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Magic Rum Balls



  1. Combine wafer crumbs and nuts.
  2. Add sweetened condensed milk and rum; blend well.
  3. Chill for one hour.
  4. Dip palms of hands in confectioners' sugar. Shape, by teaspoonsful, into small balls.
  5. Roll in confectioners' sugar or sprinkles.
  6. Store in covered container in refrigerator with wax paper between layers.

Yield: 48 balls

Rum balls can be kept moist and fresh for weeks.

May be dipped wholly or partially into melted semisweet chocolate.

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