Total Time
Prep 20 mins
Cook 0 mins

These are great make ahead rum balls. Quick and easy to make and taste better after they've aged a bit so making them ahead of time is a good idea. I make them a few weeks before Christmas and add them to my cookie plates.

Ingredients Nutrition

  • 3 cups vanilla wafers, crushed
  • 1 cup powdered sugar
  • 2 tablespoons cocoa
  • 2 tablespoons light Karo syrup (may require more)
  • 14 cup rum or 14 cup Bourbon
  • 1 cup nuts (optional)
  • powdered sugar, enough to coat


  1. Sift cocoa and sugar together.
  2. Add the rest of the ingredients and mix well, using enough Karo to make it workable.
  3. Shape into balls an inch or so in diameter.
  4. Roll in powedered sugar.
  5. Store in a tin with wax paper between layers.
Most Helpful

5 5

Yum Yum Yum! I chose this recipe for a Tag game, and what a good choice it was. In fact, I have already added this recipe to my annual Christmas baking file, because I know that I will want to make these every year. The recipe gives the option of adding either rum or bourbon, and I used rum (personal preference is all). But I bet they'd be just as wonderful with bourbon. The taste was spectacular, with a distinct chocolately fudge taste with a light hint of rum. Yum! The recipe stated it made 24, but I easily got 32 decent-sized rum balls out of the recipe. Thanks RuthelessWr, you've posted a winner! UPDATE - These are great for freezing. I made them on 9/2/08, immediately put them in the freezer, and took them out on Christmas day. They were just as chocolately and delectable as the day I made them.

I lost the rum ball recipe that I had gotten from an ex co-worker of my husbands so I tried this one. It is wonderful! I made a batch to bring to my son's but I ended up eating too many and had to make more! Thank you so much for posting this recipe. It is a real keeper. :)

5 5

I love these! This is the first time making rum balls and they are wonderful. Very simple and delicious. I can't wait to see how the flavor enhances in another week. Thanks for sharing!