Rum Balls Recipe Bon Appetit at Erin Warrior blog

Rum Balls Recipe Bon Appetit. Transfer to a food processor; Crush biscuits without food processor: Allow the rum balls to sit in an airtight container for at least 24 hours before serving.this resting period helps the flavors meld together and intensifies the rum or bourbon taste. The recipe makes six dozen rum balls, using 2/3 cup of alcohol, so it may not be enough for a serious buzz, but it is still present. Boiling water in a bowl; Form the mixture into balls, 1 teaspoon each and roll in shredded coconut to coat. Pulse to combine, about 5 times. Spiced rum in the cake batter and dark rum in the sticky maple. Stir chocolate in top of double boiler set over simmering water until melted and smooth. Step 2 transfer the vanilla wafer mixture to a large bowl and stir in the rum, honey, and vanilla extract until well combined. If you'd prefer to make these rum balls with less alcohol, you can substitute a portion (or all) of the alcohol with orange or apple juice for a fruity touch, or try using water with a splash of rum extract or vanilla extract for a more mild flavor. Let steep for 3 minutes. Add the powdered sugar, cocoa powder, and salt; Whisk in 1/2 cup sugar and corn syrup, then the rum. Using a cookie scoop helps create uniformly sized rum balls and makes the process cleaner and more efficient.;

Spiced rum in the cake batter and dark rum in the sticky maple. Step 2 transfer the vanilla wafer mixture to a large bowl and stir in the rum, honey, and vanilla extract until well combined. Store rum balls in an airtight container. Whisk in 1/2 cup sugar and corn syrup, then the rum. Ensure the cookies are finely crumbled. Larger chunks can make the balls harder to form and affect the texture. Allow the rum balls to sit in an airtight container for at least 24 hours before serving.this resting period helps the flavors meld together and intensifies the rum or bourbon taste. If the rum ball mixture is too sticky, refrigerate it for 30 minutes before rolling it into balls. Stir chocolate in top of double boiler set over simmering water until melted and smooth. Cover and chill the balls at least 2 hours before serving.

Easy Holiday Rum Balls Recipe + Video TidyMom®

Rum Balls Recipe Bon Appetit Using a cookie scoop helps create uniformly sized rum balls and makes the process cleaner and more efficient.; Let steep for 3 minutes. Crush biscuits without food processor: Using a cookie scoop helps create uniformly sized rum balls and makes the process cleaner and more efficient.; Step 1 process the vanilla wafers and pecans until finely ground in a food processor, about 15 seconds. If the rum ball mixture is too sticky, refrigerate it for 30 minutes before rolling it into balls. Allow the rum balls to sit in an airtight container for at least 24 hours before serving.this resting period helps the flavors meld together and intensifies the rum or bourbon taste. Add the powdered sugar, cocoa powder, and salt; Pulse to combine, about 5 times. Add 1 cup coconut and next 4 ingredients and pulse until a chunky mixture forms. Step 2 transfer the vanilla wafer mixture to a large bowl and stir in the rum, honey, and vanilla extract until well combined. Transfer to a food processor; Form the mixture into balls, 1 teaspoon each and roll in shredded coconut to coat. Larger chunks can make the balls harder to form and affect the texture. Store rum balls in an airtight container. Cover and chill the balls at least 2 hours before serving.