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Classic Rum Balls

Classic rum balls combine finely crushed vanilla wafers, pecans, cocoa, and dark rum in an easy no-bake treat. Roll them in powdered sugar and chill until firm for a rich, tender texture with a delicate coating.
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Prep Time 20 minutes
chilling 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 125
Ingredients Method Notes

Ingredients
  

For the rum balls and coating
  • 2.5 cups vanilla wafer crumbs finely crushed
  • 1 cup powdered sugar divided (3/4 cup for the mixture and 1/4 cup for coating)
  • 2 tablespoons unsweetened cocoa powder
  • 1 cup pecans finely chopped
  • 0.25 cup dark rum
  • 3 tablespoons light corn syrup

Method
 

Make the rum ball mixture
  1. Stir together the vanilla wafer crumbs, 3/4 cup powdered sugar, cocoa powder, and pecans in a medium bowl.
  2. Stir in the rum and corn syrup until the mixture is evenly moistened and holds together when pressed.
  3. Cover the mixture.
  4. Refrigerate for 30 minutes.
Coat and chill
  1. Roll the mixture into 1-inch balls.
  2. Roll each ball in the remaining 1/4 cup powdered sugar.
  3. Arrange the rum balls in a single layer in an airtight container.
  4. Refrigerate for at least 2 hours before serving.

Notes

For evenly shaped balls, press the mixture firmly before rolling. Store in an airtight container in the refrigerator for up to 2 weeks; freeze for up to 2 months. For a gluten-free variation, use gluten-free vanilla wafer crumbs.