Recipes

Rum balls with a gingery bite

How to contact the mailbox

If you have recipes in reply to Mailbox reader requests, or questions or comments, write to: Mailbox, c/o Taste, The Sacramento Bee, P.O. Box 15779, Sacramento, CA 95852. You also can email twatson@sacbee.com or fax (916)  321-1109. Please include your full name, your city and phone number.

Rum balls

Prep time: 25 minutes

Makes about 4 dozen

Phyllis Hagmann of Rialto wanted to make rum balls for Christmas this year and was looking for a good recipe.

This is a twist on a bourbon balls recipe. Instead of vanilla wafers, it calls for ginger snaps; instead of pecans it calls for walnuts, and also substitutes dark rum for the bourbon.

1 cup finely crushed ginger snaps

1 cup powdered sugar

1 to 1½ cup finely chopped walnuts

2 tablespoons unsweetened cocoa powder

2 tablespoons light corn syrup

¼ cup dark rum

¼ cup granulated or powdered sugar

Combine crushed ginger snaps, 1 cup powdered sugar, walnuts and cocoa powder. Add corn syrup and rum and mix well.

With dampened hands, shape into 1-inch balls. Roll in granulated or powdered sugar.

Pack loosely in a tin, separating layers with wax paper. Cover tightly and store at least 24 hours for best flavor.

  Comments