Holiday rum balls, corrected
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Rum balls (corrected)
Prep time: 25 minutes
Makes about 4 dozen
We recently featured this rum ball recipe which contained an error. Here is the correct version.
One 10-ounce box ginger snaps, finely crushed (about 2 1/4 cups)
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 tin, separating layers with wax paper. Cover tightly and store at least 24 hours for best flavor.
This story was originally published December 20, 2016 at 8:00 AM with the headline "Holiday rum balls, corrected."