3 1/4 cup vanilla wafer crumbs (12-oz. box wa, fers)
1 1/2 cup chopped nuts
3/4 cup powdered sugar
1/4 cup hershey's cocoa or european style c, ocoa
1/2 cup light rum*
3 tbsp light corn syrup
1 powdered sugar
A Recipe for
Cocoa Rum Balls
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This is a recipe for Cocoa Rum Balls from the recipe cookbook of Recipes-to-go (Drink)
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In large bowl, combine crumbs, nuts, 3/4 cup powdered sugar and
cocoa. Add rum and corn syrup; blend well. Shape into 1-inch balls;
roll in powdered sugar. Store in airtight container 2 to 3 days to
develop flavor. Reroll in powdered sugar before serving. About 4
dozen balls.
* 1/2 cup orange juice plus 1 teaspoon freshly grated orange peel can
be substituted for rum.
[Copyright 1995 Hershey Foods Corporation.] [Recipe may be reprinted
courtesy of the Hershey Kitchens.]
[Meal-Master recipe format courtesy of Karen Mintzias]
Serves: 48
Cocoa Rum Balls Recipe brought to you by Recipes To-Go