This is the last rum ball. The last sugary bite of Christmas 2013.
We got a heavy little box of these for Christmas last year from T’s parents, who make them together as part of their Christmas tradition (you can read all about it here). We are some of the lucky people that reap the rewards of the tradition.
When the box arrived in the mail, I asked T if he got a brick of gold for Christmas. He might as well have based on the blissful smile on his face when he opened the lid to reveal perfectly packed, row upon row of rum balls. The whoosh of that sweet, cocoa-y smell filled our kitchen that day and again for months each time we dipped into the stash for dessert or late night snack. They often made us reminisce and tell stories and make plans for Christmas, even in the middle of summer.
Now here we are. Talk about taking time to savor the season. We made these precious treats last almost all year long. Now we get to anxiously wait for the next batch to arrive.
Happy beginning of the season of expectancy, of waiting, and of warm, festive Christmas time.
Now, get to the kitchen and make some of those famous christmas memory evoking rum balls. Thanks T-ma for sharing your recipe!
Magic Christmas Rum Balls
- 1 Cup vanilla wafers crushed fine
- 1 Cup finely chopped pecans
- 1 Cup powdered sugar
- 2 Tablespoons Cocoa
- 2 Tablespoons of light corn syrup
- 1/4 Cup Rum
- In large bowl, mix all of the dry ingredients together.
- Then add all of the wet ingredients
- Stir to combine.
- Refrigerate 20 to 30 min., until able to roll dough into balls in your palms.
- Roll each ball in sugar
- Pack up and mail to the people you love (after stashing a whole bunch in your own freezer).