Rum Balls

Rum Balls

1 ½ cups confectioners’ sugar
2 tablespoons cocoa powder
½ teaspoon ground allspice
½ cup dark rum
2 tablespoons light corn syrup
2 ½ cups finely crushed vanilla wafers
1 cup finely chopped, toasted pecans

Into large bowl, sift together 1 cup of the confectioners’ sugar, the cocoa powder and allspice. Stir in the rum and corn syrup. Stir in the vanilla wafers and pecans, and mix well. Place in the refrigerator to firm up slightly, about 30 minutes. (The mixture may appear crumbly and dry; this is O.K.)

Place remaining ½ cup confectioners’ sugar in a shallow bowl or dish.

Using a tablespoon, scoop out portions of the chocolate mixture and press into 1 inch balls. Using your hands, roll the balls in the confectioners’ sugar, coating evenly.

Place on a baking sheet, cover with plastic wrap and refrigerate overnight. Store in an airtight container in the refrigerator for up to 2 weeks, placing wax paper between layers to prevent sticking.