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1 cup semisweet chocolate chips (about 6 ounces)
1 cup sugar
3 Tbsp light corn syrup
1/2 cup dark rum
2-1/2 cups finely crushed vanilla wafer cookies
1 cup finely chopped walnuts (about 4 ounces)
Stir chocolate in top of double boiler set over simmering water until melted and smooth. Remove from over water. Whisk in 1/2 cup sugar and corn syrup, then rum.
Mix vanilla wafers and walnuts in medium bowl to blend; add chocolate mixture and stir to blend well.
Place remaining 1/2 cup sugar in shallow bowl. For each rum ball, roll 1 scant tablespoon chocolate mixture into generous 1-inch ball. Roll balls in sugar to coat evenly. Cover and refrigerate at least overnight, and up to 5 days.
Makes about 45.
1 cup sugar
3 Tbsp light corn syrup
1/2 cup dark rum
2-1/2 cups finely crushed vanilla wafer cookies
1 cup finely chopped walnuts (about 4 ounces)
Stir chocolate in top of double boiler set over simmering water until melted and smooth. Remove from over water. Whisk in 1/2 cup sugar and corn syrup, then rum.
Mix vanilla wafers and walnuts in medium bowl to blend; add chocolate mixture and stir to blend well.
Place remaining 1/2 cup sugar in shallow bowl. For each rum ball, roll 1 scant tablespoon chocolate mixture into generous 1-inch ball. Roll balls in sugar to coat evenly. Cover and refrigerate at least overnight, and up to 5 days.
Makes about 45.
