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Rum Balls

Tasty little appetizers featuring our Butter Rum Dessert Sauce & Dip.

Ingredients

  • 6-7 Tbsp. Robert Rothschild Farm Butter Rum Dessert Sauce & Dip
  • 1/2 Tbsp. Corn syrup
  • 2 Tbsp. Chocolate morsels
  • 1/4 cup Heavy cream
  • 2 cups Vanilla wafers, finely crumbled
  • 1 cup Confectioner's sugar
  • 1/2 cup Walnuts, finely ground
  • 3 Tbsp. Honey
  • 1/4 cup Captain Morgan's spiced rum
  • As desired Coconut, powdered sugar, candy sprinkles
  • 2 Tbsp. Butter, melted
  • Directions
    1. For ganache: In mixing bowl, combine the Butter Rum Dessert Sauce & Dip, corn syrup and chocolate morsels. Mix well.
    2. Bring the heavy cream to a boil. Pour heated cream immediately over mixture and whisk until smooth. Set aside to cool slightly.
    3. For rum balls: In a mixer, blend all ingredients together until it forms a ball. Roll mixture into 1 inch balls. Refrigerate overnight. Remove from refrigerator and coat with Butter Rum Ganache. Refrigerate further to harden ganache.
    4. Try garnished with coconut, powdered sugar or candy sprinkles after coating with ganache.

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