Thursday, December 20, 2012

Rum Balls

Rum Balls have been a holiday staple in my house for a while now. They are very easy to make and instantly make people think of the holidays.
You can add more rum then in this recipe, but be careful not to add too much or you won't have a solid ball, it will remain soft.

Lrg. Mixing Bowl
Sm Saucepan
Measuring Spoons
Measuring Cups
Hand Mixer (by all means use a stand mixer if you have it)
Baking Sheet (12 x 17)

1 1/2 Sticks unsalted butter, cut in pieces
6 oz. Semisweet chocolate, finally chopped
3 Eggs
1/2 C. Packed brown sugar
1tsp. Vanilla Extract
1/2tsp. Coarse salt
3/4C. All-purpose flour
1/4C. Plus 3Tbl Dark rum (I used Captain Morgans Spiced Rum this time)
Decorating sugar (regular sugar is fine if you don't have decorating sugar)

Preheat oven to 350, and coat baking sheet with non-stick spray (unless your pan already is non-stick). Melt butter and chocolate in small saucepan over medium heat, you could do it in a bowl in the microwave also if you're in a hurry or just don't want to dirty another pan.

In large mixing bowl whisk together eggs, brown sugar, vanilla and salt. Mix in melted chocolate and butter. Whisk in flour, and mix well.

Pour batter onto greased cookie sheet and bake for 10 minutes. Let cool on a wire rack.

When cooled, move "brownie" to large mixing bowl, add the rum and mix all together. Roll into approximately 1 inch balls. Roll rum balls in decorating (or sanding sugar). As you make the balls set them on a baking sheet and refrigerate uncovered for about 2 hours.

These can be served cold or at room temperature, for them to last a few days keep them refrigerated when you aren't munching on them.

*NOTE The alcohol is NOT cooked out of these. It's just like dipping a brownie in a glass of rum!


No comments:

Post a Comment