SorghRum Cocoa Balls
In a large bowl, combine vanilla wafer crumbs, chopped nuts, 3/4 cup confectioners' sugar, and cocoa.
Mix in Dry Dock SorghRum and corn syrup.
Shape dough into 1 inch balls; roll in confectioners' sugar.
Store rum balls in an airtight container for 2 to 3 days to develop flavor.
Roll them again in confectioners' sugar before serving or better yet dip them in melted coating chocolate to make a truffle.
Ingredients
Directions
In a large bowl, combine vanilla wafer crumbs, chopped nuts, 3/4 cup confectioners' sugar, and cocoa.
Mix in Dry Dock SorghRum and corn syrup.
Shape dough into 1 inch balls; roll in confectioners' sugar.
Store rum balls in an airtight container for 2 to 3 days to develop flavor.
Roll them again in confectioners' sugar before serving or better yet dip them in melted coating chocolate to make a truffle.
Notes
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