Lady Rachel says, "After tweaking the family heirloom recipe, I believe (hope!) after 2 years of practice, I have finally created the perfect rum ball recipe!" With only a handful of ingredients and two simple steps, this recipe will show you how to make rum balls that make perfect edible Christmas gifts.
Ingredients
- 250 g Arnott's Scotch Finger biscuits crushed
- 395 g sweetened condensed milk
- 1 1/4 cups desiccated coconut
- 2 tbs cocoa powder
- 60 ml rum
- 1 cup desiccated coconut *extra
Method
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Step 1Combine all ingredients (except extra coconut) into a large mixing bowl and mix thoroughly until completely combined. Allow mix to stand covered for 30 minutes to stiffen slightly (this will allow the balls to be rolled cleanly later without creating sticky fingers).
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Step 2Using clean hands, roll mix into generous bite-sized balls and coat by rolling through extra coconut. Refrigerate for 2 hours.
Recipe Notes
Want to know how to make rum balls even better?
Lady Rachel says, "For a Christmas variation, add 1/2 cup of finely chopped glace cherries." Not only will you had a festive colour and flavour to the recipe, but your mixture will go that little bit further with the added mix-in too.
Need to know how to make rum balls without rum?
No rum? No problem. You can substitute rum for brandy or a liqueur you like most; or, for a non-alcoholic rum ball, you can use fruit juice (orange or apple works well) to create deliciously sweet Christmas truffles.
If you love these rum balls, you might also adore these dark and stormy rum balls with a kick of ginger in them.
Recipe Reviews (1)
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