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    Recipes » Desserts » Grandma’s Rum Balls

    Grandma’s Rum Balls

    Published: Dec 5, 2017 · Modified: May 27, 2022 by Kate Shungu · This post may contain affiliate links

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    Jump to Recipe
    rum balls rolled in white sugar on a white plate.
    rum balls rolled in white sugar on a white plate.

    Yes, you can taste the rum in Grandma’s Rum Balls! They’re an easy, no-bake cookie that everyone will love.

    Grandma's Rum Balls in a white dish on a red tablecloth.

    Every Christmas, my grandma made old fashioned Rum Balls. And everyone LOVED them. They’re packed with chocolate, walnuts, and of course, rum!

    One taste sends me right back to Christmas at Grandma’s, when rum balls were served on a platter with Snowballs and Chocolate Shortbread Squares.

    Grandma’s ancestors were from Germany, so this recipe is likely German.

    Here’s a look at grandma’s typewriter-written recipe:

    typewritten recipe for rum balls on lined notebook paper.

    I refined the recipe only slightly, adding clarification for ingredients and instructions. Read on for how to make them!

    This post contains affiliate links. Affiliate links support Gift of Hospitality at no additional cost to you. I receive a commission if you choose to make a purchase through these links.

    Jump to:
    • Choosing the rum
    • Ingredients
    • How to make rum balls
    • Rolling the balls
    • Rum Balls: Frequently Asked Questions
    • Storing and freezing
    • More holiday cookie recipes
    • 📖 Recipe
    • Related recipes
    • 💬 Reviews

    Choosing the rum

    These old fashioned Rum Balls get get their name from the addition of ⅓ cup of rum. I used Bacardi White Rum, which is about $12 for an entire bottle. You can definitely taste the rum, so don’t purchase a super cheap variety.

    Choose whatever rum you like. If you’t not a rum drinker, I recommend getting Bacardi—it’s good without being overly expensive.

    Ingredients

    ingredients for rum balls on a white table.
    • Semi-sweet chocolate chips make these balls extra chocolate-y. You could also use dark chocolate chips or bittersweet chocolate chips.
    • You’ll need granulated sugar both for the rum ball mixture and for rolling the balls.
    • White rum is best for this recipe. Avoid anything labeled spiced rum.
    • Grandma’s recipe calls for walnuts. Pecans work, too! Make sure they are finely chopped.

    How to make rum balls

    Start by placing the vanilla wafers in the bowl of a food processor. Process until the wafers are in fine crumbs. Alternatively, place the wafers in a large zip-top bag, seal, and crush the wafers using a rolling pin or meat mallet.

    vanilla wafers pulsed to fine crumbs in a food processor.

    If you’re using a food processor, you can also use it to chop the walnuts into very small pieces. Otherwise, a knife and a cutting board work great for chopping the walnuts.

    Next, microwave the chocolate chips in 30 second intervals until melted. Stir in between each 30 second interval so the chocolate chips melt evenly.

    melted chocolate in a glass bowl with a spatula.

    Stir in the sugar, rum, and corn syrup. Tip: when measuring the corn syrup, spray the tablespoon with cooking spray—the corn syrup will slide right out!

    I use an oil mister that I refill with vegetable oil. It’s way cheaper than buying cooking spray, and you know exactly what’s in it.

    chocolate mixture with a spatula in a glass bowl.

    Then, stir in the vanilla wafer crumbs and walnuts. Refrigerate the mixture for 30 minutes.

    rum ball dough in a glass bowl.

    When you’re ready to roll the rum balls, place ⅓ cup of granulated sugar in a shallow dish. Scoop the dough into 1 inch pieces, roll with your hands until round, and roll in the sugar.

    I find that a cookie scoop/ice cream scoop with a release lever is the easiest way to scoop out the dough. I have this cookie scoop, which I fill about halfway with dough to create 1 inch balls.

    If the dough is too firm to scoop, let it sit at room temperature for 15 minutes, then try again. It will continue to soften as it sits.

    rum balls sitting in a shallow dish filled with sugar.

    Rolling the balls

    White sugar is a very traditional topping for Rum Balls. That’s what Grandma used, so that’s what I prefer.

    You could also roll them in cocoa powder, powdered sugar, very finely chopped coconut, or chocolate sprinkles.

    After rolling, they are ready to serve.

    I love that this is a no-bake recipe. That’s a big plus when there’s a lot of Christmas cooking/baking going on!

    Rum Balls: Frequently Asked Questions

    Can I use another type of alcohol?

    Instead of white rum, try using bourbon to create bourbon balls!

    Can I use spiced rum?

    I don’t recommend using spiced rum for this recipe. It has spices added such as anise, allspice, and ginger. White rum has a very mild flavor and no spice, which is best for rum balls.

    How do I crush the vanilla wafers if I don’t have a food processor?

    To crush vanilla wafers, place them in a large zip-top bag and seal the bag. Pound the bag with a meat mallet or rolling pin to crush the wafers. It might take a few minutes, but they will turn to crumbs eventually!

    Can I make these without the nuts?

    To make rum balls that are nut-free, simply omit the nuts. You do not need to change anything else about the recipe. It will yield fewer rum balls but they will still be really delicious.

    Can kids eat Rum Balls?

    The answer to this question is up to you! The recipe calls for ⅓ cup rum, and it makes 42 rum balls. Each rum ball contains approximately ⅓ of a TEASPOON of rum. I ate them as a kid, and I turned out ok, I think! 😉

    Can Rum Balls get you drunk?

    You would have to eat a LOT of rum balls to feel the effects. 🙂 Each rum ball contains approximately ⅓ of a teaspoon of rum.

    a tower of rum balls in a white dish with green wax christmas trees behind it.

    Storing and freezing

    Storing Rum Balls depends on how you would like to eat them. They will be slightly softer at room temperature, or firmer when refrigerated.

    Whether you keep them on the countertop or in the refrigerator, place them in an air-tight container before storing. The Rum Balls will keep in the refrigerator for up to 1 month or on the countertop for 1–2 weeks. They may keep longer but I haven’t been able to keep them around long enough to find out! 🙂

    You can also freeze these. Place them in an air-tight container or freezer storage bag, and freeze for 1–2 months. Defrost them for 3–4 hours on the countertop at room temperature.

    rum balls on a red placemat in front of wax christmas trees.

    More holiday cookie recipes

    This season, I’m sharing six of my grandmothers’ old fashioned Christmas cookie recipes. I hope you enjoy them as much as our family has throughout the years!

    Grandma’s Do Re Mi Cookies—nutty and tangy…I adore these
    Grandma’s Chocolate Peppermint Shortbread—so festive (and buttery!)
    Grandma’s Cocoa Drops—a must-make for chocolate lovers
    Classic Ginger Cookies—these are SO soft and chewy!
    Snowball Cookies—a holiday classic
    7 Layer Bars—super easy and everyone loves them

    Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!


    cup of ambrosia and slice of banana cake.

    📖 Recipe

    rum balls stacked in a white dish on top of a red tablecloth.

    Grandma’s Rum Balls

    Published by Kate
    Yes, you can taste the rum in these easy, no-bake cookies!
    4.06 from 36 votes
    Print Recipe Pin Recipe Rate this Recipe
    Prevent your screen from going dark
    Prep Time 20 mins
    Total Time 50 mins
    Course Dessert
    Cuisine American
    Servings 42 cookies
    Calories 84 kcal

    Ingredients
      

    • 1 cup (6 oz) semi-sweet chocolate chips
    • ½ cup granulated sugar
    • ⅓ cup white rum
    • 3 tablespoons light corn syrup
    • 50 vanilla wafers (about 2 cups when crushed)
    • 1 cup walnuts, very finely chopped
    • Granulated sugar for rolling

    Instructions
     

    • Place the vanilla wafers in the bowl of a food processor or in a zip-top bag. Process or crush with a rolling pin until the wafers are fine crumbs.
    • Place the chocolate chips in a large microwave-safe bowl. Microwave in 30 second increments, stirring in between, until melted.
    • Stir in the sugar, rum, and corn syrup. Fold in the vanilla wafers and nuts. Refrigerate for 30 minutes.
    • Shape into 1 inch balls. Roll in granulated sugar.
    • Store in an airtight container.

    Video

    Notes

    You can taste the rum, so make sure you use a white rum that you like! It doesn’t not have to be expensive. I used Bacardi, which was $10–$12 for the whole bottle. Do not use spiced rum. If you don’t have rum, you can substitute bourbon. 
    Make sure the vanilla wafers are completely crushed, or nearly so (there can be some little chunks). Having large chunks of wafers will negatively affect the consistency and they will be too wet to roll. 
    You can leave out the nuts, if you prefer. Keep the rest of the recipe the same. It will yield fewer rum balls. 
    You can also roll rum balls in powdered sugar, cocoa powder, chocolate sprinkles, or very finely chopped coconut. 
    Each rum ball contains approximately ⅓ TEASPOON of rum (if you’re wondering about alcohol content!). 
    Store the finished rum balls in a covered container, either on the countertop or in the refrigerator. They will keep at room temperature for 1–2 weeks and in the refrigerator for up to 1 month. They can also be frozen in a freezer bag for up to 1 month (defrost at room temperature for several hours before serving). 

    Nutrition

    Calories: 84kcalCarbohydrates: 10gProtein: 1gFat: 4gSaturated Fat: 1gCholesterol: 1mgSodium: 24mgPotassium: 46mgFiber: 1gSugar: 7gVitamin A: 2IUVitamin C: 1mgCalcium: 6mgIron: 1mg
    Keyword Christmas cookies, rum balls
    Tried this recipe?Follow me at @giftofhospitality and let me know how you liked it!

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    • Cocoa Drop Cookies
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    « Thanksgiving Dinner Menu for 6 People
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    kate

    About Kate

    I’m a believer, wife, mom, and big fan of old cookbooks. I live in Chicago with my husband and two young sons. I love discovering old fashioned recipes that will transport you back in time! Read more...

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      Recipe Rating




    1. Terri says

      December 17, 2021 at 6:10 am

      5 stars
      Made these for our ladies cookie exchange and they turned out great. I tripled the recipe and let me tell you mixing them and rolling them out is a serious workout. I measured the dough balls for consistency so about .45-.50 ounces each makes a perfect sized ball and resulted in about 120 rum balls. I rolled them in Caster Sugar for a very nice looking finish.

      Reply
      • Kate Shungu says

        December 17, 2021 at 8:35 pm

        I’m so glad to hear this, thanks, Terri!

        Reply
    2. Myrna says

      December 10, 2021 at 3:53 pm

      What if they don’t hold together when forming the balls

      Reply
      • Kate Shungu says

        December 10, 2021 at 4:00 pm

        Hi Myrna,
        Were the chocolate chips melted completely? And were all the ingredients added as written? I’m a little bit at a loss—I’ve made these dozens of times and haven’t had that happen.

        Reply
    3. Kristina says

      December 16, 2020 at 1:21 pm

      Can these be made ahead and frozen?

      Reply
      • Kate Shungu says

        December 16, 2020 at 3:44 pm

        Yes! I have some in my freezer right now. 🙂 Put them in something to protect them (like a freezer bag) and then thaw at room temperature overnight. Hope you enjoy them!

        Reply
    4. Longe says

      November 30, 2020 at 9:04 pm

      5 stars
      These are seriously addicting!

      Reply
    5. Corey says

      August 06, 2020 at 1:11 pm

      Is this a spiced rum or white rum?

      Reply
      • Kate Shungu says

        August 06, 2020 at 1:32 pm

        White rum!

        Reply
    6. Gartner says

      June 28, 2020 at 2:39 pm

      Malibu balls are chilling in the fridge (no Bundy rum on hand ??). Made the mistake of trying to mix a double batch in the TM5. The mixture was a little too heavy to blend so I dropped it out onto the pastry mat and kneeded the mixture like dough. Blended quickly and was processed in half the time it normally takes me.

      Reply
    7. Nancy Anderson says

      December 19, 2019 at 7:15 pm

      Is the sugar in this recipe powdered or granulated? Want to make these. They look delicious.

      Reply
      • Kate Shungu says

        December 19, 2019 at 8:06 pm

        Hi Nancy! It’s granulated sugar. I’ll update the recipe now so there’s no confusion—thanks!

        Reply
        • Nancy A says

          December 21, 2019 at 7:53 am

          Thanks!

          Reply
    8. Kate Shungu says

      December 19, 2019 at 3:07 pm

      Hi Shannon, thanks for your comment! Did you measure them after you crushed them? If so, I wonder if the brand of wafers makes a difference. Just guessing here—I’m curious as to why you needed a whole extra cup!

      Reply
    9. Fran says

      December 14, 2019 at 7:19 pm

      Will they come out ok if I skip the corn syrup?

      Reply
      • Kate Shungu says

        December 14, 2019 at 8:48 pm

        Hi Fran! Unfortunately, the rum balls won’t stick together without the corn syrup. I haven’t experimented with any other sweeteners to know if you could substitute honey or agave. If you try it, let me know!

        Reply
    10. Diana says

      December 07, 2019 at 3:57 pm

      Is the two cups of vanilla wafers before or after they are crushed?

      Reply
      • Kate Shungu says

        December 08, 2019 at 6:27 am

        Hi Diana, they are measured after they are crushed.

        Reply
    11. Jeanette says

      December 04, 2019 at 8:22 am

      I can’t use nuts of any kind, would I have to increase the vanilla wafers for consistency? Or sub chocolate chips.

      Reply
      • Kate Shungu says

        December 04, 2019 at 8:48 am

        Hi Jeannette! You can just leave out the nuts. The recipe won’t yield as many rum balls, but they will still taste amazing! I haven’t tried it, but I suspect mixing in 1 cup of mini chocolate chips would be delicious, too (don’t melt them with the other chocolate chips, just mix them in whole). You do not need to increase the vanilla wafers if you leave out the nuts. Happy baking!

        Reply
    12. Andrea says

      November 19, 2019 at 10:40 pm

      How long can you store in an airtight container? If I send them in a military care package overseas would they still be okay to eat after 2-3 weeks?

      Reply
      • Kate Shungu says

        November 20, 2019 at 8:48 am

        Hi Andrea, I’m honestly not sure! I *think* that they would still be good after 2–3 weeks. I’ve kept them as long as a week and they tasted the same and still had the same consistency. Thank you for you and your loved one’s sacrifice to serve our country. <3 Happy holidays to you!

        Reply
    13. Meghan says

      December 18, 2018 at 12:47 am

      If no one in my family likes walnuts, what substitute would you suggest?

      Reply
      • Kate Shungu says

        December 18, 2018 at 9:12 am

        Hi Meghan, you could use pecans instead!

        Reply
        • Meghan says

          December 21, 2018 at 9:41 pm

          Thank you! Also, are the vanilla wafers like the round cookies or the rectangular crispy ones?

          Reply
          • Kate Shungu says

            December 22, 2018 at 12:38 pm

            The round ones! Nilla wafers or a similar version.

            Reply

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