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Rum balls

My sister invented this recipe and they are the yummiest rum balls I’ve ever tasted. I highly recommend these for your next Christmas celebration – they’re sure to be a hit with your guests!

Rum balls

Ingredients:

  • 1 pack Milk Arrowroot biscuits, finely crushed
  • 2 tabs cocoa
  • 1 cup sultanas
  • ½ cup desiccated coconut
  • Extra desiccated coconut, or chocolate sprinkles, to decorate
  • 1 tin condensed milk
  • ⅓ cup Bundaberg rum

Method:

  1. Remove any large or hard sultana pedicels (stems). This step is optional, but rum balls are much nicer when you don’t need to chew on hard little stems!
  2. Mix cocoa, desiccated coconut, sultanas and crushed Arrowroot biscuits until well combined.
  3. Add rum and condensed milk. If desired, more rum to taste. Refrigerate 1 hour, or until firm.
  4. Roll mixture into small balls, then toss them in the chocolate sprinkles (or extra desiccated coconut if preferred).
  5. Refrigerate the rum balls until ready to serve.

Rum balls

(photo credit: Beppie K via photopin | license)

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