Rum Balls

How to Make Rum Balls

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1. Mix the crushed biscuits, the 50 g of coconut and the cocoa in a large bowl.

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2. Stir in the condensed milk and rum until the mixture is thick and holds together. If it is too dry, add a little more condensed milk, and if it is too wet, add a few more crushed biscuits.

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3. Cover and chill the mixture for 30 minutes, until firm enough to roll.

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4. Roll the mixture into 30 balls, each about the size of a walnut. Roll half of them in the coconut and half in the sprinkles.

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5. Refrigerate the finished rum balls for at least 2 hours, until firm. Arrange in small paper cases.

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Tips for Making Rum Balls

• Use a dark or spiced rum. Its flavour comes through in the finished balls, while white rum tastes of little.
• Add the rum gradually and stop when the mixture holds together. Too much liquid makes a sticky paste that cannot be rolled.
• Make them a day or two in advance. The rum soaks into the crumbs and the flavour deepens with time.

What to Serve with Rum Balls

• Strong coffee
• Christmas cake
• Fresh berries

Storing & Reheating Rum Balls

Keep in an airtight tin in the fridge for up to 2 weeks. Freeze for 3 months. Bring to room temperature for 10 minutes before eating.

Rum Balls FAQ: Common Questions

Rum Balls Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.