mmmmmmmmmmmmmmmm Rum Balls

Step one
- buy RUM
- Bacardi 151

The original recipe is the Bourbon Ball recipe in the Joy of Cooking. If you use the cookbook version, the dough is always to dry.
So my rule of thumb is -
add more rum.

• 2 T cocoa
• 1 c powdered sugar - sift cocoa and sugar together in a large bowl
• 1/4 to 1/2 c rum ( sometimes I add a little Triple Sec)
• 4 T light Karo - mix in 1 c measure (you may need more of this mixture if the dough is to dry)
• 2 1/2 c vanilla wafer crumbs - that's about 1 box vanilla wafers ground up in the food processor (the original recipe allows for ginger snaps as an option - might be good)
• 1 c chopped pecans
• Add crumbs and nuts together with the cocoa and sugar in the large bowl.
• Add liquid and mix.
• If crumbly, make more rum/Karo mix and add a little at at time.
• The dough should be a bit sticky since the cookie crumbs soak up liquid as they sit.
• Form into bite sized balls and roll in granulated sugar and store in air tight container until time to serve.

These are very strong - use regular rum if you want milder Rum Balls.

Do not eat and drive.