Name: Ginger Rum Balls
Total time: 1 h 35 min
Ingredients: 1 cup granulated sugar; 5 cups (12 ounces/340 grams) vanilla wafer cookies; 1 1/4 cups pecans , toasted; 6 tablespoons chopped crystallized ginger; 1 cup (4 ounces/113 grams) confectioners' sugar; 6 tablespoons dark rum; 1/4 cup light corn syrup; 1/8 teaspoon salt

Why This Recipe Works

Rum balls are boozy no-bake confections made by combining crushed cookies with rum and a binder. For the cookie base, we chose ground vanilla wafers for their straightforward sweet flavor. Candied ginger provided a winter-appropriate spiced flavor. Light corn syrup was our favorite binder: It held the treats together without adding unwanted flavors. And dark rum gave the balls a bold molasses-y kick that we preferred to the golden-rum and spiced-rum versions we tried. A quick roll in granulated sugar gave the rum balls a holiday-ready look.

Before You Begin

We developed this recipe using a 12-ounce box of vanilla wafers, but the cookies are also available in 11-ounce boxes. If all you can find is an 11-ounce box, there’s no need to buy a second box to make up the extra ounce; just make the balls with 11 ounces of cookies. We prefer the bold flavor of dark rum here, but you can substitute golden or spiced rum, if desired.

Instructions

Place granulated sugar in shallow dish. Process cookies, pecans, and ginger in food processor until finely ground, about 20 seconds. Transfer to large bowl. Stir in confectioners’ sugar, rum, corn syrup, and salt until fully combined.

Working with 1 tablespoon at a time, shape mixture into balls. Transfer balls to dish with granulated sugar and roll to evenly coat; transfer to large plate. Refrigerate rum balls until firm, at least 1 hour. Serve. (Rum balls can be refrigerated for up to 1 week.)