Rum Ballscandies 1 cup sugar; icing 3 teaspoon cocoa 1 cup nuts, finely chopped 1/2 cup corn syrup 1/4 cup rum, dark 3 cup graham wafer crumbs Combine Graham Wafers, icing sugar and nuts. Add syrup and rum and blend well. Shape into 1" balls. Let stand 1 hour, roll in icing sugar. Store in a tightly covered tin for 3 days beforing serving. Instead of icing sugar they can be dipped in egg and rolled into chocolate sprinkles. Source: CRS file |
