Saturday, December 17, 2011
Gluten Free No-Bake Rum Balls
A quick note - I like to make this with rum (specifically, Cruzan coconut rum, because it's amazeballs), but you can use bourbon if you like. You don't need a lot - just a half cup - so just dig around in your pantry and experiment a little. That's how I do most of my cooking at this point.
Also, if you're not a GF eater, no biggie - use Nilla Wafers instead of trying to hunt down a box of gluten free animal crackers or grahams.
Gluten Free Rum Balls
Here's what you need:
• 3 cups gluten free animal (or graham) crackers, crushed
• 1 cup pecans , chopped fine
• 1 cup powdered sugar (plus extra for coating the cookies)
• 3 tablespoons light Karo (corn) syrup
• 2 1/3 tablespoons cocoa
• 1/2 cup rum
You'll need a half cup of rum. Again, I prefer Cruzan, but hey, whatever trips your trigger. I've used Malibu, and it works just as well. If you don't love coconut, use straight rum or bourbon.
Refrigerate your batter for an hour or so. It's going to be wet and sticky, so firming it up is a good idea.
Dump a little powdered sugar in a bowl.
You know, if you're into that sort of thing.
Roll the dough balls in the powdered sugar.
You'll get about 36 of these out of a batch, if you roll them about 1" in diameter. Less if you eat the dough while you work.