62 Reviews of Christmas Rum Balls(Or Bourbon Balls)

From: Lennie

On Nov 20, 2001

Fantastic! Not only are these both fast and easy to make, but the taste is terrific. Two comments: 1) I used a one-inch scoop and my yield was 40 rum balls; and 2) I'd recommend chilling the mixture for 15-30 mins before forming balls as it makes the process easier. Bergy, I'll be making these EVERY Xmas.

From: Lillie Boyd

On Jun 29, 2003

GREAT! I used the cocoa liquer instead, had to make 3 batches for everyone. Easy, Easy. Thanks for posting this.

From: Marg (CaymanDesigns)

On Dec 27, 2004

Yow-wow!!! These things are potent!! My DH's comment was, "that's like taking a shot of rum". My 17-year-old nephew walked around the room after he ate one flapping his arms and wiping his eyes. Hehehe I rolled mine in granulated sugar as that is they way I've always seen it done around here. I had to let the 'dough' sit for a bit before I could form it into balls. I think the wafers needed to absorb some of the moisture. Will cut back on the rum next time, just our personal preference. UPDATE- the longer they sit the better they are! After 5+ days sitting in a tin DH has declared them "perfect". Still potent but the flavors have blended beautifully.

From: Rushncook

On Dec 12, 2007

These were great! I made these as a last minute thought for a party- Since I didn't have time to let the rum mellow, I used Kahlua instead of rum and boy were they good! No mellowing time needed! The Kahlua was not too strong and the flavor mixed so well with the cocoa....I'm thinking to try Irish cream next. Thanks Bergy!

From: Linda6

On Dec 21, 2001

I just finished a double batch and they are wonderful. I'm sure after they set a couple days they will be even better. The refridgeration for 30 min. made forming the balls much easier. I used brandy, only because that is what I prefer. This recipe was fast, easy, and I definitely plan on making them again. I will be putting them out for X-mas before dinner.

From: Princessmitzoue

On Dec 18, 2002

Great recipie! During the first batch, everyone said the liquour was too strong (I used burbon instead of rum- so this may be the problem) Not to worry- next batch, I cut the burbon in 1/2, doubled the syrup & sugar, and they turned out great! Thanks for the great idea

From: Jack King

On May 6, 2005

We made Rum Balls just like this in Germany for many years. Typically stale cake or sweet breads are used instead of the wafers. I used stale German Stolen (a kind of fruit bread) and substituted almonds for the nuts. This recipe is superb and can take on so many variations according to which "wafer" you use. Thank you for posting it for us.

From: Morti

On Dec 7, 2006

Great recipe! A little too strong for me, but I'll just adjust the alcohol next time. I even used splenda rather than icing sugar and they came out good.

From: paula&matt

On Jul 14, 2002

I made one substitute for the rum I used cocoa liquer....yum!

From: Nadia NYC

On Jan 15, 2005

This did not work for me at first. I found it too potent and barely edible. I used good quality bourbon (Knob Creek) and thought perhaps b/c of its alcohol content-- aged 9yrs, 100 proof, it might have been too much for this recipe. I brought it to work and consulted our pastry chef and he said to keep it in an airtight container and let it sit for a week or more. I tested it a week later and I could not believe they were the same bourbon balls! The alcohol was not overpowering...it was actually nice and decadent. Unfortunately, it was too late to add them to my dessert platter for my ny's eve party as planned. But, I had them all to myself! So, don't be discouraged if it doesn't work out for you. This is definitely worth the wait.