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Cocoa Rum Balls

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Cocoa Rum Balls
Submitted by:
Makes: 48 servings adjust
Throwback old school rum ball recipe originally published by Hershey's Cocoa.



  • 12 ounces Vanilla Wafers, crushed. 12 ounce box = 3 1/4 cup crushed.
  • 34 cup Powdered Sugar
  • 14 cup Unsweetened Cocoa Powder, hershey's preferred
  • 1 12 cups Walnuts, chopped

Step 1

In a mixing bowl, stir together the crushed vanilla wafers, 3/4 cup powdered sugar, cocoa, and nuts.


  • 3 tablespoons Light Corn Syrup
  • 12 cup Rum, good quality such as bacardi or mount gay

Step 2

Blend in corn syrup and rum.


  • Powdered Sugar

Step 3

Shape into 1 inch balls, and roll in additional powdered sugar.

Step 4

Store in an airtight container, refrigerated, for several days to develop the flavor.


  • Powdered Sugar, optional

Step 5

Roll again in powdered sugar before serving if desired. Cookies will keep for several weeks if refrigerated.
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