More Great Recipes: Dessert

Wendy's Ginger Rum Balls


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Member since 2014

Serves 30 | Prep Time 40 min | Cook Time

Ingredients

60 Vanilla wafers or 60 ginger snaps
1 cup icing sugar
2 tbsp finely chopped candied ginger in syrup
2 tbsp syrup from candied ginger
1/2 cup toasted pecans
1/3 cup dark rum or more as required.


Place wafers in a food processor. Pulse until finely ground. They should measure about 2½ cups (625 mL).


Using a paddle mixer, mix all ingredients until they comes together like a thick cookie dough.


Shape mixture into 1-in. (2.5-cm) balls and toss them in icing sugar.


Place each ball in a mini muffin cup.


Store in an airtight container with wax paper between layers. Refrigerate at least overnight or up to 2 weeks. Flavour improves as they sit.


Pairs Well With


Notes

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