Each year I make a lot of food gifts for the holidays, and people have come to expect them — to the point they’ll remind me what they like best! These Ginger-Rum Balls are a favorite, and I make them early in the season so they can ripen and mellow by the time they’re packed up for gifts.
Ingredients:
- 5 dozen ginger snaps (Trader Joe’s triple ginger, if you can get them) — finely crushed
- 1 cup powdered sugar
- 1 cup finely chopped nuts of your choice
- 3 Tablespoons corn syrup
- 1/3 cup spiced rum
- More powdered sugar for rolling (maybe about a cup)
Libation: it’s late morning, so I’m enjoying a smokey pot of Lapsang Souchong and eating some mild cheese.
Music: an old Christmas jazz playlist, to get in the holiday spirit
Preparation:
- Crank up your music and pour yourself a nice little libation. You’re making something fun and easy here, and people will love them.
- In a food processor, finely chop the nuts. And I mean, very finely. If the nut pieces are too big, the balls will not stick together as well. (Note — I’m using a mini-processor here for the nuts, and am making a double batch of the Ginger Rum Balls.)
- In a full-sized processor, finely crush the gingersnaps. This is super loud, and I throw on some ear protection.
- In a large bowl, mix together the cookie crumbs, the chopped nuts and 1 cup of powdered sugar.
- Whisk together the corn syrup and spiced rum.
- Add the rum mixture to the crumb mixture and mix until well distributed. You may have to get in there with your hands at the end.
- Form into 1 inch balls (or a little larger) and roll them in powdered sugar. Place them in a container with a lid that seals well.
- When your Ginger-Rum Balls are all formed and placed, put the lid on and store at room temperature, or even a little cooler — like in your basement. They will be fine, though pretty strong if you eat them immediately. But give them some time and they’ll mellow out, growing a bit more complex and tender.
Notes:
- This recipe is an adaptation of the standard ‘Bourbon Balls’ recipe. If you want to make ‘Bourbon Balls’, switch out the gingersnaps for vanilla wafers, add a few Tablespoons of cocoa powder, and use bourbon instead of spiced rum.
- Over the years I’ve made several variations and have been happy with all of them: Gingersnaps with AppleJack, Vanilla wafers with Cherry or Apricot Brandy, Vanilla wafers with Grand Marnier (and the cocoa powder) and Chocolate wafers with Crème de Menthe. Let your imagination and liquor cabinet determine your destination!
- The photos here were of a double batch coming together.
- A dozen of these make a fine gift, and this all goes together quickly and easily. Start looking for attractive little boxes or containers, and when the time comes to give them, you’ll be ready to go.
- You could put these on a holiday cookie tray if you know your audience. But you don’t want to surprise a child or someone who is avoiding alcohol, because these are pretty strong. Yummy, but strong. 😉
