Rum balls

There’s no point denying it – cakers love booze. Especially around the holiday season. In fact, a recent industry report revealed the top five most popular caker alcohols. They are (in order of preference):

5) Blue Curacao
4) Kahlua
3) Bailey’s Irish Cream (but only the homemade kind because the real stuff is way too expensive)
2) Any wine that’s pink

And at number one…(drumroll please)

1) Rum


I have a hunch that cakers love rum because it’s so versatile. We douse our fruitcakes with it, add it to our eggnog, and even dip our balls in it. Speaking of, these rum balls are pretty easy to make (I suppose that goes without saying), but just make sure you wet your hands with either water or (hiccup) more rum before rolling them in your hands. Otherwise, the sprinkles won’t stick.

I’m off to get a perm for tomorrow night’s Vintage Caker Christmas party. And then I have to clean. Seriously. You don’t know how stressful it is cleaning your house for Italians. They check the light bulbs for dust.

Come back on Monday to see all the party highs, lows, and well, probably more lows.

2 squares unsweetened chocolate
1 can Eagle Brand Sweetened Condensed Milk
2 tablespoons rum
2 cups graham cracker crumbs
Dissolve chocolate and milk in double boiler. Stir in rum. Add crumbs. Mix well. Let sit overnight. Roll into balls and dip in chocolate sprinkles.


Source: What’s Cooking at St. Joseph