Chocolate Kahlua Rum Balls

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This is what we call “Rootliving Sugar Plums.”

Real sugar plums have nothing to do with the fruit. Instead, they’re an English hard candy that was named after the fruit because of it’s size and shape. So we figure ours have just as much right to appropriate the name, maybe even more, especially when you think of your head spinning with visions of them.


Rum balls in a snowman dish

(Above: That’s a Nora Fleming hand-painted snowman charm on a Nora Fleming napkin holder/candy dish.)


These devilish treats will have your head spinning with visions because you don’t cook them so the alcohol doesn’t burn off. Beware: they pack a potent punch (and aren’t fit for children).

They’re easy to make, making them a good last-minute gift for friends and family. You simply melt some chocolate and add rum and Kahlua (and a few other baking ingredients). And then you add that mixture to some crumbled vanilla wafers and chopped walnuts. Roll them into balls and coat with sugar.


Rum balls on a cookie sheet


They should also be refrigerated overnight. They’ll keep for about five days in the fridge. Get the complete recipe below.



Santa ornament with rum balls
These are easy and quick to make. However, you’ll want them to rest in the refrigerator overnight before eating.

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Chocolate Kahlua Rum Balls

December 23, 2010
: Easy


  • 2 cups semisweet chocolate chips (about 12 ounces)
  • 2 cups of sugar
  • 6 tablespoons light corn syrup
  • 3/4 cup of dark rum
  • 1/4 cup of Kahlua
  • 5 cups of finely crushed vanilla wafer cookies (about 11 ounces)
  • 2 cups of finely chopped walnuts
  • Step 1 Stir chocolate in top of a double boiler set over simmering water until melted. Or microwave on high for about 45 seconds at at time, stir, and repeat until fully melted.
  • Step 2 Whisk in 1 cup of sugar and the corn syrup, then the rum and Kahlua.
  • Step 3 Mix the vanilla wafers and the walnuts in a bowl and blend.
  • Step 4 Add the chocolate mixture and stir to blend well.
  • Step 5 Place remaining 1 cup of sugar in a shallow bowl. For each ball, roll a teaspoon of the chocolate mixture into a 1-inch ball.
  • Step 6 Roll the balls in sugar to coat evenly.
  • Step 7 Cover and refrigerate at least overnight and up to five days.

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