To make Epicurious' recipe for chocolate-walnut rum balls, melt 1 cup semisweet chocolate chips in a double boiler, then whisk in 1/2 cup sugar, 3 tablespoons corn syrup and 1/2 cup dark rum. Add 1 cup chopped walnuts and 2 1/2 cups crushed vanilla wafers. Roll into balls, and refrigerate.
Food Network's recipe for rum balls uses cocoa powder instead of melted chocolate. For this recipe, combine 1 cup confectioner's sugar, 2 tablespoons cocoa powder and 1/2 teaspoon ground allspice. Stir in 1/2 cup dark rum and 2 tablespoons light corn syrup. Finally, add 2 1/2 cups crushed vanilla wafers and 1 cup finely chopped walnuts. Refrigerate the mixture for about 30 minutes. Place 1/2 cup confectioner's sugar in a shallow dish. Roll the refrigerated mixture into 1-inch balls, then roll the balls in the sugar until evenly coated. Refrigerate the balls at least overnight. These rum balls keep for up to two weeks if kept in a sealed and refrigerated container.
Martha Stewart's recipe for rum balls calls for the baker to crumble a batch fresh brownies and then combine with rum. This recipe for rum balls includes a recipe for brownies; however, users may also substitute their own brownie recipes. To make the rum balls, crumble the brownies into a large bowl, add 1/4 cup dark rum and mix until soft and malleable. Roll into balls, and refrigerate for about 2 hours.