Emeril Lagasse's Rum Balls and No Bake Rum Balls are two easy and simple recipes for rumballs. The first recipe yields five and a half dozen rumballs while the second yields three dozen.
For Emeril Lagasse's recipe, sift together 1 cup of confectioner's sugar, 2 tablespoons of cocoa powder and 1/2 teaspoon of allspice into a large bowl. Stir in 1/2 cup of dark rum and 2 tablespoons of light corn syrup. Next, stir in 2 1/2 cups of finely crushed vanilla wafers and 1 cup of finely chopped and toasted walnuts. Mix well and place in the refrigerator for 30 minutes.
Place 1/2 of confectioner's sugar in shallow bowl. Scoop out the chocolate mixture with a tablespoon and press into one inch balls. Roll the balls in the confectioner's sugar, coating evenly. Place on a baking sheet, cover with plastic wrap and refrigerate overnight before serving.
For the No Bake Rum Balls, mix 2 1/2 cups of crushed vanilla wafers, 1 cup of confectioner's sugar and 2 tablespoons of cocoa powder in a medium sized bowl. Stir in 1 cup of chopped walnuts, 3 tablespoons of dark corn syrup and 1/4 cup of rum. Mix all the ingredients until they are well blended. Form the dough into two-inch balls and roll them in some confectioner's sugar. Store the balls in a covered tin.