Rum Balls {Christmas Series #3}

Man is it hot or what?! I am seriously melting over here. It is currently 12pm and 39°C!!! That’s F%#@ing hot! You can definitely tell Summer starts tomorrow. Which means…..it’s Christmas month tomorrow! I am such a Christmas freak. We set up our Christmas tree on the weekend and will be setting up our Christmas lights this coming weekend. I can’t wait! Now, getting to today’s Christmas themed blog, this is something I think most Aussie’s make around Christmas time, but the recipes are all SO different. The recipe I’m about to share with you is one passed down from my Mum. I grew up eating these Rum balls and they are SO good. I have tried many a different recipe for them over the years but always come back to this one and I feel it is definitely the best (not like I’m biased or anything) and I have never found this exact recipe online {Fun Fact: Mum actually cut it from the side of the Cadbury Cocoa Powder box in the 80’s!}.

To make these Rum Balls you will need the following ingredients;

Ingredients

1 375g tin Sweetened Condensed Milk

2/3 packet of Arnott’s Milk Arrowroot Biscuits (if in the US you can use Graham Crackers)

3 tblsp Cadbury Cocoa powder (it is important you use Cadbury cocoa as different cocoa powder has a different taste, so if you want the best you need to use this one – not sponsored, I just really love this stuff!)

2/3 cup dessicated coconut, plus extra for rolling

About 2 tblsp rum – I use Bundaberg Spiced Rum as it has a sweeter taste than the plain rum (leave this out if you are making these for kiddies)

smash biscuits

Step 1: Smash the biscuits into a fine crumb. You can throw them into a food processor if you like (I don’t actually own one!) or you can put them into a large snaplock bag and take all your frustrations out on them with a rolling pin like I have 😉

crushed biscuits

This is how your biscuits should look once crushed.

dry ingredients

Step 2: Add in coconut & cocoa powder and mix through biscuits.

add wet to dry

Step 3: Add in condensed milk and rum (if using) and mix until fully combined.

mixture

Step 4: Cover bowl with cling wrap and place into the fridge for at least 2 hours to set (if you skip this step you will end up with flat, misshaped rum balls)

roll

Step 5: Roll mixture into balls and roll in coconut.

Tip: I wear food safe gloves when doing this otherwise the mixture gets stuck under your nails and I find the coconut itches my skin in between my fingers otherwise. This is a good idea if you are making these for other people too, far more hygienic.

And you’re done!

rum balls

Store in an airtight container lined with baking paper in the refrigerator for up to 3 days (if they last that long!).

These are Soooo good! Seriously one of my favourite Christmas treats. Let me know if you try them out! Also, don’t forget I am running a giveaway! You can find entry details here. Entries close Wednesday at 12am and the winner will be announced in my blog on Wednesday. There will also be another Give away starting on Wednesday which will also be announced in that blog so keep your eyes peeled!

 

Kimberly Xo

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