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Dark and Stormy Rum Balls

makes about 60

My mother-in-law is famous for her holiday rum balls, which she makes precisely because there’s no baking required. Around Thanksgiving, she rolls them together and packs them into the back of the fridge or freezer, and by Christmas, the rum has mellowed a bit and the cocoa flavor comes out stronger.

Read more about this recipe at hogwash.


3 cups ginger cookie crumbs (I used two 5.25-ounce packages Anna’s Ginger Thins)
1 cup toasted pecans, finely chopped
1/4 cup cocoa powder, plus more for dusting at end
1/4 cup very finely chopped crystallized ginger (from 1/2 cup ginger slices)
1/2 teaspoon ground ginger
3 tablespoons corn syrup
1/2 cup dark rum (Gosling's, of course)


prep: 35 minutes
total: 50 minutes, plus 1 week to chill


food processor
optional: rolling pin (to crush cookies)
mixing bowl
wax paper
baking sheet


1. Whirl the ginger thins, pecans and crystallized ginger (each separately) in the food processor until very finely chopped. Or cut the pecans and ginger by hand, and put the cookies in a big zip-top bag and pound into crumbs with a rolling pin.

2. Place all ingredients in a mixing bowl and stir to blend very well. Refrigerate for about 15 minutes, until batter is firm enough to scoop, form into balls about 1-inch in diameter, and place on wax paper-covered baking sheet. Refrigerate again for 15 minutes, then roll in cocoa powder to coat.

3. Store in freezer or refrigerator, at least 1 week and up to 1 month before serving.

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