Cherry Rum Balls

Recipe View 5 mins Melt the Chocolate (5 minutes): In a heatproof bowl set over a simmering pot of water (or in the microwave in 30-second intervals, stirring in between), melt the chocolate chips until smooth and glossy. Be careful not to burn the chocolate.

Recipe View 2 mins Infuse with Rum (2 minutes): Remove from heat and stir in the dark rum and light corn syrup until well combined. The mixture should be smooth and fragrant.

Recipe View 3 mins Combine Dry Ingredients (3 minutes): In a large mixing bowl, thoroughly combine the vanilla wafer crumbs, toasted pecans, and ½ cup of the sifted confectioners' sugar.

Recipe View 5 mins Incorporate Wet into Dry (5 minutes): Gradually drizzle the chocolate-rum mixture over the crumb mixture, stirring continuously until everything is evenly moistened and a cohesive dough forms. This may take a few minutes of patient stirring.

Recipe View 20 mins Shape into Balls (20 minutes): Using a small cookie scoop or your hands, roll the mixture into 1-inch balls. Place them on a parchment-lined baking sheet.

Recipe View 10 mins Coat in Sugar (10 minutes): Place the remaining confectioners' sugar in a shallow dish. Roll each ball in the sugar until completely coated.

Recipe View 5 mins Add Cherry (5 minutes): Gently press a candied cherry half into the center of each rum ball, ensuring it adheres well.

Recipe View 24 hrs Chill and Develop Flavors (at least 24 hours): Store the rum balls in an airtight container in a cool, dark place (or in the refrigerator) for at least 24 hours, or up to several days. This allows the flavors to meld and deepen, resulting in a more complex and satisfying treat. Bring to room temperature before serving.