italian dessert recipes

Rum Ball Recipe

"Raisin, Dates and Nuts - YUMMMMM!"


rum ball recipe 01
This rum ball recipe has been sitting in my cookbook for over 20 years. It was a standby on my grandma's holiday cookie platter.



There are 4,121 substitutions allowed. See the substitutions section below. I'd say there are a couple of things YOU have to stick with. One is the rum (duh), and the amount of raisins and/or dates. But the substitutions will explain.

The big secret to success with this rum ball recipe is to LET IT SIT at least 24 hours. You want the flavors to permeate through the gingersnaps and the for the dessert to have an overall light rum flavor.

In my opinion, I never thought my grandma put enough rum in this. But to honor her, I've kept the recipe the way she gave it to me. Now.... I did tweak my Bourbon Ball Recipe to be sinfully strong, just because I like my desserts to be a little heavy on the alcohol side.


A majority of Italian dessert recipes use alcohol, but as always, you can use flavorings as substitutes - or if need be totally omit. Enjoy! And happy holidays to you and those who are dear to you.
Lisa



Rum Ball Recipe

Raisins, Dates and Nuts - YUMMMMMMM!


YIELD: A heck of a lot! (4 1/2 - 5 dozen)

Ingredients

* 1 cup gingersnaps (see substitution ideas below)

* 1 cup coarsely chopped Brazil nuts or almonds (see substitutions below)

* 3/4 cup walnuts

* 1 cup confectioner' sugar

* 1 cup flour

* 1 1/2 cup pitted dates

* 1 1/2 cup golden raisins

* 1 tsp ground cinnamon

* 1 tsp fresh grated nutmeg

* 1/4 cup rum

* 1/4 cup light corn syrup

Procedure

 * In large skillet over medium heat, melt butter, add Brazil nuts, almonds and walnuts. Cook 3-4 minutes stirring frequently until golden.

* Add sugar and flour. Cook 5-7 minutes stir constantly until mixture is golden brown. Watch it carefully so it doesn't burn. Don't text, don't try and clean the counters - seriously, watch this so it doesn't burn.

* Remove from heat and let cool in another bowl for at least 30 minutes. (Now you can clean your counters.)

* Stir dates, raisins, gingersnap crumbs, cinnamon and nutmeg into cooled nut mixture.

* In another bowl stir rum and corn syrup to blend.

* Stir in the candy mixture until thoroughly moistened.

* Roll,mixture by level teaspoonfuls into balls.

* Place each ball in a foil bon bon cup or on a paper.

* Sprinkle lightly with sugar if you wish.

* Store in tightly covered container at LEAST 24 hours. This is what makes these killer - STORING THEM! These keep about 2 weeks.



All these nuts, really?



Yeah, really. That's what's in the recipe. As long as you keep total amount of nuts equal to what is in the recipe - you could use any ONE or all of these. Just do the math or these might get too sticky if you skimp:

  • almonds


  • walnuts


  • Brazil nuts




    • NOTE: Italian dessert recipes don't use pecans or cashews. But, it's not an unpardonable sin to use these, it's just not an Italian cookie recipe.

    Fresh nutmeg, who has that?

    Okay, not everyone has fresh nutmeg. BUT it is awesome if you ever have the chance to get some! Yes, you can use the nutmeg in a can or jar. It will still work!

    Can I substitute the rum?



    Hmmm, weren't you looking for a "RUM Ball Recipe"?

    Raisins and dates - what can I work with?



    The success of this rum ball recipe is more about keeping the ratios and total amounts with what is written. So again, do the math. If you don't do the math this will be rum sticky balls. And that right there just doesn't even sound pretty. Either use all raisins or all dates, or mix em up to equal the 3 cups.

    Don't want gingersnaps?

    Here's some alternatives. You will need to add a bit of spices to get the flavor needed. I've noted those next to the substitution

  • chocolate wafers - may need a touch of ginger and a bit of additional nutmeg.


  • graham cracker crumbs - I'd add cloves, a tad more nutmeg, ginger.


  • And the gross American favorite - vanilla wafers. The amount of spices needed to flavor a boring preservative bland vanilla wafer would make your eyes water from reading the long list. However, it's doable. Go ahead if you must.




    • Other Italian Cookie Recipes



    Back to the top of this Rum Ball Recipe

    lisa gianotti I love sugar and I eat dessert EVERYDAY! Ok, not MASSIVE amounts. But I do have to finish off the evening meal with a little sweet something.

    When I was a kid my health conscience mother would ration my Halloween candy. Her mantra was, "white sugar will kill you". But my Italian grandma always told me, "Everybody needs a little bit of sugar." :-) So, to get my October Halloween sugar fix I will make the traditional Italian cookie recipe, Venetian Bones of the Dead. Italians make these for the Day of the Dead on November 2nd. So - hey, our holiday in America - Halloween is the closest.

    So - while the neighborhood is slamming down a bunch of gross mass produced candy on October 31st, I'll have a real goodie. Oh yeah, I'll have to post it too! (Eventually!) You know how it is. Work. Kids. Clean. Cook.



    I'll see if Bones Of The Dead is in my grandma's first recipe file she started when she married in 1932. Most of the recipes on my site came from her influence. If they aren't in her file - then I got them from her friends. And the remainder I experimented with adapting her style.

    I hope she looks down and smiles this Halloween.

    Lisa


    Would you like to share this page? You know how to do it! Thanks for sharing the sugar love!



    easy italian dessert
    Italian Dessert
    Recipes
    Enjoy This Site?
    Keep checking back!
    I update at least once a week.

    Recipes on this site are from family cookbooks, family traditions, or intentional adaptations from traditional recipes to add an Italian flair. If a recipe was adapted or used from another cook - it is mentioned on the recipe page and the recipe author is given credit.