Rummy Yummies

Babe’s Country Cookbook, p. 157

3 cups finely crushed vanilla wafers (about 75 wafers—put them in a heavy-duty plastic bag, and go at it with a rolling pin or the bottom of a heavy skillet)

¼ cup unsweetened cocoa powder

1 cup confectioners’ sugar

1 cup finely chopped pecans

¼ cup corn syrup

6 to 8 tablespoons rum, bourbon, or brandy

Granulated white or confectioners’ sugar (if you prefer) for coating, about ¼ cup

Nilla Wafers, THY DOOM IS NIGH.

In a large bowl, stir together the crushed wafers, cocoa powder, sugar, and chopped pecans. 

Some of the crumbles were still a little too big. I eliminated those by eating them.

Stir in the corn syrup and rum (or bourbon or brandy), adding enough of the liquor so the mixture can be shaped into balls.

Spread the sugar out on a piece of waxed paper. Shape the candy mixture into 1-inch balls, and roll in the sugar. The candies are now ready to eat—no baking. Better to store these at room temperature in an airtight container a day or two or three—the flavor will mellow a bit.

If you fancy a mocha flavor, add a tablespoon or two of instant coffee powder to the mixture.

Don’t plan on operating any heavy farm machinery after sampling a few of these. 

Done! Rummy and yummy!

My Rating: 4/5 "They're not kidding when they say the flavor is strong at first - if you don't let them mellow out for a while it's kind of like taking a chewy shot. (Which isn't bad, of course, if you make these with tasty rum.) They are quite good, though, especially after a day or two, and they're a nice little finger-food snack for a party."