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Rum Balls

Easy to make and a tradition at Christmas.  Consider wrapping individually in cellophane and presenting as gifts.

The rum balls should keep for a couple of weeks in the fridge - in theory.  They will probably be eaten well before then.

Ingredients:

  • 9 weetbix, crushed
  • 2 tab cocoa
  • 1 375g packet mixed fruit
  • 1 tin condensed milk
  • 1/4 cup rum
  • coconut for rolling - allow 2 cups

Method:

  1. mix all the ingredients except the coconut in a bowl until all the ingredients are moistened
  2. refrigerate for about an hour
  3. roll small balls of mixture and coat in coconut
  4. store in an airtight container in the fridge

Tips:

Only put a few on the table and keep topping up the dish.  The balls will soften as they reach room temperature in summer and become less rounded.