This maple rum balls recipe combines the classic taste of sweet biscuits with the warmth of dark rum, along with rich vanilla extract, ground cinnamon and maple syrup. After mixing the ingredients into a dough, you’ll need to let it rest in the fridge for an hour, allowing the flavours to fuse together, before pressing into balls and sprinkling with desiccated coconut. To opt for a non-alcoholic version that the whole family can enjoy, simply leave out the rum – or, for a boozy cocktail party snack, add more!
Maple Rum Balls Recipe
Makes 40 balls
Ingredients:
400g plain sweet biscuits
60ml pure maple syrup (preferably dark syrup for its robust flavour)
400ml condensed milk
3 tbsp dark rum
1 tsp vanilla extract
50g cocoa powder
50g desiccated coconut
1 pinch of salt
1 pinch of ground cinnamon
Method:
Place the biscuits into a food processor and process until fine crumbs form.
In a large bowl, add the biscuit crumbs, half the desiccated coconut, condensed milk, maple syrup, rum, cinnamon, vanilla and salt.
Mix the ingredients together with a wooden spoon, then place in the fridge to rest for an hour.
Place the remaining desiccated coconut into a bowl or onto a baking sheet.
Spoon out a tablespoon of the mixture and use your hands to roll it into a ball shape, it should be about an inch in size.
Place onto a baking sheet and repeat until all the mixture has been rolled into balls.
Refrigerate until ready to serve.
