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Siesta Key Rum Ball Recipes
Toasted Coconut Rum Balls
Ingredients
1/2 C Siesta Key Toasted Coconut Rum
14 oz Sweetened Condensed Milk
12 oz Vanilla Wafers
1â…“ C Toasted Coconut Flakes *use either a skillet on the stove or put on a baking sheet in the oven to toast the coconut flakes until slightly golden.
1 C Nuts, chopped (Almonds, Walnuts and/or Pecans)
Optional: Toasted Coconut Flakes, Confectioners’ Sugar, Sprinkles or any other preferred coatings
Preparation
Put vanilla wafers in a food processor and process until they’re fine crumbs.
In a mixing bowl add the wafer crumbs, Siesta Key Toasted Coconut Rum, sweetened condensed milk, toasted coconut flakes and nuts. Stir to combine. *Dough will be sticky.
Cover with plastic wrap touching dough or put in a food storage bag and place in the refrigerator for at least an hour. *The longer the better, like a week or two…or three!
Roll into 1 inch balls then roll in your choice of coating(s). Store in the fridge until ready to serve.
Spiced Chocolate Rum Balls
Ingredients
¾ C Siesta Key Spiced Rum
12 oz Vanilla Wafers
1 C Semisweet Chocolate Chips
1 C Confectioners’ Sugar
¼ C Light Corn Syrup
Optional: Nuts, Chocolate Sprinkles, Cocoa Powder or any other preferred coatings
Preparation
Put vanilla wafers in a food processor and process until they’re fine crumbs.
Melt chocolate chips and corn syrup (either in a saucepan on low or in the microwave) and stir until melted and smooth. Take off heat and stir in Siesta Key Spiced Rum and confectioners’ sugar until smooth and well blended. In a mixing bowl add the wafer crumbs and fold in the melted chocolate chip, rum and sugar mixture.
Cover with plastic wrap touching dough or put in a food storage bag and place in the refrigerator for at least an hour. *The longer the better, like a week or two…or three!
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Roll into 1 inch balls then roll in your choice of coating(s). Store in the fridge until ready to serve.