Gingerbread Rum Balls

Gingerbread Rum Balls
(c) Elizabeth LaBau
  • 10 mins
  • Prep: 10 mins,
  • Cook: 0 mins
  • Yield: 64 rum balls (64 servings)
Ratings (5)

These Gingerbread Rum Balls are everything you love about classic rum balls, with a holiday twist!

Rum Balls have long been one of my favorite candies to make and give as gifts. They keep EXTREMELY well--in fact, they seem to taste better the longer they sit! Their long shelf life means I can make them in advance and gift them to my friends without worrying about the candy tasting stale--and if they don't eat them right away, they'll still be delicious later!

Classic Rum Balls are always in style, of course, but for holiday giving, I especially love this seasonal variation. It uses gingersnap crumbs instead of traditional vanilla wafer or graham cracker crumbs, and it's full of warming seasonal spices. I like using a spiced rum to go along with it, but you can play with the alcohol and spice amounts to get your perfect candy!

For a non-alcoholic version, try substituting orange juice for the rum. You can add a spoonful of rum flavoring to the candy if you want to mimic the taste without the alcohol!

What You'll Need

  • 6 oz chocolate chips (1 cup, or chopped semi-sweet chocolate)
  • 3 TBSP dark corn syrup (can substitute light corn syrup)
  • ½ cup spiced rum
  • 10 oz gingersnap cookies (about 2.5 cups crushed)
  • 4 oz powdered sugar (1 cup, divided use)
  • 4 oz nuts (1 cup, finely chopped)
  • 1 Tbsp cinnamon (ground)
  • 1 tsp ginger (ground)
  • ½ tsp salt
  • 2 tsp vanilla extract

How to Make It

1. Place the chopped chocolate in a large microwave-safe bowl. Microwave in 30-second increments, stirring in between heating sessions, until the chocolate is melted and smooth.

2. Once the chocolate is melted, add the corn syrup and rum, and whisk until well-combined.

3. Add the cookie crumbs, ½ cup of powdered sugar, chopped nuts, cinnamon, ginger, salt, and vanilla extract. Stir well, until everything is well-mixed.

Press a layer of cling wrap on top of the rum ball mixture, and refrigerate it for at least 1 hour, until firm enough to roll.

4. Put the remaining powdered sugar in a wide bowl. Use a small cookie scoop or a spoon to form 1-inch balls of candy. Roll them between your hands to get them round, then roll the balls in powdered sugar. (You can also roll the balls in cocoa powder, if you prefer.)

5. Place the rum balls in an airtight container and refrigerate them to age them for several days. They can be stored for an additional 2-3 weeks, and many people think they are better the longer they are aged, so they are a great make-ahead treat. Store the balls in the refrigerator, and let them come to room temperature before serving.

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