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Parve Rum Balls

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CATEGORY CUISINE TAG YIELD
Jewish Candy 40 Servings

INGREDIENTS

2 c Vanilla wafer crumbs(parve)
3 tb Cocoa
1 c Almonds; finely ground
1 1/2 c Confectioner's sugar
2 tb Corn syrup
1/3 c Rum
40 Pieces slivered almonds

INSTRUCTIONS

In a bowl, mix vanilla wafer crumbs, 2 TBS cocoa, ground almonds, and 1 cup
confectioner's sugar. Add corn syrup and enough rum to make a mixture st
iff enough to shape into balls. Roll into 1 inch balls. set aside.
In a shallow dish, combine remaining 1 TBS cocoa, and 1/2 cup
confectioner's sugar. Roll balls to coat completely. Insert a slivered
almond.
Will keep for 3 weeks in a tightly covered tin at room temp. or will freeze
well. Ma k es 36-40
NOTES : I like to put each one in the individual candy paper holders before
freezing.
Posted to JEWISH-FOOD digest V97 #299 by Bob & Carole Walberg
<walbergr@mb.sympatico.ca> on Nov 16, 1997

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