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sharma
Deck Hand
| Joined: | Fri Dec 17th, 2010 |
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#1 Posted: Tue Dec 21st, 2010 07:12 pm |
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Hi all, i would like to make a batch of Rum balls without using the Rum does anyone have any suggestions on what i could use as a substitute for the rum. I have family members that wouldnt try them if they have alchohol so i am going to make 2 lots one with and one without.
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sixtiesrule
| Joined: | Tue Apr 29th, 2008 |
| Location: | Australia |
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#2 Posted: Tue Dec 21st, 2010 08:05 pm |
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My neighbour does one with Rum Extract. The best substitute is rum extract : 1 teaspoon rum extract = 3 tablespoons rum.
Its usually near the bottles of vanilla/cake mixes here.
But apparently you can also just use vanilla extract, or even apple juice/pineapple juice etc.
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sixtiesrule
| Joined: | Tue Apr 29th, 2008 |
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#3 Posted: Tue Dec 21st, 2010 08:07 pm |
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Here's 1 recipe using vanilla:
6 ounces semisweet chocolate or 6 ounces bittersweet chocolate
12 tablespoons unsalted butter (1-1/2 sticks)
4 cups vanilla wafers, finely ground in a food processor
1 1/2 cups confectioners' sugar
1/3 cup best quality cocoa
1 cup toasted pecan halves, finely ground in a food processor
generous pinch salt
1/4 cup almond paste
1/2 cup sour cream
3/4 cup Meyer's dark rum or 3/4 cup rum, of your choice or 1 tablespoon vanilla extract
3 cups chocolate sprinkles Place the butter and chocolate in a small saucepan over low heat. When melted, stir until smooth and set aside to cool until warm.
2 Meanwhile, combine the wafers, sugar, cocoa, pecans and salt in a large mixing bowl. Note that any lumps can be worked out once the wet ingredients are added.
3 Once the chocolate/butter mixture is cooled, transfer it to the bowl of a food processor (no need to wash it after grinding the wafers and nuts). Break the almond paste into small pieces and add it to the chocolate mixture. Process until smooth, about one minute. Add the sour cream and process until well combined, about 20 seconds. Transfer to the large bowl containing the dry ingredients. Add the rum and stir until the mixture is smooth and homogeneous, about two minutes. Refrigerate until firm, at least an hour and up to overnight.
4 Form the mixture into one-inch balls and roll in chocolate sprinkles. Place on a parchment or wax paper-lined baking sheet and refrigerate until very firm, about one hour. Transfer to covered containers and allow flavors to mature for three days and up to two weeks. Remove from refrigerator about 20 minutes before serving.Last edited on Tue Dec 21st, 2010 08:08 pm by sixtiesrule
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sharma
Deck Hand
| Joined: | Fri Dec 17th, 2010 |
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#4 Posted: Tue Dec 21st, 2010 08:48 pm |
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sixtiesrule wrote: My neighbour does one with Rum Extract. The best substitute is rum extract : 1 teaspoon rum extract = 3 tablespoons rum.
Its usually near the bottles of vanilla/cake mixes here.
But apparently you can also just use vanilla extract, or even apple juice/pineapple juice etc.
Thank you for that this time round i will use the vanilla essence and next time look for the rum extract....thanks heaps.
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dahls
President Wannabe
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#5 Posted: Tue Dec 21st, 2010 09:13 pm |
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| You can use brandy as well they are not that bad made with brandy.
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kanga
captain kanga-roo
| Joined: | Sat Feb 7th, 2009 |
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#6 Posted: Thu Dec 23rd, 2010 04:26 pm |
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dahls wrote:
You can use brandy as well they are not that bad made with brandy.
Ive had them made with Brandy before and they are fine i think you could just about use anything but i guess Vodka wouldn't be much help as far as adding flavor.
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