What treat says “autumn” more that caramel apples? Today, I’m taking part in the Improv Cooking Challenge, where we are given two ingredients and come up with a recipe including those two ingredients. For October, it’s apples and caramel. While I love a good green apple dipped in warm caramel sauce, I wanted a more grown up treat. Enter the yumminess that is apple flavored rum..
Although quite decadent, rum balls are ridiculously easy to make.
Caramel Apple Rum Balls
- 2 cups powdered sugar (confectioner\\
- 2 tablespoons cocoa powder
- 1/2 teaspoon nutmeg
- 1/2 cup apple flavored rum
- 1/4 cup dark rum
- 2 tablespoons light corn syrup
- 2 1/2 cups finely crushed vanilla wafers
- 1/2 green apple (minced or put in food processor)
- 1/2 cup finely chopped walnuts
- 25 unwrapped caramels
- 1/4 cup half-and-half
- In a large bowl, sift together 1 1/2 cups of powdered sugar, cocoa powder and the nutmeg.
- Stir in the rums and the corn syrup.
- Stir in the crushed vanilla wafers, green apple and walnuts.
- Divide in half and put into refrigerator for at least 2 hours.
- Once chilled, make 1-inch balls and roll in the remaining powdered sugar.
- Place caramels and half-and-half in a double boiler and heat. Do not stir until caramel appears melted.
- Drizzle caramel over rum balls.
- Refrigerate until ready to serve.
Putting the hot caramel sauce into a Ziploc bag and cutting a itty-bitty tip off the corner of the bag, seems to be the best way to get a controlled drizzle. I had to wrap a dishcloth around the bag because the sauce was hot. Ouch!
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