Fudge Rum Balls


Luscious, melt in your mouth fudge is shaped into 1 inch balls and coated with a sugary pecans. These fudge balls ship well as they are not as fragile as some cookies. They stay fresh for overseas mailing. Last year, I made 2 batches and sent them overseas to my niece who is serving in Iraq. I packed the tin of fudge in pop corn to keep the weight of the box light and the fudge secure. Another idea is to place the fudge in a jar with a lid and tie with a Christmas ribbon.  Have these filled jars on hand for last minute gifts.

1 package Chocolate Fudge Cake Mix
1 cup finely chopped pecans or walnuts
1 tbsp. rum extract
2 cups sifted confectioners’ sugar
1 cup chopped pecans or walnuts
¼ cup unsweetened cocoa powder
Preheat oven to 375 °F.

Grease and flour 13″x 9″ baking pan.
Prepare the cake mix according to package directions. Let the cake cool to room temperature. When cool, break the cake into pieces and place in a food processor. Use the pulse switch and process the pieces until crumbs are fine and uniform in size. Add 1 cup pecan or walnuts, rum extract, confectioners’ sugar and cocoa. Stir until well blended.
Use a 1 inch ice cream scoop to obtain uniform portions and shape heaping tablespoonfuls of mixture into balls. Garnish by rolling balls in finely chopped nuts. Press firmly to adhere nuts to balls.

If you have any tips you would like to share about shipping packages or recipes, we’d love to hear from you.

Thanks for stopping by.


The Outdoor Epicurean
Photo courtesy of Duncan Hines

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