Reviewed: Apr. 1, 2010

These were so good. I made these for Christmas, everyone loved them.

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Reviewer:

Kristine

Cooking Level: Intermediate

Living In: Rochester, New York, USA

Reviewed: Feb. 21, 2010

These turned out just as they were supposed to I think but they were so bitter that no one would eat them.

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Reviewer:

Mich

Cooking Level: Expert

Home Town: Boise, Idaho, USA

Living In: Nampa, Idaho, USA

Reviewed: Feb. 3, 2010

did not like texture; walnuts with wafer pieces was too much for me I guess. Also not very sweet or chocolatey, and a little too rummy. Guess I will look for an all around smoother recipe.

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Reviewer:

Tammy24

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Red Deer, Alberta, Canada

Reviewed: Jan. 14, 2010

These rum balls are amazing! One thing I did different was that I used vanilla creme wafers. The creme makes them a little more sweet and hides the rum taste a bit. Also makes it hold together better.

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Reviewer:

taynben

Reviewed: Jan. 12, 2010

Somehow, I got so busy making these that I never got around to rating them. Like many other reviewers, I've tried other liquor and nut combinations and they always come out wonderful. Thanks!

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Reviewer:

JBOTT

Cooking Level: Expert

Reviewed: Jan. 9, 2010

I made these as Christmas gifts and while other people enjoyed them, I didn't...maybe they were just being nice? These are a more traditional style of rum balls with a good rum taste - not too weak and not too strong for my taste. However, I was hoping for a more chocolatey/fudgy rum ball which these are NOT. I really didn't think they had a very strong chocolate taste at all. Based on previous reviews, I rolled half in confectioners sugar and half in cocoa - the cocoa was a big mistake, very bitter! If you want a more chocolatey taste I would roll them in truffle chocolate instead of cocoa. But I will not be making this recipe again.

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Reviewer:

JENS_01

Reviewed: Jan. 5, 2010

Well, my folks loved these as well as my friend that I gave some to. Yes, you have to love rum, especial after a few days or so, since the flavor does get stronger. I used a Raspberry flavored rum. I also used someone else's ideas about coating my hands with some powder sugar so the balls wouldn't stick to my hands, and putting the powered sugar in a ziplock bag and placing the rum balls in that to coated them, made it really easy.

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Reviewer:

Kathy Holsted

Cooking Level: Intermediate

Home Town: Whittier, California, USA

Living In: Moreno Valley, California, USA

Reviewed: Dec. 31, 2009

This recipe was my first attempt at chocolate rum balls and they were WAY too strong. Will either try again and use less rum, or try a different recipe.

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Reviewer:

happylady

Reviewed: Dec. 29, 2009

These were good for my first attempt at rum balls. I used pecans because I had a ton of them in the freezer, and that worked fine. The rum taste was a little strong even after sitting in the fridge for a week, but people liked them, so I would make them again.

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Reviewer:

bakeaholic

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA

Living In: Conway, Arkansas, USA

Reviewed: Dec. 28, 2009

My husband thinks these are out of this world, lol! I made them exactly as written, never made rum balls before and my husband has claimed the whole batch. They are strong, I've only had a couple and though they are not my favorite holiday treat, they are #1 for my husband. 5 stars indeed! :)

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