Hazelnut Fudge Rum Balls...

Rum balls are always one of my most requested homemade holiday gifts... I bake a lot during the holidays... each gift easily includes a good 14/15 different homemade treats which vary from year to year, but the rum balls are always there.... they are dense and chocolatey, crunchy and boozy... and you can’t eat just one! Recipe below....

Ingredients:

2 1/2-3 cups finely crushed gingersnaps

1/2 cup granulated sugar

2 teaspoons ground ginger

1/2 teaspoon salt

1 1/2 cups chopped toasted hazelnuts

1/3 cup evaporated milk

1/4 cup dark corn syrup

3 tablespoons (or more) dark rum

8 ounces semisweet chocolate

Powdered sugar for rolling or cocoa powder if you prefer.

Preheat oven to 350 and toast hazelnuts in a single layer in a baking pan for 6-8 minutes. Keep an eye on them. When lightly toasted chop them up as fine as you want them. I like them finely chopped. In a large bowl add the chopped nuts to the crushed gingersnaps, sugar, ground ginger and salt. Stir those together and set aside. In a measuring cup mix together the milk, corn syrup, and rum.

In a microwave melt the chocolate in 30 second intervals and stir until melted or you can melt the chocolate on low heat in a small saucepan on the stovetop which is what I did. Once the chocolate is melted add the chocolate to the gingersnap and nut mixture and stir well, then add the milk mixture and stir until well mixed. At this point you can taste it and add a little more rum if you‘d like, making sure that the entire mixture doesn’t become too loose. It will stiffen up in the fridge. Cover the mixture and place in the refrigerator for a few hours. You want to be able to scoop the mixture and shape into balls.

Once the mixture has solidified and is cold, scoop into balls using a small cookie scoop or spoon and roll in powdered sugar (or cocoa powder). Enjoy!