Title: Cocoa Rum Balls
Categories: Cookie
Yield: 48 Pieces

3 1/4	c	Vanilla wafer crumbs (12-oz. box wafers)
1 1/2	c	Chopped nuts
3/4	c	Powdered sugar
1/4	c	HERSHEY'S Cocoa OR European Style Cocoa
1/2	c	Light rum*
3	tb	Light corn syrup
		Powdered sugar

In large bowl, combine crumbs, nuts, 3/4 cup powdered sugar and cocoa. Add rum and corn syrup; blend well. Shape into 1-inch balls; roll in powdered sugar. Store in airtight container 2 to 3 days to develop flavor. Reroll in powdered sugar before serving. About 4 dozen balls.

* 1/2 cup orange juice plus 1 teaspoon freshly grated orange peel can be substituted for rum.

[Copyright 1995 Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.]

[Meal-Master recipe format courtesy of Karen Mintzias]

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