How to make rum balls
Rich, fudgy rum balls are a Christmas treat that can be made in so many ways. They’re easy to make and, better yet, you’ll usually only have one mixing bowl to wash up at the end. Rum balls make the perfect gift, so make a big batch and don’t forget to leave a couple for Santa! Discover our top tips and recipes to get the rum ball rolling this Christmas.
How to make classic rum balls
Step 1 of 3
Process 250g packet milk arrowroot biscuits in a food processor until finely chopped. Transfer to a bowl and stir in 1 cup desiccated coconut. Add 395g can sweetened condensed milk and ¼ cup dark rum, then stir until well combined.
Step 2 of 3
Roll 1 level tablespoon of biscuit mixture into a ball, then place on a baking tray lined with baking paper. Repeat to make a total of 30 balls. Refrigerate until required.
Step 3 of 3
Roll rum balls in delicious coatings, such as desiccated coconut, chocolate sprinkles, melted chocolate, cocoa powder or finely chopped nuts.
More rum ball recipes
Get ready to rum-ball with everything from traditional rum ball recipes to festive Christmas rum balls.
Cooking tips
If you’re working in a hot kitchen, place the rum ball mixture in the fridge for 30 minutes before rolling the mixture into balls. This will help the mixture firm up slightly and it will be easier to handle.
Wet your hands slightly before rolling the mixture into balls to prevent it from sticking to your hands.
Storage tips
Store rum balls in an airtight container in the fridge for up to one week.
To freeze, simply wrap in baking paper then place in an airtight container for up to two months.
If you’re giving rum balls as a gift, first wrap them in baking paper before placing them in a gift box or wrapping in decorative paper to avoid grease stains. Jars work well, too!