Grandma’s Old-Fashioned Rum Balls

A vintage Christmas treat from the heart of the family kitchen

There is nothing quite like finding an old, handwritten recipe card – soft at the edges, splattered with sugar and memories. When I came across my grandmother’s rum ball recipe, written in her graceful handwriting with little notes in the margins, it instantly brought me back to the holidays of my childhood.

These rum balls were always part of her Christmas cookie trays she sent us from Florida , tucked among her cut-outs link. almond bars, and fudge. They were the treat the adults loved most and the one Grandma lovingly told us to “wait until you’re older” before tasting.

Now, making these each December feels like continuing a family tradition, carrying her love forward one small chocolate-dusted bite at a time.

What Makes Grandma’s Rum Balls So Special

  • They use vanilla wafer crumbs instead of cookies or cake
  • They stay soft, chewy, and flavorful for a full week (if you can resist eating them sooner!)
  • There’s no baking involved, just mix, roll, and coat
  • They have that unmistakable old-fashioned flavor from cocoa, chopped nuts, and real rum
  • The handwritten notes (“Ann, that means you can’t eat them as fast as you make them”) are priceless

This is truly a heritage recipe – simple, nostalgic, and delicious.

Grandma’s Rum Ball Recipe

Ingredients

  • 2 cups vanilla wafer crumbs
  • 1 cup chopped fine nut meats (pecans or walnuts work beautifully)
  • 1 cup 10X (confectioners) sugar
  • 2 tablespoons white corn syrup yiu can use honey if you prefer I do not…
  • 2 tablespoons cocoa
  • 1/3 cup rum (or brandy or bourbon—Grandma wrote “OR” so use what you love)

I double this recipe.…….

Instructions

  1. Crush the vanilla wafers
    Grandma wrote on the back:
    “Buy vanilla wafer cookies and put some in a plastic bag and roll out with a rolling pin.”
    Keep rolling until you have fine crumbs – no big chunks. Or you can use your food processor.  They did not have one when this recipe was written.
  2. Combine all dry ingredients
    In a large bowl, mix the wafer crumbs, confectioners’ sugar, cocoa, and finely chopped nuts. I use walnuts but pecans work nicely also.
  3. Add the syrup and rum
    Pour in the white corn syrup and your choice of rum, brandy, or bourbon.
    Mix well until everything is evenly combined and the mixture feels sticky enough to hold together.
  4. Shape into balls
    Roll into small, bite-size balls using your hands.
  5. Coat in sugar
    Roll each rum ball in additional confectioners’ sugar until fully covered.
  6. Store for at least a week
    Yes—a full week.

A Little Note From Grandma

On the back of the card, she wrote:

“Ann – That means you can’t eat them as fast as you make them. Grandma.”

This little note alone makes this recipe worth saving. It’s written love, humor, and holiday spirit all in one sentence.

A Family Tradition at Old Castle Cottage

These rum balls have now become part of our December traditions at Old Castle Cottage. I make them every year, setting aside a few just for the adults. They’re a perfect addition to cookie trays, holiday parties, or wrapped in a tin for gifting.

It feels extra special knowing the recipe has already been loved by generations, and now continues on with yours.

If you make them, tag @oldcastlecottage so I can celebrate your baking.