COCOA RUM BALLS
12-oz. box wafers, crushed vanilla wafer crumbs
1-1/2 cups chopped nuts
3/4 cup powdered sugar
1/4 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa
1/2 cup light rum*
3 tablespoons light corn syrup
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.
E-Mail Me At: