This recipe was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy.

RUM BALLS I

By Jane Snow
Beacon Journal food writer

Run balls can be made with everything from Rice Krispies to cocoa and pecans, we learned from Roundup readers. We received several recipes in response to a request form E.C. of Akron.

The first recipe we’re printing, from Eileen Young of Wadsworth, first appeared in the Beacon Journal in 1981. The second recipe is from Arlene Oskar of Akron. (RecipeCurio Note: Only 1 recipe was clipped).

RUM BALLS I

2 cups vanilla wafer crumbs
1 cup chopped pecans
1 cup confectioners’ sugar
2 tbsp. cocoa
2 tbsp. light corn syrup
1/3 cup rum, brandy or bourbon
Additional confectioners’ sugar

Crush about 40 two-inch vanilla wafers to make two cups fine crumbs. Add pecans, sugar, cocoa, corn syrup and rum and mix well. Shape into small, firm balls. Roll in additional confectioners’ sugar. Store in tightly covered container at least a week to give flavors a chance to mellow. Makes about 50 balls.