How to Prepare Tasty Williamsburg rum balls Paula Deen

Williamsburg rum balls Paula Deen. Williamsburg rum balls Paula Deen carolehsmith. Simply to cook but tasty rum ball recipe made from Cocoa. Browse Paula Deen's traditional southern cooking recipes from classic meals to Southern favorites.

For your convenience, I added an extra step, in case you want. I made it, and it was everything I had hoped for--crispy, juicy, flavorful! For your convenience, I added an extra step, in case you want. You can cook Williamsburg rum balls Paula Deen using 9 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Williamsburg rum balls Paula Deen

1. You need 1/2 cup of rum.
2. You need 1/2 cup of raisins.
3. It's 4 cup of fresh chocolate cake crumbs.
4. It's 1/2 cup of apricot marmalade.
5. Prepare 16 oz of can chocolate ftosting.
6. It's 4 oz of square semisweet chocolate melted.
7. You need 3 oz of square bittersweet chocolate melted.
8. You need 2 of 12 oz. packages semisweet chocolate morsels.
9. Prepare 1/4 cup of all vegetable shortening.

Old Timey Rum Balls Old timey bourbon or rum balls have been a holiday favorite here in The Deep South for as long as I can remember, and this is the basic recipe, with a few coatings and add-in variations. The salt was a good addition because it added flavor to the balls. The corn syrup and butter made the batter less crumbly and easier to work with. They helped the confectioner's sugar and coconut adhere to the balls better and enhanced the flavor.

Williamsburg rum balls Paula Deen step by step

1. in small bowl, combine rum and raisins. Let stand for 30 minutes anf set aside.
2. In large bowl, combine cake crumbs and apricot marmalade.
3. beat crumbs and marmalade mixture at low speed with an electric mixer until combined.
4. add frosting, beating until combined.
5. beat in melted chocolate and rum mixture,,,,,,, cover and freeze for at least 4 hours or until firm.
6. line 2 baking sheets with parchment paper.
7. roll chocolate mixture into tablespoon sized balls.
8. place on prepared baking sheets,,,,,, freeze for at least 4 hours or until firm.
9. in medium bowl combine chocolate morsels and shortening.
10. microwave on high in 30 second intervals, stirring between each until chocolate is melted and smooth. usually two and a half minutes total.
11. dip rum balls in melted chocolate.
12. return to prepared baking sheets and chill until chocolate is firm.
13. NOTE....balls can be stored covered in refrigerator for up to 1 week or in freeze for up to 1 month.

To prevent sticking, move the balls with a spatula halfway through cooking. To make the dip, combine the mayonnaise and mustard. Place the balls on the baking sheet. To prevent sticking, move the balls with a spatula halfway through cooking. To make the dip, combine mustard and mayonnaise.