On Dec 8, 4:59 am, (Phred) wrote:
> In article >, "FarmI" <ask@itshall be given> wrote:
>
>
>
>
>
> >......it's surprisingly delicious.
>
> >Licorice Allsorts Slice
>
> >1 pkt Marie biscuits crushed
> >1 Cup coconut
> >250gms Licorice Allsorts
> >125 gms butter
> >1 Tblspn Golden Syrup
> >half tin Condensed milk
>
> >Cut Licorice Allsorts into 6 (in half then in three), Put crushed biscuits
> >into a bowl along with the Licorice Allsorts and the coconut. Melt butter,
> >golden syrup and the condensed milk in a saucepan until butter is melted.
> >Add butter mix to crushed biscuit mix and mix well. Line a slice pan with
> >paper, pour in mix and press down. Can be topped with chocolate icing, but
> >why bother?
>
> Okay, I'll bite! :-)
>
> Do these things have to be served from the fridge, or do they hold up
> at room temperature? Could they be moulded into smallish balls
> (about the size of one of those large marbles) that will hold shape
> and not get too messy at room temp?
>
> [I'm looking for alternatives to conventional rum balls that don't
> involve baking or whatever -- so other practical alternatives also
> welcome!]
>
> Addendum:
>
> A few years ago I made some "rum balls" based on a packet (250 g) of
> crumbled shortbread biscuits, butter, cocoa, adequate rum, and ???
>
> Regretably, I can't remember the details and I seem to have lost the
> secret instructions (along with my treasure maps etc. but the tour
> de force was to make each ball by wrapping the mix around a glace
> cherry. I think pieces of confectionary ginger would work too.
>
> Cheers, Phred.
>
> --
> - Hide quoted text -
>
> - Show quoted text -

Here's the recipe I use. It gets raves. I usually refrigerate the
dough for half an hour before rolling into balls, otherwise it gets
really messy.

These dense, moist treat are irresistible. Wrapped in a pretty box,
they make a great gift, too.

1 cup semisweet chocolate chips (about 6 ounces)
1 cup sugar
3 tablespoons light corn syrup
1/2 cup dark rum
2 1/2 cups finely crushed vanilla wafer cookies (about 10 ounces)
1 cup finely chopped walnuts

Stir chocolate in top of double boiler set over simmering water until
melted and smooth. Remove from over water. Whisk in 1/2 cup sugar and
corn syrup, then the rum. Mix vanilla wafers and walnuts in medium
bowl to blend; add chocolate mixture and stir to blend well.

Place remaining 1/2 cup sugar in shallow bowl. For each rum ball, roll
1 scant tablespoon chocolate mixture into generous 1-inch ball. Roll
balls in sugar to coat evenly. Cover and refrigerate at least
overnight and up to 5 days.

Note: Out of the fridge and in a cookie tin, they last at least a
week, 10 days.

Anita