Rum balls

My sister invented this recipe and they are the yummiest rum balls I’ve ever tasted. I highly recommend these for your next Christmas celebration – they’re sure to be a hit with your guests!

Rum balls

Ingredients:

  • 1 pack Milk Arrowroot biscuits, finely crushed
  • 2 tabs cocoa
  • 1 cup sultanas
  • ½ cup desiccated coconut
  • Extra desiccated coconut, to decorate
  • 1 tin condensed milk
  • ¼ cup Bundaberg rum

Method:

  1. Soak fruit in rum until liquid is absorbed.
  2. Mix cocoa, desiccated coconut, sultanas and crushed Arrowroot biscuits until well combined.
  3. Add condensed milk and, if necessary, more rum to taste. Refrigerate until firm.
  4. Roll mixture into small balls, then toss them in extra desiccated coconut.
  5. Refrigerate the rum balls until ready to serve.

Rum balls

Rum and raisin fudge

Makes approx. 30 squares
Ingredients:
  • 1 cup raisins
  • 2 tbsps rum
  • 395g can sweetened condensed milk
  • 125g butter, chopped
  • 1 cup brown sugar
  • 2 tbsps golden syrup
  • 150g milk chocolate melts
Method:
  1. Lightly grease a 20cm square cake pan. Line base and sides with baking paper.
  2. Place raisins and rum in a small bowl. Set aside for 10 minutes.
  3. In a medium saucepan, combine condensed milk, butter, brown sugar and golden syrup. Stir over a low heat until combined. Bring to the boil on high; then reduce heat to low and simmer for 8-10 minutes, stirring constantly.
  4. Stir chocolate melts and raisin mixture through, until combined and smooth.
  5. Spoon mixture into prepared pan. Cool at room temperature for 5-6 hours, until firm. Cut into squares to serve.
Tip:  Fudge can be placed in the fridge after 3 hours for 15-20 minutes to firm up before slicing. Store in fridge.