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Rum Balls
Tis the season of rum balls!
I decided to give it a shot this year with Plantation OFTD and a random recipe I found online. As I was making them, the thought occurred to me that surely, there had to be some tried and true rum ball recipes on this forum from people who appreciate rum flavour. Most of the recipes online say you can substitute rum or just use a cheap white rum, some even suggested Malibu... But I'm looking for a rum ball that tastes like rum. Good rum!
So once again, I put it to you, kind rum enthusiasts: what's your favourite rum ball recipe? Or which rum would you choose? Mine are in the fridge for a few days to "develop flavour"... we shall see how they turn out.
On a side note, I had some rum balls at a Caribbean restaurant that were made with Appletons and they were delicious. This is what fueled the subject.
Cheers in advance and happy holidays!
Yohobro:
It has been decades since I went to a Christmas party that had rum balls. I wondered what they were and was told that I would get bombed if I ate any. I assumed that they used the cheapest rum, so as not to waste premium rum, which was not even available back then.
Choosing OFTD for yours sounds like perfection to me! Appleton would also work. I would also research which country where they originated and choose a rum based upon their rums, British style or Spanish style. Definitely not French.
Let me know how your OFTD rum balls turn out.
I also did some research to add to this post. Rum balls are predominantly found in Europe and English speaking countries. I did find one recipe that raved about the secret ingredient, Cruzan 9 Spice Rum. The author was from St Croix, so maybe it was a bit biased. I have that spiced rum rated as a 5 out of 10. However, you may want to try your favorite spiced rum. In my case, these would be Brinley Gold Shipwreck Spiced, Blackwell's Reserve, Foursquare Spiced, Bounty Spiced, or Chairman's Spiced. The last two contain the magic ingredient called bois bande (translated, it means erect wood!!!)
So the OFTD was definitely a good choice! It's a very rum foward rum ball, whereas many that I've had before only held a little rum flavour. It's a good place to start anyways. I think I might try again with some spiced rum to get the full Christmas effect. Overall though, not bad!
Well done, I thought it would be good with the OFTD. For Christmas effect I recommend Bristol Classic Black Spiced Rum.
These should be filled with Hampden high ester rum (I would use Demerara rum instead, El Dorado 12 or so):
https://shop.rewe.de/p/casali-rum-kokos-dragees-175g/2512418?region_id=565236
ED12 would be good, I agree. I'll have to keep an eye out for Bristol Classic, I've never heard of it. It's a fine line for me, I wouldn't want to put anything too expensive in rum balls or other culinary adventures. It has to be something I'm ok with mixing.
In most of the German speaking world (Germany and Austria), rum balls are usually made with rum aroma (sans alcohol). Alternatively, articial (alcoholic) "rum" like Strohrum or Inländer-Rum may be used.
I would like to know what rum balls would taste like with good rum. Could be great, could be a total waste. No idea.
For German-style rum balls, some sort of Jamaica-tasting rum would be in order. I guess Smith and Cross would work great.