Cocoa Rum Balls

Combine wafer crumbs, nuts, powdered sugar and cocoa in a large bowl. Stir in rum and corn syrup and mix well.

Measure out about 1 TBS and shape into balls and roll in desired coating.

Store in airtight container 2 to 3 days to for flavors to marry. Re-roll in desired coating before serving.

You can add a little orange juice if the batter seems dry, but only add one teaspoon at a time. It is workable even when it feels dry.