What sort of rum?

**AnyDream** · December 22nd, 2013, 01:52 PM

What sort of rum should I get for rum balls?

Normally we don't drink rum, so we pretty much have only had rum balls when DH's parents are here. But DH loves them so much I thought I would have a go at making them this year.

Or if I don't use rum (or rum essence) what other spirits work in rum balls)?

**Chocaholic** · December 22nd, 2013, 02:17 PM

My favourite is Bundaberg. There are a few varieties and they are all awesome.

**Beach Mama** · December 22nd, 2013, 02:22 PM

I've always used any dark rum I can find in a small bottle for cooking, as opposed to a Bacardi/white one. I usually just get a small bottle of whatever is cheapest for rum balls.

**LimeSlice** · December 22nd, 2013, 02:36 PM

White for drinking, dark for cooking.

If you are only using it for rum balls, I would get a very small bottle and choose a better quality rum.

You could potentially use Frangelico or Kahlua in rum balls, brandy also.

**Ladylove** · December 22nd, 2013, 03:39 PM

I bought dark rum 'flavoured' essence (i.e. No alcohol) for my tropical fruit trifle on account of me being pregnant and wanting to eat lots of trifle

I think dark rum flavours would work best with rum balls.

**Trillian** · December 22nd, 2013, 04:06 PM

I've always used a dark rum. Bundy packs a punch right up, but there was this other locally made brand that I brought a while back and used it to make rum balls for DD2's teacher - well I didn't think it really hit the spot even after 4 tablespoons, but OMG, all it needed was to rest and they packed a hell of a punch later on! Bundy is your best bet because rum balls just aren't the same without real rum in them.

**AnyDream** · December 22nd, 2013, 04:45 PM

Thanks everyone!!

**peanutter** · December 22nd, 2013, 05:04 PM

Why is the rum gone?

**AnyDream** · December 23rd, 2013, 08:42 PM

Everyone relax! Rum is in da house!!!

**AnyDream** · January 7th, 2014, 10:07 PM

Note to the ghost of christmas cooking future: just use rum. Don't bother with the essence.

**peanutter** · January 9th, 2014, 06:09 PM

Ditto for vanilla.

**Trillian** · January 9th, 2014, 06:47 PM

Note to the ghost of christmas cooking future: just use rum. Don't bother with the essence.

Ditto for vanilla.

Yep and Yep. I don't even know why they make 'essence' of these two things because they just don't compare to the real deal.

**AnyDream** · January 10th, 2014, 10:21 AM

We made a split batch & half were real rum (my recipe was 1/4 of a cup - none of this "tablespoons" business

) and half were essence. I did this because it was a chocolate-cake based recipe & I thought the kids might like them, hence the essence. But the kids didn't like them so I'll do a straight rum batch next year & maybe try the cherry ripe balls as well.