Rum Balls
2 squares BAKERS semi-sweet chocolate
1/4 cup corn syrup
1/4 cup icing sugar
1/3 cup dark rum
2 cups finely crushed vanilla wafers
1 cup finely chopped pecans
Slightly beaten egg white, Chocolate hail (sprinkles) or finely chopped pecans
Melt chocolate over hot water. Add corn syrup, sugar, rum, wafer crumbs and nuts; mix well. Chill until firm enough to handle. Shape into 1 inch balls. Dip in egg white and roll in chocolate hail (sprinkles) or chopped pecans. Store in airtight container in refrigerator at least one week to mature. Makes about 30 rum balls.