Suhajda (Hungarian Rum Ball)

While I hardly ever use wine, or any kind of alcohol in my recipes, this is one of the special sweets that qualifies for breaking the rules. I got the recipe from my dear old-time Hungarian friend, Maria, who originated from the Vas District of Northwest Hungary. After my children had become teenagers, making Suhajda for Christmases and New Years was a demanded favor.

Ingredients

• 2 cups vanilla wafers, crushed
• 1 cup walnut, ground or finely chopped
• 2 tablespoons dark corn syrup
• ¼ cup rum
• 2 tablespoons cocoa
• 2 cups confectioners sugar

In a deep bowl mix the ingredients and half of the sugar by hand.

Pinch the mixture to shape into small and equal balls.

Pour the left-over sugar into a soup plate and roll the balls in it to coat them evenly.

Age in the refrigerator overnight.

The rum balls should be stored in tight-capped tin cans, or other lidded containers. They will be enjoyable for several days.

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