Honeyed Brandy Rum Truffles

Rum Truffle Mixture

• 16 oz packages vanilla wafers — 7–8 oz each, finely crushed
• ¼ cup brandy
• ¼ cup dark rum
• ½ cup honey
• 1 cup walnuts (optional) — finely ground, optional
• Powdered sugar — for rolling

1. Crush the Vanilla Wafers: Crush vanilla wafers into very fine crumbs using a food processor or rolling pin. The finer the crumbs, the smoother the truffles become.16 oz vanilla wafers
2. Mix the Dough: In a large bowl combine crushed wafers, honey, brandy, rum, and ground walnuts if using. Stir thoroughly until evenly combined and moist enough to hold together when pressed.½ cup honey, ¼ cup brandy, ¼ cup rum, 1 cup walnuts
3. Adjust the Texture: If the mixture feels too dry, add a teaspoon of honey or rum. If too sticky, add a few extra wafer crumbs.
4. Roll the Truffles: Form mixture into 1-inch balls using your hands or a cookie scoop. Roll each truffle generously in powdered sugar.powdered sugar
5. Chill: Arrange truffles on a parchment-lined tray and refrigerate 1–2 hours until firm.
6. Serve or Store: Store chilled in an airtight container or decorative tin.