Rum balls recipe—decadent, chocolatey, rum-soaked treats for the holidays ahead

Rum balls recipe: Many Calcuttans have grown up eating rum balls from Kathleen, Nahoum's, or Flury's, and many more. Rum balls were developed as a way for bakeries to use up leftover cakes and trimmings, but they are delicious—very often tastier than the cakes they were made from! They are the perfect gifts for holiday parties, as they are easy to make, easy to transport and easy to consume without making a mess—but most importantly they are very rich, very satisfying, and they have rum! Could it BE any better?

In this recipe we are starting with a readymade fruitcake, but if you have some leftovers from a fruitcake you made, put it in your rum balls! Use the recipe as a guide because depending on the cake you are using the quantities of rum or corn syrup may need to be adjusted. If it is too shaggy, add more cake. If it is dry, add some rum. We are keeping the frosting simple by dipping the balls in dark chocolate, but there are many possible variations. Hope you give these a try!
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