60 mL (1/4 cup) white rum
30 mL (2 Tbsp.) cocoa
375 mL (1 1/2 cups) Icing sugar
30 mL (2 Tbsp.) light corn syrup
625 mL (2 1/2 cups) crushed vanilla wafers
250 mL (1 cup) chopped pecans or walnuts
Sift cocoa and 250 mL (1 cup) sugar together. Combine rum and corn syrup, then stir in with cocoa and sugar mixture. Add vanilla wafer crumbs and nuts. Mix thoroughly.
Roll mixture into small balls and cover in remaining sugar.
Submitted by Fran Derry, Summerside.