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.