Ive used the same Rum Ball recipe for many years , this year I made rum balls using two different recipes.
This is the winning recipe out of the two that I made.
Original recipe below.
8 Weet-Bix crushed
1/2 cups desiccated coconut
2 tbs cocoa (Coco Powder)
1 cup sultanas
1 400g can condensed milk
1 tbs rum
1/2 cups extra coconut
Dry ingredients except extra coconut into a bowl and mix then add rum and milk, mix well then take small amounts and roll into a ball then roll in the extra coconut.
SBB's Notes Modified Recipe.
I modified this recipe a little as it seemed lacking in the Rum department and it turned out really well I think.
Crush the wheat-bix as fine as you can by hand, add all the other dry ingredients , then add 6-7 table spoons of home made rum.
Now add the condensed milk slowly as you mix the other ingredients together......you need to stop short of using the whole tin as the mix will become to runny due to adding all the extra rum. If the mix seems too wet add a couple more Weetbix, if to dry add a little more condensed milk.
Your looking for a firm moist sort of mix that can be easily rolled into balls .
A heaped tea spoon full of mix for each ball is about the right size, once you have the ball rolled drop it into a bowl containing more desiccated coconut and coat them in the coconut.
Keep you hands wet while rolling the balls by dipping them in water from time to time.
Once you have made them keep them in the fridge ...they will keep well for a couple of months if you don't eat them all first
This recipe makes about 36 balls..I intend making a couple more batches tomorrow to give to friends .
My fav chissy treat sbb 
I’m going to have to try this recipe. Thanks!
