This version of old-school rum balls amps up the flavor with a few clever ingredient swaps, like graham crackers instead of traditional wafer cookies, honey to replace corn syrup, and warm spiced rum for white rum. A pinch of cinnamon brings out the rum’s spices, while a toss in coarse sugar adds sparkle and crunch. Just think of them as a cross between cake balls and fudge: chewy, slightly soft, and definitely boozy.
For a vegan version, feel free to swap out the honey for maple syrup—just make sure the graham crackers you use are also honey-free. I like to make these a day before serving to let the rum flavor intensify and the texture to become extra fudgy.
