Cocoa Rum Balls

Recipe courtesy of the Hershey Kitchens.

3 1/4 cups vanilla wafer crumbs
1 1/2 cups chopped nuts
3/4 cup powdered sugar
1/4 cup Hershey baking cocoa
1/2 cup light rum *
3 tablespoons light corn syrup
Powdered sugar

In large bowl, combine crumbs, nuts, 3/4 cup powdered sugar and cocoa. Add rum and corn syrup; blend well. Shape into 1-inch balls; roll in powdered sugar. Store in airtight container 2 to 3 days to develop flavor. Reroll in powdered sugar before serving.

Makes about 4 dozen balls.

* 1/2 cup orange juice plus 1 teaspoon freshly grated orange peel can be substituted for rum.