In article >, "FarmI" <ask@itshall be given> wrote:
>......it's surprisingly delicious.
>
>Licorice Allsorts Slice
>
>1 pkt Marie biscuits crushed
>1 Cup coconut
>250gms Licorice Allsorts
>125 gms butter
>1 Tblspn Golden Syrup
>half tin Condensed milk
>
>Cut Licorice Allsorts into 6 (in half then in three), Put crushed biscuits
>into a bowl along with the Licorice Allsorts and the coconut. Melt butter,
>golden syrup and the condensed milk in a saucepan until butter is melted.
>Add butter mix to crushed biscuit mix and mix well. Line a slice pan with
>paper, pour in mix and press down. Can be topped with chocolate icing, but
>why bother?

Okay, I'll bite! :-)

Do these things have to be served from the fridge, or do they hold up
at room temperature? Could they be moulded into smallish balls
(about the size of one of those large marbles) that will hold shape
and not get too messy at room temp?

[I'm looking for alternatives to conventional rum balls that don't
involve baking or whatever -- so other practical alternatives also
welcome!]

Addendum:

A few years ago I made some "rum balls" based on a packet (250 g) of
crumbled shortbread biscuits, butter, cocoa, adequate rum, and ???

Regretably, I can't remember the details and I seem to have lost the
secret instructions (along with my treasure maps etc. but the tour
de force was to make each ball by wrapping the mix around a glace
cherry. I think pieces of confectionary ginger would work too.




Cheers, Phred.

--
LID