|
Gingerbread
|
|
|
|
|
Chocolate Coconut Balls
3 bars (1 oz. each) Unsweetened Baking Chocolate
1/4 cup (1/2 stick) butter
1/2 cup sweetened condensed milk (not evaporated milk)
3/4 cup granulated sugar
1/4 cup water
1 tablespoon light corn syrup
1 teaspoon vanilla extract
2 cups Sweetened Coconut Flakes
1 cup chopped nuts
Powdered sugar
Melt chocolate and butter in large heavy saucepan over very low heat. Add sweetened condensed milk; stir to blend. Remove from heat.
Combine granulated sugar, water and corn syrup in small saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved. Cook, without stirring, until mixture reaches 250°F on candy thermometer or until a small amount of syrup, when dropped into very cold water, forms a firm ball which does not flatten when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.) Remove from heat; stir into chocolate mixture. Add vanilla, coconut and nuts; stir until well blended.
Refrigerate about 30 minutes or until firm enough to handle. Shape into 1-inch balls; roll in powdered sugar. Store tightly covered in cool, dry place. About 4 dozen candies.
Note: For best results, do not double this recipe.
 Always Kiss The Cook
|
