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Chocolate Coconut Balls
Recipe By : Stephane Corbe
Serving Size : 1 Preparation Time :0:00
Categories : Candies
Amount Measure Ingredient -- Preparation Method
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3 oz. HERSHEY'S Unsweetened Baking Chocolate (3-
1/4 cup butter
1/2 cup sweetened condensed milk (not evaporated m
3/4 cup granulated sugar
1/4 cup water
1 tablespoon light corn syrup
1 teaspoon vanilla extract
2 cups MOUNDS Sweetened Coconut Flakes
1 cup chopped nuts
Powdered sugar
1. In large heavy saucepan over very low heat, melt chocolate and
butter. Add sweetened condensed milk; stir to blend. Remove from heat.
2. In small saucepan, stir together granulated sugar, water and corn syrup.
Cook over medium heat, stirring constantly, until sugar is dissolved. Cook,
without stirring, until mixture reaches 250 F on candy thermometer or until
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.)
3. Remove from heat; stir into chocolate mixture. Add vanilla, coconut and
nuts; stir until well blended.
4. 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 5 dozen candies.
Note: For best results, do not double this recipe.
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