Toasted coconut and nuts give these chocolate
candy confections exceptional flavor.
Chocolate Coconut
Balls
- 3 (1-ounce) squares unsweetened baking
chocolate
1/4 cup 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 flaked coconut, toasted*
1 cup chopped nuts, toasted**
- Powdered sugar for rolling
- In large heavy saucepan, melt chocolate
and butter over very low heat. Add sweetened condensed milk;
stir to blend. Remove from heat; set aside.
- In small saucepan, combine granulated
sugar, water and corn syrup and cook over medium heat, stirring
constantly, until sugar is dissolved. Cook, without stirring,
until mixture reaches 250°F (120°C) 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. Remove from heat and stir into chocolate mixture.
Stir in vanilla, coconut and nuts, mixing well.
- 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.
Makes about 4 dozen candies.
*To Toast Coconut: Spread out on a baking
sheet. Bake in a 350°F
(175°C) oven, for 5 to 7 minutes
or until golden. Stir often to ensure even browning and watch
closely to prevent burning.
**To toast nuts, place
in a shallow baking pan. Bake at 350°F (175°C) for 10 to 15
minutes or until nuts are lightly browned, stirring occasionally.
Cool.
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