Chocolate coconut balls

 
                          Chocolate Coconut Balls
 
 Recipe By     : Stephane Corbe 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Candies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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