Coconut Balls |
|
|---|---|
| 3 (1 oz) squares | Unsweetened Chocolate |
| 1/4 c | Butter |
| 1/2 c | Sweetened Condensed Milk |
| 3/4 c | Sugar |
| 1/4 c | Water |
| 1 T | Light Corn Syrup |
| 1 t | Vanilla |
| 2 c | Sweetened Coconut Flakes |
| 1 c | Nuts, finely chopped |
| Powdered Sugar, for dipping | |
Melt chocolate and butter in a medium sauce pan over low heat. When melted, add condensed milk. Remove from heat and set aside.
In another medium sauce pan over medium heat, stirring constantly cook sugar, water, and corn syrup until dissolved. Then cook without stirring until candy thermometer reaches 250 degrees. Remove from heat and stir into chocolate mixture. Stir in vanilla, coconut, and nuts.
Refrigerate approximately 30 minutes or until candy mixture is easy to handle. Shape into balls and roll in powdered sugar.
Store tightly covered for up to 1 week.