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Category: Candy
Prep Time: Cook Time: Total Time:
Filling:
Combine in a large mixing bowl:
1 cube unsalted butter, melted
1 can sweetened condensed milk
2 (8 oz) cans angel flake coconut
1-1/2 lbs confectioners sugar, sifted
4 cups walnuts or pecans, chopped fine
1 tsp vanilla
Combine filling ingredients in the order listed; mix well; cover and refrigerate overnight. When filling is chilled, roll into balls about the size of small walnuts. Place centers on baking sheets that have been covered with waxed paper. Cover centers with plastic wrap; return to refrigerator.
Chocolate coating:
Melt in top of double boiler:
1-12 oz package semi-sweet chocolate chips
1/4 pound paraffin
Paper candy cups
Remove centers from the refrigerator and place a toothpick in each ball. Dip them, one or two at a time, into the melted chocolate mixture. Place chocolates back onto the waxed-paper baking sheet as each are dipped. Return full sheets of chocolates, with the toothpicks, to the refrigerator. In the meantime, keep chocolate mixture warm.
When chocolates are completely cool (20-30 minutes), gently remove each toothpick. Take a small spoon full of warm chocolate and drizzle it over each chocolate to cover the toothpick hole. Allow to set-up. Place each chocolate in a candy paper; store in a tightly sealed container between layers of waxed paper. Keep in a cool location, but do not refrigerate.
NOTE: These freeze nicely.
CHRISTMAS CHOCOLATES
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Category: Candy
Prep Time: Cook Time: Total Time:
Filling:
Combine in a large mixing bowl:
1 cube unsalted butter, melted
1 can sweetened condensed milk
2 (8 oz) cans angel flake coconut
1-1/2 lbs confectioners sugar, sifted
4 cups walnuts or pecans, chopped fine
1 tsp vanilla
Combine filling ingredients in the order listed; mix well; cover and refrigerate overnight. When filling is chilled, roll into balls about the size of small walnuts. Place centers on baking sheets that have been covered with waxed paper. Cover centers with plastic wrap; return to refrigerator.
Chocolate coating:
Melt in top of double boiler:
1-12 oz package semi-sweet chocolate chips
1/4 pound paraffin
Paper candy cups
Remove centers from the refrigerator and place a toothpick in each ball. Dip them, one or two at a time, into the melted chocolate mixture. Place chocolates back onto the waxed-paper baking sheet as each are dipped. Return full sheets of chocolates, with the toothpicks, to the refrigerator. In the meantime, keep chocolate mixture warm.
When chocolates are completely cool (20-30 minutes), gently remove each toothpick. Take a small spoon full of warm chocolate and drizzle it over each chocolate to cover the toothpick hole. Allow to set-up. Place each chocolate in a candy paper; store in a tightly sealed container between layers of waxed paper. Keep in a cool location, but do not refrigerate.
NOTE: These freeze nicely.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.