Yield: 60 Candies
|3 ounces||HERSHEY'S Baking Chocolate (unsweetened)|
|½ cup||Sweetened condensed milk (not evaporated milk)|
|¾ cup||Granulated sugar|
|1 tablespoon||Light corn syrup|
|1 teaspoon||Vanilla extract|
|2 cups||MOUNDS Sweetened Coconut Flakes|
|1 cup||Chopped nuts|
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
Note: For best results, do not double this recipe.
Copyright 1995 Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format courtesy of Karen Mintzias.