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Wednesday, December 22, 2010

Yummy Recipe: Chocolate Coated Coconut - Pecan Balls


2 boxes (2 lbs) confectioner's sugar
1 can Eagle Brand sweetened condensed milk
1 stick (1/2 cup) butter
14 oz sweetened flaked coconut
pinch of salt
1 cup chopped pecans (or more)
2 - 16 oz. pkgs chocolate chips (I used semi-sweet)
1 block paraffin (1/4 lb.) Found in the canning section of a grocery store
Toothpicks

Melt butter slowly; add condensed milk. Stir in powered sugar and salt. Add coconut and pecans. Chill for about 15 mins til it can be easily handled.

Roll into balls about the size of a walnut. Insert toothpick in each and place in refrigerator until firm. When the balls are cold, the choc. will stay on better and not drip too much. Putting the toothpick in the balls before they are chilled will keep them from falling off into the chocolate later when they are dipped.

Melt chocolate and parafin together in top of a double broiler. I would not do this in the microwave because the chocolate can burn and get too thick. It's much safer to do this in a double broiler so the choc won't be ruined. Remove choc. from heat and dip each candy in chocolate. Remove quickly from choc. and place on wax paper. You will probably have to put the double broiler back on the burner at some point, cause putting the cold balls in the choc. tends to harden it as you work, so don't pour the water out of the bottom pan just yet.

Take only a small number of balls from the refrigerator at a time to prevent softening.
These will remind you of Mounds or Almond Joy candy bars!

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