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CHOCOLATE COCONUT BALLS




Source of Recipe


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3 bars (1 oz each) HERSHEY'S Unsweetened Baking Chocolate
1/4 cup (1/2 stick) butter
1/2 cup Sweetened condensed milk (not evaporated milk)
3/4 cup Granulated sugar
1/4 cup Water
1 tbsp Light corn syrup
1 tsp Vanilla extract
2 cups MOUNDS Sweetened Coconut Flakes
1 cup Chopped nuts
Powdered sugar

Procedures:
1 Melt chocolate and butter in large heavy saucepan over very low heat. Add sweetened condensed milk; stir to blend. Remove from heat.
2 Combine granulated sugar, water and corn syrup in small saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved. Cook, without stirring, until mixture reaches 250°F on candy thermometer or until a small amount of 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.) Remove from heat; stir into chocolate mixture. Add vanilla, coconut and nuts; stir until well blended.
3 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 4 dozen candies.
4 Note: For best results, do not double this recipe.