Recipe by Tamme
"These little balls of joy are perfect for any occasion."
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sweetened condensed milk
9 (1 ounce) squares
Here is a very helpful hint to everyone who seems to be having problems rolling the balls. My trick is to have a glass of very hot water sitting beside the mixture and also a small bowl of confectioners sugar. I dip a spoon into the hot water then scoop the mixture with the spoon and drop into the sugar. I then coat the ball with sugar and roll into the balls. No mess at all!!
I had trouble with the tooth pick dipping part. They kept falling apart, off the pick into the chocolate. I had to change technique to manage a shape & put an almond in the center of each ball (since the toothpick method was not working for me this time around) and coated one side at a time, allowing each side time to firm up. It took more time but was worth it. I made this for my mother, she loves coconut, wanted to surprise her. I brought a container filled. The next morning there were 2 left :) Up shot is, they tasted great, like the candy bar. I am making this for my mother again. I'll have to work on technique, read up on tips and practice, practice, practice. Thanks for the recipe.
This is the recipe that my mom got from her greatgrandma, that we made throughout my childhood and that I use each year at Christmas time with my family. The only difference is that we don't measure anything. We use an entire 1 lb bag of powdered sugar, a regular size bag of coconut and a regular size can of sweetend condensed milk.
As for tips:
1. place the dough in the fridge or freezer before you roll them to make it easier.
2. If you use a cookie sheet covered in wax paper you can roll the balls then store in the freezer so that they don't soften while you are dipping small batches. Which can then be placed back in the freezer to harden.
3. make sure that the balls are fairly small in size or once you add the chocolate to the outside they will get too big, try a few different sizes to find what works best for you before you roll out all the dough.
4. the bon bons also freeze well, you can leave batches in the freezer and pull a few out (or eat them frozen - yum) when you want a little treat or have company coming over.
Good luck! You won't regret making these!
To all those having trouble keeping the balls on the toothpicks, try putting them in the freezer for an hour instead of the fridge. They will get firmer and hold on to the toothpicks better. This recipe is just like my favorite candy bar.
The "dough" is very sticky. The trick is...pat your hand in confectioners sugar every now and then to keep the dough from sticking to your hands. Works like a charm!
Definitely put dough in freezer for an hour or so, and it helps to freeze the little dough balls on a cookie sheet lined with waxed paper before dipping them in chocolate. I like dipping mine in the melted candy wafers you use for candy making, and I prefer to use white instead of chocolate. It also helps to place the dough balls on a fork and dip into the white chocolate, sliding the fork against the side of the bowl to get the excess off and place on waxed paper. Depending on the holiday, I'll sprinkle little candy decos on them before the chocolate firms up to make them prettier. Like Valentine sprinkles, or Christmas ones. Just a few suggestions.
Ive been making these for years , but misplaced my recipe a couple years ago , so I was glad to find this one . I separate my filling into small portions , freeze at least an hour , then work with one portion @ a time . I like to form little log shapes with mine . I thought there was no way to improve on these until the year I tried butterscotch instead of chocolate chips ...wonderful !
These taste wonderful! They are very sweet so make them smaller. It wouldn't roll into balls so I added more powdered sugar to thicken and put it in the fridge for 1/2 hour and then rolled into balls and refridgerated again until ready to dip! I adorned the top of each one with whole almonds.
* Percent Daily Values are based on a 2,000 calorie diet.
Coconut Bon Bons
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 55
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