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!!
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:
- Place the dough in the fridge or freezer before you roll them to make it easier.
- If you use a cookie sheet covered in the 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.
- 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.
- The bonbons 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.
Definitely put the dough in the 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.
- 14 ounces (440g) sweetened condensed milk
- 1 stick (½ cup)butter
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