---------- Recipe via Meal-Master (tm) v8.04
  Categories: Candies
       Yield: 60 Candies
       3 oz HERSHEY'S Baking Chocolate
     1/4 c  Butter
     1/2 c  Sweetened condensed milk
            -(not evaporated milk)
     3/4 c  Granulated sugar
     1/4 c  Water
       1 tb Light corn syrup
       1 ts Vanilla extract
       2 c  MOUNDS Sweetened Coconut
       1 c  Chopped nuts
            Powdered sugar
   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
   5 dozen candies.
   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.