---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Chocolate Coconut Balls
  Categories: Chocolate, Candies
       Yield: 1 servings
  
       3    Unsweetened baking chocolate
            ; (1 oz. each)
     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
            -flakes
       1 c  Chopped nuts
            Powdered sugar
  
   Recipe by: www.hersheys.com
   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.Jm
   Hershey’s is a registered trademark of Hershey Foods
   Corporation. Recipe may be reprinted courtesy of the
   Hershey Kitchens.
  
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