Preparation:
Makes about 4 dozen candies
1. Melt baking chocolate with butter in top of double boiler over simmering water; add condensed milk and blend well.
2. Cook sugar, water and corn syrup in saucepan, stirring until sugar is dissolved; boil to firm-ball stage or until temperature registers 250 F. on candy thermometer.
3. Remove from heat and stir into chocolate mixture; blend in vanilla, coconut and nuts.
4. Chill until firm enough to handle; form mixture into 1-inch balls and roll in confectioners' suga |
