| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts, Candies, Chocolate |
34 |
Servings |
INGREDIENTS
| 1 |
cn |
(14 oz.) sweetened condensed milk |
| 1 |
c |
Unsweetened cocoa |
| 1 |
tb |
Butter or margarine; (about) |
| 3 1/2 |
oz |
(1/2 c) chocolate shot (sprinkles) |
INSTRUCTIONS
In a 2-to 3-quart pan over medium-low heat, stir milk, cocoa, and 1
tablespoon butter until mixture starts to bubble, then stir until mixture
holds together as a soft mass when pushed to side of pan, 3 to 5 minutes.
Remove from heat and let stand until cool enough to touch. With lightly
buttered hands, shape mixture into 1-inch balls and roll 4 or 5 at a time
in shot to coat. If desired, place each candy in a small paper or foil
bonbon cup. Serve at room temperature. If making taffies ahead, chill
airtight up to 1 week; freeze to store longer. Makes about 34. Per piece:
71 cal (28% from fat); 2.2 grams fat, 24 mg sodium and 6.3 mg cholesterol.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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