Cherry Blossom Snowballs
- 3 cups rolled oats
- 2 cup unsweetened coconut, divided
- ¾ cup cocoa, sifted
- ½ cup chopped walnuts
- Pinch of salt
- 1¼ cups evaporated milk
- 1 tsp vanilla
- 2½ cups sugar
- ¾ cup butter or margarine
- 34 maraschino cherries
In a lg bowl, combine roll-oats, 1 cup coconut, cocoa, walnuts and salt – mix well and set aside.
In a lg saucepan, low-med heat, combine milk, vanilla, sugar and butter. Stir until all ingredients are totally dissolved. Increase to med-high heat (at this time do not stir mixture) and bring to a hard boil . Continue cooking for 10 minutes or until temperature reaches 235° – 240ºF on a candy thermometer or at the soft-ball stage.
Remove from heat and let mixture settle (approx 1 minute). Carefully add mixture to dry ingredients and mix thoroughly. Place mixture in refrigerator until cool enough to handle. Shape into round balls, press a hole in center with finger, place cherry in each and close. Coat by rolling in remaining coconut. Store in refrigerator or freezer.
- Measurements of dry and liquid ingredients must be precise according to recipe
- Divide the coconut; 1 cup for recipe, the other for rolling. If all coconut is added at once, the product will become hard as a rock and cannot be corrected
- Once liquid commences boiling, do not stir. If you continue stirring, the consistency after the liquid is added to dry mixture will be liquidy, and unable to correct after it cools
- Liquid must be brought up to a full boil, to the temperature of 230F (softball ball stage). This gives the proper consistency after it cools. If it is not brought up to that temperature, the end product will be gritty and unable to roll
- Ensure mixture is refrigerated (do not leave at room temperature) or it will not gel properly. The consistency will be too soft and unable to roll
Bald – a tool when the edge is “nicked” and does not cut well