Newfoundland Snowballs Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 cups rolled oats
2 cups unsweetened coconut
¾ cup cocoa (sifted)
Pinch of salt
1¼ cups milk
1 tsp vanilla
2½ cups sugar
¾ cup butter (cut in sm cubes)
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Directions: |
Directions:In a lg bowl, combine roll-oats, 1 cup coconut, cocoa 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 and coat by rolling in remaining coconut. Store in refrigerator or freezer. |
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Personal
Notes: |
Personal
Notes: 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
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