Directions: |
Directions:n a large saucepan, combine the sugar, butter and milk. This mixture will foam up while boiling so a larger pot is recommended.)
Boil together gently over medium heat for 5-6 minutes or until mixture reaches about 225 -230ºF on a candy thermometer. (The 5 to 6 minutes cooking time is usually quite accurate for me but don't start timing it until the mixture is fully at a rolling boil and don't stir the mixture while it boils.) For the record, my latest batch took exactly 6 minutes at a rolling boil and it was perfect.
Mix together the oats, 1 cup coconut and cocoa.
Add the boiled mixture to the dry ingredients until well combined and chill well in the fridge, until mixture is able to be shaped into 1 1/2 inch balls. The mixture will be quite soft and sloppy while it is still hot. It will not firm up until it is very well chilled.
In updating this recipe I prepared a batch and let it cool down to almost room temperature before covering the bowl and refrigerating overnight. The next day, as can be seen in one of the photos above, the mixture was very easy to scoop and roll into balls.
Roll the balls in additional coconut.
Makes about 4 dozen. These should ALWAYS be stored in the fridge to maintain the soft yet slightly chewy texture. They tend to be too soft at room temperature.
These freeze very well (my kids eat them frozen all the time, just like my siblings and I did as kids)
The 2 hour total time for preparation is an estimate and includes chilling time before the snowballs are rolled in the coconut. It is not recommended to double this recipe, as the boiling time will not be long enough. You can use a candy thermometer though when doubling the recipe. |
This recipe for The Perfect Newfoundland Snowballs Recipe is from