Hershey's Chocolate Coconut Balls

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   1.

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   In large heavy saucepan over very low heat, melt chocolate and butter.

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   Add sweetened condensed milk; stir to blend.

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   Remove from heat.

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   2.

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   In small saucepan, stir together granulated sugar, water and corn syrup.

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   Cook over medium heat, stirring constantly, until sugar is dissolved.

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   Cook, without stirring, until mixture reaches 250F on candy thermometer or until syrup, when dropped into very cold water, forms a firm ball which does not flatten when removed from water.

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   (Bulb of candy thermometer should not rest on bottom of saucepan.)

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    3.

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    Remove from heat; stir into chocolate mixture.

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    Add vanilla, coconut and nuts; stir until well blended.

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    4.

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    Refrigerate about 30 minutes or until firm enough to handle.

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    Shape into 1-inch balls; roll in powdered sugar.

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    Store tightly covered in cool, dry place.

* Per serving · 4 servings · Values may vary.

No additional tips available.