Orange Balls
I remember having these at Christmas as a kid in the 70s, but then they must have gone out of vogue. Gave them another try after remembering them last year. Delicious!
I remember having these at Christmas as a kid in the 70s, but then they must have gone out of vogue. Gave them another try after remembering them last year. Delicious!
- Carbohydrate 21.7346928412135 g
- Cholesterol 3.81289062663513 mg
- Fat 4.19763765689369 g
- Fiber 0.289541666761933 g
- Protein 0.648781302110255 g
- Saturated Fat 1.61262447539613 g
- Serving Size 1 1 Truffle (31g)
- Sodium 55.2555583393119 mg
- Sugar 21.4451511744516 g
- Trans Fat 0.234764902125518 g
- Calories 125 calories
Step-by-step
- Mix all ingredients together, thoroughly.
- Form into small balls.
- Do not refrigerate.
- Place in an air-tight container and keep at room temperature.
Swapping the frozen orange juice concentrate for fresh zest and juice alters the moisture balance significantly, requiring extra confectioners' sugar to maintain a shapeable dough. Utilizing a kitchen scale set to 25 grams per portion ensures uniformity when rolling the mixture into spheres. Crushing the vanilla wafers inside a heavy-duty zip-top bag with a rolling pin yields a finer, more consistent crumb than a food processor, which often leaves uneven chunks. Melted butter should be cooled to room temperature before incorporation to prevent the sugar from dissolving into a runny paste. Storing these confections at room temperature in an airtight container for up to five days preserves their tender bite, whereas refrigeration hardens the fats and creates an unappealingly dense texture. Freezing is not recommended for this particular formula due to the high moisture content of the fruit concentrate, which separates upon thawing and ruins the structural integrity of the wafer crumbs. Dietary adaptations remain straightforward; plant-based butter substitutes integrate seamlessly into the base without requiring adjustments to the dry components.
