Snowball Sweets
I made these for the first time last year. Things were a bit tight money wise so I decided to make sweets. Everyone loved them and I have an order for this year. Quick and easy.
I made these for the first time last year. Things were a bit tight money wise so I decided to make sweets. Everyone loved them and I have an order for this year. Quick and easy.
- Carbohydrate 55.8655 g
- Cholesterol 5.95 mg
- Fat 17.0826666666667 g
- Fiber 2.89166655987501 g
- Protein 3.09 g
- Saturated Fat 12.9957333333333 g
- Serving Size 1 1 Serving (87g)
- Sodium 130.25 mg
- Sugar 52.973833440125 g
- Trans Fat 0.731283333333334 g
- Calories 377 calories
Step-by-step
- Gently melt chocolate in a bowl over a simmering pan
- Drop a few marshmallows at a time into the chocolate once melted and cover (be quick with this or the marshmallows may melt)
- Once covered in chocolate, roll around on a plate of the desiccated coconut until completely covered.
- Put on grease proof paper to dry
- Once dry, put into portions in pretty bags (if they get that far!!)
Unlike traditional baked confections requiring exact flour ratios and chemical leaveners, these no-bake sweets rely entirely on assembly technique and thermal control. Standard compound white chocolate works best because it contains vegetable oils rather than cocoa butter, which means it melts smoothly at approximately 45 degrees Celsius without requiring the temperamental process of seeding and cooling. Pure confectioner's chocolate containing only cocoa butter will seize immediately upon contact with any residual moisture from the marshmallows and requires the addition of one teaspoon of neutral oil per block to maintain fluidity. Working speed dictates final texture since marshmallows exposed to hot chocolate for longer than five seconds will soften and dissolve into the bowl. Drop three pieces at a time into the melted coating using a fork, lift them immediately, and transfer them directly to a bed of sweetened desiccated coconut. Roll the coated pieces quickly to ensure complete adherence before the chocolate skin solidifies. Place the finished pieces on parchment paper and allow them to set at room temperature for 20 minutes. Stored in an airtight container with parchment separating the layers, these confections keep for up to five days without losing their crisp exterior shell or chewy center.
