Mrs. Naven O. Couvillon contributed this candy recipe to the 1959 River Road Cookbook (Junior League, Baton Rouge, Louisiana). It's no-bake and super simple truffle candy and oh so yummy. It's a great recipe to make with children's help.
When children (and even teens) are helping in the kitchen, always use safety first as your motto!
Supervise carefully and pay attention to details. Remember - YOU are the responsible one.
Supervise carefully and pay attention to details. Remember - YOU are the responsible one.
For variety, roll the balls in chopped nuts, crushed peppermint, sprinkles, cookie crumbs, coconut, chocolate bits, plain cocoa, or plain powdered sugar.
Ingredients
1 cup Hershey’s cocoa powder (unsweetened)
3 cups powdered sugar
2 cups pecans or walnuts, chopped fine
1 cup condensed milk
2 teaspoons vanilla
2 tablespoons Hershey’s cocoa powder for coating
2 tbsp powdered sugar for coating
NOTE: See blue box on left for more coating ideas and ingredients!!
1 cup Hershey’s cocoa powder (unsweetened)
3 cups powdered sugar
2 cups pecans or walnuts, chopped fine
1 cup condensed milk
2 teaspoons vanilla
2 tablespoons Hershey’s cocoa powder for coating
2 tbsp powdered sugar for coating
NOTE: See blue box on left for more coating ideas and ingredients!!
Steps
- Stir together the cup of cocoa and powdered sugar.
- Pour in condensed milk and stir until blended.
- Add nuts and vanilla and stir until all is incorporated.
- Roll into small balls. Put the 2 tbsp cocoa and powdered sugar in a plate.
- Roll the balls in the cocoa/sugar mixture.
- Refrigerate for at least an hour. For storage, keep refrigerated.