In her latest book (which I’ve put on my wishlist this year), the Butter Baked Goods owner shares a whole years worth of recipes to make those holiday, special events and other milestones even sweeter. Rosie shares favourite recipes for all the major holidays but also other special occasions as the arrival of a new baby or welcoming a new neighbour. Today she shares her recipe for Snowballs. Butter Celebrates – A Year Of Sweet Recipes To Share is available for purchase Chapters, Amazon, Random House | Photos by Janis Nicolay.
With the constant fear of global warming upon us and the concern for what that would mean to the future of snowball fights, I decided to create a confection that would be both delicious and useful in desperate times.
2 cups granulated sugar
1 cup heavy cream
1⁄4 cup plus 2 tablespoons butter
1 teaspoon pure vanilla
2 cups dark chocolate chips
2 cups unsweetened shredded coconut
MAKES: About 1 dozen (1-inch) balls
YOU WILL NEED: candy thermometer, 1 (9- x 9-inch) baking pan, buttered, 1 (11- x 17-inch) rimmed cookie sheet lined with parchment paper, small ice cream scoop
STORAGE: These balls will keep in an airtight container in the refrigerator for several weeks or in the freezer for up to 3 months.
1. In a medium pot over high heat, add the sugar and cream and bring to a boil.
2. Once the cream mixture has reached a boil, add o cup of the butter. Clip the candy thermometer to the side of the pot and turn down the heat so the mixture is at a low boil. Without stirring, maintain the boil until the candy thermometer reaches 240°F. Remove from the heat.
3. Gently stir in the vanilla and then carefully pour the cream mixture into the prepared baking pan. Set aside until it is loosely set and just warm to the touch, about 15 minutes.
4. Transfer the cream mixture to the bowl of a stand mixer fitted with a paddle attachment. Beat on high speed for 15 to 20 minutes, until light and fluffy. The cream mixture is very shiny and slippery when it first goes into the bowl and appears as though it will never get light and fluffy, but hang in there! In the last 5 minutes of the whip it transforms itself from a taffy-like confection to a light and fluffy nougat. Trust me!
5. Using a small ice cream scoop or two little spoons, roll the cream mixture into approximately twenty-four 1-inch balls of nougat and place them on the prepared cookie sheet. Place the sheet in the refrigerator while you are preparing the chocolate for coating.
6. In a double boiler over medium heat, or a small heatproof bowl placed over a pot of simmering water, melt the chocolate chips with the remaining 2 tablespoons butter over medium heat until smooth and shiny. Remove from the heat.
7. Place the coconut in a medium bowl.
8. Dip each ball of nougat into the melted chocolate. Using a fork, roll it around to coat the whole surface. Use the fork to gently lift the ball from the chocolate (I sit it on top of the tines to lift it out rather than spear it) and then lightly tap it on the side of the bowl to remove any excess chocolate. You may need to rewarm the chocolate if it starts to thicken up as it cools.
9. Drop the chocolate-covered balls one at a time into the coconut and roll them around until completely coated. Place the finished snowballs back on the cookie sheet. Once you have completed all of them, put the tray back in the refrigerator for 10 to 15 minutes to help the chocolate set up.
Candy making is not for the faint of heart. It can be a bit finicky, but if you watch your candy thermometer carefully and follow these added instructions, all should work out delicious in the end. Snowballs require you to bring the sugar syrup to a temperature of 240ºF, also known as “soft-ball stage.” That means that when you drop a bit of the boiled syrup into a glass of cool water, it will form a soft ball. When you lift the little ball from the water and place it on the palm of your hand, it will start to flatten after a few moments. For the best results, it is a good idea to use your candy thermometer and this cold water test.