These yummy truffles are perfect to take to summer dinner parties and picnics. It's a good recipe to have up your sleeve at this time of year! They can be halved for presentation or to serve smaller children, but I think it's fun to keep them whole and guess whether you'll find a pink or white center each time.
You will need a packet of marshmallows to wrap (Homebrand works well as they are firm).
To make the biscuit surround, mix together:
200g butter melted with
1 tin condensed milk and
1 cup brown sugar until dissolved and caramely, do not boil.
2 1/2 packs of finely crushed vanilla wine biscuits (I prefer Griffins Superwines)
2 teaspoons sifted cocoa
2 teaspoons vanilla extract
With wet hands take a chunk of mixture and flatten it in your palm. Sit a marshmallow in the centre and wrap the mixture around to form a ball. Roll in coconut while still wet. The water on your hands will also keep the mixture from sticking.
Chill before serving or pop them in the freezer until ready to enjoy. Great for impromptu barbecues and days out. They will last for months in the freezer - that is if you don't snack on them in the meantime!
Makes approximately 35.
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