Marshmallow Balls

This is a recipe from my after school class, "Top Baker".  It's a very easy recipe, so is a good one to start a course with as it gives students the chance to use a range of equipment and make something foolproof and delicious.

The marshmallows are hidden in the middle of each biscuity truffle and are a little surprise when you bite into them.

To lower the cost of the recipe, use the cheapest, plain biscuits you can find.  I used Homebrand "Round Tea" biscuits at $1.44 a packet and they tasted really nice.  You will use one packet per recipe.

If you can think of a better name for this recipe than "Marshmallow Balls", let me know.  There were more than a few sniggers in the class when I told them not to make their balls too big!

Marshmallow Balls

Ingredients

100 g butter
2 T cocoa
½ c brown sugar
½ can sweetened condensed milk (1/2 c plus 2 T)
1 t vanilla essence
2 c plain sweet biscuit crumbs
10 – 12 marshmallows cut in half
¼ c desiccated coconut


1. Collect all of your equipment and ingredients before you start mixing and cooking.


2. Place the butter, cocoa, brown sugar and condensed milk in a medium saucepan. Heat over a low heat, stirring constantly with a wooden spoon, until the butter and sugar are just melted and the mixture is smooth.


3. Stir in the vanilla essence and biscuit crumbs and mix thoroughly with a wooden spoon.


4. Leave the mixture until it is cool enough to shape.


5. With wet hands, shape some of the mixture around each piece of marshmallow, forming a ball.


6. Roll the balls in coconut.


7. Place on a tray lined with baking paper and refrigerate until firm.


8. Store in a covered container in the fridge, if they last that long