Twinkle Little Treats Recipe
Twinkle Little Treats Recipe
Reminiscent of the holiday season’s lights with their multi-colored nonpareils, these treats are also fun to serve any time of the year with some semisweet chocolate shavings on top.
Servings
45
Ingredients
- two 14-ounce cans sweetened condensed milk
- 4 tablespoon unsalted butter, preferably organic
- 2 tablespoon heavy cream, preferably organic
- 2 teaspoon light corn syrup
- 3 ounce semisweet chocolate, chopped
- 2 teaspoon unsweetened dutch-process cocoa powder, sifted
- 1 cup sprinkles or chocolate shavings
Directions
- In a medium-sized, heavy-bottomed saucepan, stir together the condensed milk, butter, heavy cream, and corn syrup and bring to a boil over medium heat. Next, add the chocolate and the cocoa powder. Whisk away any lumps of cocoa powder.
- Reduce heat to low and continue whisking constantly until it is the consistency of a dense fudgy batter, about 8-10 minutes. (Don't scrape the bottom of the pot too sincerely with the whisk. If the mixture is undercooked, the treats will be too soft; if overcooked, they will be too chewy.)
- After 8 minutes, swirl the pan once or twice. The mixture is ready when it slides as 1 piece, leaving a thick residue on the bottom. Slide the mixture into a bowl without scraping the bottom and let cool at room temperature.
- Cover the bowl with plastic wrap and chill in the refrigerator for at least 4 hours. Remove from the refrigerator and, using a melon baller or small cookie scoop, measure out 1 generous teaspoon and roll each into a little ball about ¾-inch in diameter between your palms.
- Place the sprinkles in a bowl. Roll the ball through the sprinkles, making sure they cover the entire surface. Store in an airtight plastic container for 2 days or up to 1 month in the refrigerator.