1 cn (14 oz.) sweetened
-condensed milk
1 c Unsweetened cocoa
1 tb Butter or margarine;
-(about)
3 1/2 oz (1/2 c) chocolate shot
-(sprinkles)
In a 2-to 3-quart pan over medium-low heat, stir milk,
cocoa, and 1 tablespoon butter until mixture starts to
bubble, then stir until mixture holds together as a
soft mass when pushed to side of pan, 3 to 5 minutes.
Remove from heat and let stand until cool enough to
touch. With lightly buttered hands, shape mixture into
1-inch balls and roll 4 or 5 at a time in shot to
coat. If desired, place each candy in a small paper or
foil bonbon cup. Serve at room temperature. If making
taffies ahead, chill airtight up to 1 week; freeze to
store longer. Makes about 34. Per piece: 71 cal (28%
from fat); 2.2 grams fat, 24 mg sodium and 6.3 mg
cholesterol.
