Homemade Raffaello Candies
If the candy mass for the Raffaello dessert turns out too runny, add a little dry milk, ground almonds, or just a little more coconut flakes.
- Butter
- condensed milk – 380 g
- vanilla sugar – 1 tsp.
- peeled almonds – 100 g
- coconut flakes – 250 g + 100 g for rolling the candies
- Prepare the candy ingredients. Cut the butter into small cubes, place in a bowl, and let it sit for 30 minutes until soft. If the condensed milk is in the refrigerator, take it out to let it warm to room temperature.
- Beat the butter with a mixer until light and fluffy. Gradually pour in the condensed milk, one tablespoon at a time. Continue beating at medium speed!
- Add vanilla sugar. Beat again with a mixer. Add coconut flakes and mix thoroughly. Refrigerate the candy mixture for 12 hours to set.
- Place the almonds in boiling water for 1–2 minutes. Then transfer to very cold water. Peel the almonds and bake in the oven at 140–150°C. The kernels should dry out but remain light in color.
- Form the hardened mixture into small balls. Place an almond kernel in the center of each. Form into balls and roll in coconut flakes. Refrigerate the candies until serving.
The classic Raffaello candies were invented in 1990 by Pietro Ferrero, founder of the Ferrero chocolate company. Their main distinguishing feature is their ability to withstand high temperatures, as the dessert consists of two wafer hemispheres that form a ball.
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