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Spring Rolls
Learn how to cook authentic Asian cuisine with our recipes from all of the major regions in Asia, including Korea, Japan and Malaysia.
Tropical Sugarplums
Prep Time: 20 minutes
Yield: Makes about 2 dozen candies
Ingredients:
1/2
cup white chocolate chips
1/4
cup light corn syrup
1/2
cup chopped dates
1/4
cup chopped maraschino cherries, well drained
1
teaspoon vanilla
1/4
teaspoon rum extract
1-1/4
cups crushed gingersnaps
Flaked coconut
Preparation:
1.
Combine white chocolate chips and corn syrup in large saucepan. Cook and stir over low heat until melted and smooth.
2.
Stir in dates, cherries, vanilla and rum extract until well blended. Add gingersnaps; stir until well blended. (Mixture will be stiff.)
3.
Shape mixture into 3/4-inch balls; roll in coconut. Place in miniature paper candy cups, if desired. Serve immediately or let stand overnight to allow flavors to blend.
Nutritional Information:
| Serving Size: 1 cookie | |
| Protein | 1 g |
| Fiber | <1 g |
| Carbohydrate | 12 g |
| Cholesterol | 1 mg |
| Total Fat | 2 g |
| Calories | 64 |
| Sodium | 42 mg |
Dietary Exchange:
| Starch | 1 |
This recipe appears in:
Island
