Raffaello candies

The first time I made these candies at home was one evening when I didn’t feel like complicated desserts, but I wanted something sweet quickly. No oven is needed, just a bowl, ingredients that are usually found at home, and about 10 minutes of actual work. I got used to preparing a batch when I have guests or when I have leftover milk powder from other recipes because they are easy to make and don’t crumble when you pick them up by hand.

Quick Info

Total time: 2 hours and 20 minutes (including refrigeration)
Servings: about 35-40 candies
Difficulty: easy

Ingredients

300 g milk powder
200 g powdered sugar
200 g butter (at room temperature)
250 g coconut (for the mixture)
50 g coconut (for rolling)
Filling of choice: almonds, hazelnuts, walnuts, raisins, etc.

Preparation method

1. Place the softened butter in a large bowl. Add the powdered sugar and briefly mix with a wooden spoon, just enough to combine.
2. Gradually add the milk powder, mixing after each batch to avoid lumps. You can start with a spoon, but in the end, you will need to knead with your hands.
3. Add the 250 g of coconut and continue mixing until the mixture is homogeneous. You should obtain a dense dough that can be shaped.
4. Cover the bowl with plastic wrap and leave in the refrigerator for at least 2 hours. The dough will harden more and become easier to portion.
5. After the dough has cooled, take a heaping teaspoon of the mixture and form a small ball.
6. Insert an almond, hazelnut, or walnut in the center of each ball, then shape it a bit more between your palms.
7. Roll each candy in the coconut placed in a separate bowl.
8. Arrange the candies in a box or on a tray, ensuring they do not stick to each other. They can be served immediately or stored in the refrigerator.

Why I make the recipe often

These candies don’t require special equipment or baking, and the ingredients are accessible. They last a few days in the refrigerator without changing their taste or texture. I can easily customize them with various fillings or leave them simple. They are also suitable for lunchboxes, as gifts, or when I want something sweet without too much effort.

Tips and variations

Tips

If the dough seems too dry, you can add 1-2 tablespoons of milk (not more, so it doesn’t become too soft).
If you use very soft butter, the dough may seem too sticky at first, but it will firm up in the refrigerator.
Don’t skip the chilling time; the mixture needs to be firm to form balls.
For a more uniform shape, use a small ice cream scoop or weigh each ball.

Substitutions

Butter can be replaced with margarine if necessary, but the taste will be less creamy.
Milk powder is essential for the final texture; I do not recommend omitting it.
You can reduce the sugar to 150 g if you don’t want them to be very sweet.
For a vegan version, try vegetable butter and vegan milk powder, but the texture will be slightly different.

Variations

The candies can be filled with any nut or dried fruit you prefer. Almonds give the taste closest to classic Raffaello candies, but with Romanian nuts or hazelnuts, they turn out just as good.
You can add a little vanilla or rum essence for flavor.
Part of the coconut for rolling can be mixed with a bit of cocoa for a different look.
If you want them to be even crunchier, add some crushed wafer crumbs in the center along with the almond.

Serving ideas

They look great on a platter for holidays, placed in candy wrappers.
They can be put in decorative boxes for gifts, especially for Christmas or Easter.
You can use them as a decoration on a platter of assorted pastries.

Frequently asked questions

Can they be made without milk powder?
I do not recommend it, as milk powder gives consistency and a specific taste. Without it, the mixture does not bind as well.

How long can they be stored in the refrigerator?
They last very well for 5-6 days in a closed box. The longer they sit, they firm up slightly, but their taste does not change.

Can the candies be frozen?
Yes, if you want to make them in advance. Place them in a box with parchment paper between layers. When you take them out of the freezer, let them sit at room temperature for 20-30 minutes.

Can I use another type of sugar?
Powdered sugar integrates better, but if you don’t have it, you can grind granulated sugar in a grinder. Do not use granulated sugar directly, as it does not dissolve completely.

What can I coat the candies with, besides coconut?
They can also be rolled in ground nuts, crushed hazelnuts, or pistachios, but the texture and taste will be different.

Nutritional values

One candy has approximately 90-100 kcal, of which about 6 g fats, 7 g carbohydrates, and 1 g protein. The calories may vary depending on the filling and size. The butter and coconut provide most of the fats and calories, while the milk powder plus sugar increase the carbohydrate content.

Storage and reheating

The candies are stored in the refrigerator, in a closed box or container. They should not be placed too tightly together to avoid sticking. They do not require reheating; they are served cold or at room temperature. If kept in the freezer, wait for them to thaw completely before serving. After 5-6 days, the texture becomes firmer but not dry.

We knead all the ingredients well in a bowl, preferably by hand, but a wooden spoon can also be used. When we obtain a homogeneous and dense dough, we put it in the refrigerator for about 2 hours. From this dough, we form the candies, taking dough with a teaspoon so that we have roughly the same size for each candy. In the middle of each candy, we place an almond, hazelnut, etc., and shape them a bit more with our hands. Each candy is rolled in coconut. They are stored in a box or container in the refrigerator.
You can put whatever you want in them or leave them as they are.

 Ingredients: 300 g powdered milk 200 g powdered sugar 200 g soft butter 250 g coconut + 50 g for rolling the candies For filling almonds, walnuts, raisins, hazelnuts, or whatever you like

 Tags:  raffaello candies