Raffaello

I have made these Raffaello-style candies many times using my aunt's recipe, especially when I need a quick dessert for guests. I love that I don't have to bake anything and I don't need any special equipment. The ingredients are quite simple and I can easily find them, and the result looks great on a platter. The only thing that takes a bit of time is shaping the balls, but everything goes quickly if I portion the mixture at the beginning.

Quick Info

Total time: 30-40 minutes
Preparation time: about 30 minutes
Cooking/baking time: none required
Number of servings: 35-45 candies, depending on size
Difficulty: easy
Recipe type: quick dessert, homemade candies

Ingredients

200 g butter (at room temperature, soft)
200 g powdered sugar
200 g milk powder
200 g coconut
+ 50 g coconut for decoration/rolling
1 packet vanilla sugar
100–150 g unsalted nuts or almonds

Preparation method

1. In a large bowl, place the soft butter. Add the powdered sugar, milk powder, 200 g of coconut, and vanilla sugar.

2. Mix everything with a spatula or by hand until I get a homogeneous and easily moldable mixture. If it seems too crumbly, I knead a little more – usually no additional liquid is needed.

3. Tear off small pieces from the mixture and roll them between my palms to form balls. In each ball, I make a small indentation, place a nut or almond inside, and close the mixture around it.

4. Roll each ball in the remaining 50 g of coconut to cover it well on all sides.

5. Place the candies on a tray and leave them in the fridge for at least an hour to firm up before serving.

Why I make the recipe often

It is one of the simplest no-bake dessert recipes I know. It has readily available ingredients, and the candies keep well in the fridge. I love that I can prepare a large tray in advance, especially for parties or holidays. They are quite filling, so they don't disappear immediately.

Tips and variations

Tips

- For a mixture that is easier to mold, it is important that the butter is very soft.
- If the powdered sugar is not fine enough, I pass it through a sieve again to avoid crystals.
- To prevent the mixture from sticking too much to my hands, I rinse them occasionally with cold water.

Substitutions

- Nuts can be replaced with raw almonds, but since they are larger, the balls will be slightly bulkier.
- Vanilla sugar can be replaced with liquid vanilla essence, to taste.
- If I don't have milk powder, there is no direct substitute for the given texture, but I can try another recipe.

Variations

- I can add a splash of rum essence for a different flavor, although it is not part of the original recipe.
- For appearance, I can place a whole nut on top for a similar effect to store-bought candies.
- Sometimes I change the ratio of coconut to achieve a finer or denser texture.

Serving ideas

- The candies look great on platters alongside other homemade sweets or fresh fruits.
- I can place them in small cupcake liners for presentation.
- They are good cold, but can also be served at room temperature if it’s not too hot.

Frequently asked questions

1. How do I know if the mixture is firm enough to form balls?
- If it crumbles when I try to mold it, I knead a little more with my hand. If it still doesn't hold together, it may need a splash of soft butter, but usually, this is not the case.

2. Can I use another type of milk powder?
- Regular coffee milk powder works well. Skimmed milk powder behaves similarly, but the final texture may be slightly less fine.

3. Can I prepare the mixture a day in advance?
- Yes, the mixture can be kept in the fridge covered and molded later, but it firms up quite hard, so it should be left at room temperature for a while before forming the balls.

4. Can the candies be frozen?
- I do not recommend this, as the texture changes after freezing and they may release water upon thawing.

Nutritional values

Estimate (for one candy, if about 40 are made):
Calories: approx. 90–100 kcal
Protein: 1.2 g
Carbohydrates: 6.5 g
Fats: 7 g
The values are estimates and may vary depending on the size of the candies and the type of ingredients used.

Storage and reheating

The candies keep best in the fridge, in a closed container, for up to 5–7 days. They do not need reheating. If left too long at room temperature, they may soften, especially in summer. It is advisable to serve them cold. They are not suitable for freezing.

 Ingredients: 200 g butter, 200 g powdered sugar, 200 g milk powder, 200 g coconut + 50 g for decoration, 1 packet of vanilla sugar, 100 - 150 g unsalted peanuts or almonds

 Tags:  raffaello raffaello candies