Hello, folks! I apologize for the long absence, the holidays took quite a toll on me and I was exhausted of both body and mind. I decided to relax for a few days, recoup my energy and come back after the New Year with a big bang. 🙂
Living in the U.S., I am not as acquainted to food trends that sweep the Philippines as I’d like to be. When my cousin, Marg, who’s visiting from the Philippines, asked if I’ve tried graham balls, I was duly intrigued. “They are very easy to make”, she explained, “just combine graham cracker crumbs and sweetened condensed milk, shape into 1-inch balls and then roll in additional graham cracker crumbs to coat.” Although I loved the concept, I found the first batch of graham balls I made overly sweet for my taste. I liked them enough, however, to give them another go around, this time adding table cream (Nestle’s) to temper the sweetness. They turned out perfect! Soft, creamy bites with just the right touch of indulgence.
- 7 1/2 cups graham cracker crumbs
- 1 14 ounces can condensed milk
- 1 12.8 ounces Nestle's table cream
- In a bowl, combine 7 cups of the graham cracker crumbs, condensed milk and table cream. Stir together until crumbs are well-moistened.
- Scoop by tablespoonfuls and shape into 1-inch balls by rolling between palms of hands until smooth. Gently roll in the remaining 1/2 cup graham cracker crumbs to fully coat. Place graham balls in small muffin liners or arrange in a single layer on a baking sheet. Cover with plastic film and refrigerate for about 30 minutes to chill.