The Perfect Newfoundland Snowballs Recipe

Posted on Nov 26 2012 - 7:00pm by Barry C. Parsons

Newfoundland Snowballs – the most searched for Newfoundland recipe on Soft chocolate fudge balls with the goodness of oatmeal and coconut.

The Perfect Newfoundland Snowballs Recipe

The Perfect Newfoundland Snowballs Recipe

UPDATE: Here is a revisit of Newfoundland Snowballs, one of the most popular recipes ever featured on Rock Recipes and one of the earliest. This iconic Newfoundland treat is among the most searched Newfoundland recipes on the internet and is the way many folks discovered this website in the first place.

This recipe came from my Nan, Belinda Morgan of Port-de-Grave, Newfoundland and has been made in our family for over 50 years. I have sampled these all over the province and have never yet found any as good as her soft, fudgy version. It is and will always be for me, the perfect and most authentic Newfoundland snowball recipe.

Newfoundland Snowballs

Originally Published on November 7, 2007.

In the weeks leading up to Christmas we will be featuring some family favorites for holiday baking. One of the most popular treats anytime but particularly at Christmas is the Snowball. This recipe is virtually a Newfoundland icon. You would be hard pressed to find anyone who has spent any time in this province and has not sampled a Snowball.

More a confection than a cookie, a proper snowball should be soft, fudgy and slightly chewy. Many people find this recipe to be a bit of a challenge but if you follow the method closely and are precise in your measurements, you should have no problems.

Key to the success of this recipe is the length of time that the base of the recipe is boiled. More precisely, it is the temperature that the mixture reaches when boiling that is critical.

Much akin to making fudge, you are looking for the mixture to reach soft ball stage or near soft ball stage on a candy thermometer. Use one if you have it but if not, the five minutes gentle boiling as directed in the recipe is a pretty dependable guideline. It is also very important not to stir the mixture as it boils or you risk the sugar crystallizing and leaving you with a hard, crumbly finished product.

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The Perfect Newfoundland Snowballs Recipe
The Perfect Newfoundland Snowballs Recipe
Prep Time
15 mins
Cook Time
5 mins
Total Time
2 hr
Newfoundland Snowballs - the most searched for Newfoundland recipe on Soft chocolate fudge balls with the goodness of oatmeal and coconut. These freeze exceptionally well and my kids actually prefer to eat them frozen, just like I did as a child.
Course: Cookies
Cuisine: North American
Servings: 48
Author: Barry C. Parsons
  • 3 cups sugar
  • 3/4 cup melted butter
  • 1 1/4 cups milk
  • 3 cups large rolled oats
  • 1 cup unsweetened fine coconut
  • 12 tbsp cocoa
  • 1 1/2 cups extra coconut extra coconut to roll the balls approximately
  1. In a large saucepan, combine the sugar, butter and milk. This mixture will foam up while boiling so a larger pot is recommended.)
  2. Boil together gently over medium heat for 5-6 minutes or until mixture reaches about 230 degrees F on a candy thermometer. (The 5 to 6 minutes cooking time is usually quite accurate for me but don't start timing it until the mixture is fully at a rolling boil and don't stir the mixture while it boils.)
  3. Mix together the oats, 1 cup coconut and cocoa.
  4. Add the boiled mixture to the dry ingredients until well combined and chill well in the fridge, until mixture is able to be shaped into 1 1/2 inch balls. The mixture will be quite soft and sloppy while it is still hot. It will not firm up until it is very well chilled.
  5. Roll the balls in additional coconut.
  6. Makes about 4 dozen. These should be stored in the fridge. These freeze very well (my kids eat them frozen all the time, just like my siblings and I did as kids)
Recipe Notes
The 2 hour total time for preparation is an estimate and includes chilling time before the snowballs are rolled in the coconut. It is not recommended to double this recipe, as the boiling time will not be long enough. You can use a candy thermometer though when doubling the recipe.

150 Comments so far. Feel free to join this conversation.

  1. Maggie December 13, 2007 at 1:34 pm - Reply

    My husband only liked his mothers snowballs and no one could make them as good as hers until I made your snow ball recipe and now he chooses these snowballs over his mothers. He calls the “YUMMY”

  2. Le Chef Secret December 13, 2007 at 2:58 pm - Reply

    Hey, what can I say, I’m good! LOL!;) Really glad he enjoyed them. My mission to banish bad snowballs marches on!

    • matt December 28, 2014 at 4:34 pm - Reply

      I’m gonna make these tonight but I’m gonna add a 375ml of George st. Spiced rum to it. Should I still follow the recipe as is?tks

      • Barry C. Parsons December 29, 2014 at 10:10 am - Reply

        No. The rum would have to replace the milk in part at least. That would be a recipe for snowball soup!

  3. Lesley December 14, 2007 at 2:24 pm - Reply

    Thank you so much for posting this recipe! I’m a Newfie living in Georgia and wanted to bring something different to my office party cookie exchange. I remembered snowballs but not the recipe, so went online and found yours. I made these last night, and as I type, my coworkers are raving about them.

    Your other recipes look so great, I can’t wait to try more!

    Do you happen to have a recipe for Newfoundland dressing?

    Thank you again!

  4. Robin March 14, 2008 at 12:21 am - Reply

    I just tried making a batch of these. Right now I have a soupy bowl of chocolate sauce and tough/hard oats. I used “large” oats as the recipe indicated – which are also called old-fashioned (Mine are Quaker Large). Should I have used quick oats? Or – will this eventually turn into the snowballs that I have been craving?

  5. Le Chef Secret March 14, 2008 at 10:55 am - Reply

    Hi Robin,

    It is normal for the mixture to be a little soupy before it cools. Hope they turned out well in the end. Barry.

  6. Anonymous October 17, 2008 at 9:47 pm - Reply

    when boiling the first three ingredients,will u stir before it boils or will sugar stick to bottom of pot.thanks Rose.

  7. Le Chef Secret October 18, 2008 at 10:15 am - Reply

    Hi Rose,
    It is advisable NOT to stir these ingredients as they boil. This can cause the sugar to crystalize and ruin the proper fudgy texture of these snowballs. If these turn out hard, you’ve done something wrong.

  8. Jackie October 30, 2008 at 3:08 pm - Reply

    Those are not Snowballs. Snowballs have a creamy marshmallow center with a chocolaty coconut shell. So yum.

    The above cookies are called coconut balls. My mom made them for me every Christmas in Hampden Bay NFLD πŸ™‚

  9. Le Chef Secret October 30, 2008 at 8:42 pm - Reply

    Oh Jackie, a rose by any other name would smell as sweet! πŸ˜‰

    I never quibble about the names if these things. It is a silly exercise to try and convince someone that something they’ve known by one name their entire life is really something else! I’m sure there are other names for them; just as I am sure that there are many, many thousands of Newfoundlanders outside of your Mom’s kitchen in Hampden Bay who have always known these as Snowballs.

    The Snowballs you speak of are a commercial English confection anyway and not a cookie; this recipe an attempt to recreate that candy.

    Call them coconut balls if you want but leave others to call them as they please as well. There is no right and wrong here, only good taste! πŸ˜‰

    • Jerrica April 18, 2012 at 3:26 pm - Reply

      In Musgrave Hr. They call them ‘Fiddle Diddle’s’ lol, they have many names!

      • Colleen November 27, 2014 at 2:21 pm - Reply

        I’m from St. John’s and this is the exact recipe I use and we call them “snowballs”.

        • Barry C. Parsons December 2, 2014 at 8:56 am - Reply

          So no different then? LOL! I have some in my freezer right now. Snowballs are breakfast food…right?

      • Wannie March 6, 2016 at 5:19 pm - Reply

        Fiddle Diddles is what my best friend called them in Aspen Cove. I lived in Ladle Cove and we called them Snowballs. Interesting how each community has different names for popular NL recipes. I am about to make these right now for dessert, after we have Fish and Brewis and Shrunchins. We have lived in Nova Scotia for over 18 years but there’s still no place like home and no food like home. This will be the first time that our friends taste Fish and Brewis. They are also looking forward to the Snowballs πŸ™‚

        • Barry C. Parsons March 15, 2016 at 10:51 am - Reply

          Never heard Fiddle Diddles before! That’s a new one.

    • Nicki November 18, 2016 at 2:47 am - Reply

      We called them fiddle Diddles too – my family is from Musgrave Harbour and Ladle Cove. My dad used to make them when we were kids. This was my first attempt and I am very happy with it! This recipe is perfect! I cheated and didn’t chill them completely. I just put the ceramic bowl I. A ice water bath in the sink. Some of them spread a little. I put them in the freezer for a few minutes and then reshaped them. I just didn’t want to wait… I wanted to eat them immediately lol Thanks for sharing this recipe!

  10. Anonymous November 12, 2008 at 8:10 pm - Reply

    Hi! Can these be frozen?

  11. Le Chef Secret November 12, 2008 at 8:22 pm - Reply

    YES! !n fact they freeze quite well and I am not a big fan of freezing anything.

    I can’t count the number of these fudgy morsels my siblings and I pinched from my Mom’s basement freezer when we were kids. πŸ˜‰

  12. Anonymous November 25, 2008 at 1:22 pm - Reply

    We call them snowballs, always have….from Botwood NL…and the ones with marshmallow in the middle, we call them marshmallow snowballs πŸ™‚ both delicious… some people call them by lots of names…either name is fine…. no right or worng….just delicious!!!


  13. Anonymous December 21, 2008 at 11:15 am - Reply

    This year for Christmas, I wanted to make snowballs for the first time — and no matter where I looked, I could not find the recipe. I made the recipe that my mother gave me – knowing it wasn’t what I was looking for – with just OK results. So into google I pop the phrase – Newfoundland Snowball cookies — and this is where I end up! And just by the picture alone, I know these are the cookies I am trying so hard to prepare! Guess I’m cookie making again this afternoon – thanks for posting the recipe.


  14. Barry C. Parsons December 21, 2008 at 11:20 am - Reply

    You’re very welcome, Pen. This continues to be one of the most popular recipes in this site and one of the most searched Newfoundland recipes on Google.

  15. Anonymous February 19, 2009 at 12:05 am - Reply

    My coworkers were driving me crazy this afternoon, begging me to bring them a treat for break time tomorrow, but with a busy schedule and no time to shop, this was the perfect solution. They turned out perfectly, and I even had enough left to treat my husband.

    Thanks for another great recipe!

  16. Shawna November 25, 2009 at 9:23 pm - Reply

    Help! I didn’t get my snowballs rolled in time and now they won’t stick together nor can I get the coconut to stick. Can this be fixed?

  17. Barry C. Parsons November 26, 2009 at 8:46 am - Reply

    Sorry Shawna but I think you are in a do-over situation. I think it’s possible that you may have overboiled the sugar butter milk mixture too

  18. Michelles Life November 30, 2009 at 2:01 am - Reply

    The best that I’ve had in a loooong time!! I made these today and they are chocolatly and chewy. Just as a snowball should be! I have tried many a snowball & snowball recipes over the years and this is at the top! Thanks for sharing, and thanks for giving all of the tips with your recipes. I think it is what makes the difference! Merry Christmas!

  19. Barry C. Parsons November 30, 2009 at 9:49 am - Reply

    Thanks Michelle…this was my Grandmothers recipe and the only one I’ve ever tried or felt the need to! πŸ˜‰ I stick with the best when I find it. Thanks for reading, Barry.

  20. Lauren December 8, 2009 at 4:31 am - Reply

    I am so thankful for your detailed directions! I made some snowballs tonight (without the benefit of my mom around) and used the recipe in her Newfie Cookie book. They came out without nearly enough chocolate and I made the mistake of stirring whilst boiling. I’ll try again tomorrow.

    However, her recipe has evaporated milk. Do you use regular milk? Thanks!

  21. Barry C. Parsons December 8, 2009 at 5:25 pm - Reply

    You can use either Lauren, I know my Nan always used good old Carnation evaporated in hers for years. Good luck with your next attempt.

  22. Pyro.Pixie February 9, 2010 at 12:33 am - Reply

    Thanks so much for this recipie! I’ve been looking everywhere online for this one. I’m from NFLD and I didn’t even think that it was a Newfoundlander thing. πŸ™‚

  23. Anonymous August 2, 2010 at 8:21 pm - Reply

    I love the snow ball recipe i didnt get a chance to make this one yet ,but there are so many different ones i know im going to enjoy making these …Carolyn

  24. Anonymous November 30, 2010 at 3:52 pm - Reply

    Hi Barry, Can I use minute oats instead of larger oats and margerin instead of butter? Thanks, Sharon

  25. Barry C. Parsons November 30, 2010 at 6:08 pm - Reply

    You can get away with margarine as long as it is not soft spreadable margarine in a tub. That is NEVER a good idea for any type of baking. I don’t use minute oats at all. I find them too fine and they are more processed so they will soak up more moisture and the snowballs will be dry instead of fudgy.

  26. Lauren December 10, 2010 at 8:51 pm - Reply

    Just wondering what type of milk I should be using? (skim, 1%, 2%, carnation, etc?)

  27. Barry C. Parsons December 11, 2010 at 10:32 am - Reply

    Whole milk. You can use reconstituted carnation (1/2 water) if you like. Nan always did.

  28. Katie December 19, 2010 at 8:39 am - Reply

    Just wondering how long typically should you leave them to cool? Do you put them in the fridge to cool? My boyfriend’s family is from Newfoundland and he was searching and searching for a recipe that seemed right finally I type in authentic Newfoundland snowball, and BAM! There you were. Hope I get the cooling right! Thanks a bundle for posting πŸ™‚

  29. Barry C. Parsons December 19, 2010 at 10:03 am - Reply

    I do let them cool almost completely in the fridge before rolling them in balls.You kind of have to in order for them to hold together properly. Hope you enjoy them. Barry.

  30. Anonymous December 22, 2010 at 2:08 am - Reply

    dang it…..i used .5% milk and they are not wanting to stay in a ball!! will they eventually stick together???

  31. Barry C. Parsons December 22, 2010 at 9:11 am - Reply

    Are they crumbly and falling apart? If so, start over. πŸ™

  32. Colleen January 13, 2011 at 8:52 am - Reply

    Hey great recipe! Made them this Christmas in my gift tins amongst some other goodies and boy were the snowballs by far the biggest hit! Thank you so much for posting this recipe. I was wondering if you might have heard of strawberry snowballs?? My mother in-law used to make them for my husband but they have lost contact many years ago anywho if you had heard of these and might have any idea what I could use to make them that would be amazing my husband is longing for (another) taste of his childhood. Thank you once again for posting this recipe.

  33. Barry C. Parsons January 26, 2011 at 6:16 pm - Reply

    Strawberry Snowballs sound great. Never heard of those but if you track down the recipe let us know.

  34. Anonymous May 27, 2011 at 9:37 pm - Reply

    Hey Colleen I would think that you could make a strawberry ganache. So it would be more like a strawberry truffle. A traditional ganache is just boiled whole cream, butter, sugar, and chocolate. You put it in the fridge, form balls and roll them in what you want or dip in chocolate and you have a truffle. So you could boil cream, sugar, butter, and a bit or strawberry puree. Put it in the fridge and then form balls and roll in coconut.

  35. Inspired by eRecipeCards August 13, 2011 at 1:05 am - Reply

    I had to go back up and look at the date

    Snowballs chance in August had me laughing!

  36. Anonymous November 6, 2011 at 3:19 pm - Reply

    Just wondering if you start timing the 5 minutes after it starts to boil or as soon as you put the pot on the heat?

  37. Barry C. Parsons November 7, 2011 at 10:26 am - Reply

    The timing starts when it begins to boil.

  38. Lucy Hodge November 7, 2011 at 8:06 pm - Reply

    Hey Barry!! Have been making those for years, or a reasonable facsimile thereof! lol (They dry, crumbly ones)…..Anyway, today I made YOUR recipe!!!
    They are DELISH!!!! I had to hide them from myself in the freezer…yep, good luck with THAT one, Lucy! lol
    Thanks again…congrats on winning with the “Banoffee Pie” you made, and now I’m getting in the mood to do my Christmas baking…or getting a start on it!
    SOO proud of you, you wonderful Newfie, you!!
    BTW, also posted your link on my B&B Page!!!! People from all over check it, so wanted them to have some Newfie recipes!!

  39. Anonymous November 12, 2011 at 12:27 am - Reply

    no such thing as a bad snowball. it is all about personal taste. i like the dry snowballs as do everyone i have ever served them. congrats. on big win and yes i did vote for you!

  40. Elaine November 12, 2011 at 3:29 am - Reply

    My all time favorite growing up. I make them every christmas, making some right now as we sit here. We use to call them snowballs or mudballs!

  41. Anonymous November 24, 2011 at 11:51 pm - Reply

    Well My favourite treat come christmas. Love making them and especially eating them. Never make it to the freezer. They are soooooo…… good. Can’t wait to make a batch!! Recipe helps me this year so they turn out perfectly.

  42. Anonymous November 27, 2011 at 12:11 pm - Reply

    I’m having a really difficult time making these. I followed the measurements and instructions, I got the snowballs rolled into balls and coconut but they are not firm ( when i pick them up they are still a bit squishy, soft and a little difficult to eat) Ive been keeping them in the refrigerator. Did i do something wrong?
    Besides for that the mixture for the snowballs is super yummy and fudgey ^_^

  43. Barry C. Parsons November 27, 2011 at 12:29 pm - Reply

    I chill the mixture before rolling, which is easier and I always store them in the fridge (or freezer, my kids eat them frozen all the time) It sounds like you are close to right for this recipe. You may want to boil the mix for another minute or two to see if that helps or you can always add a little extra oatmeal.

  44. Anonymous December 7, 2011 at 5:06 pm - Reply

    12 Tablespoons of cocoa? is this correct?

    • John December 17, 2015 at 1:41 pm - Reply

      great recipe easier to add 3/4 cp of cocoa πŸ˜‰

  45. Barry C. Parsons December 7, 2011 at 8:54 pm - Reply

    according to my grandmother!

  46. Martina December 10, 2011 at 2:11 am - Reply

    This recipe was delicious. I was craving these snowballs from my childhood. I used to make them for Christmas each year as a child growing up in Newfoundland. There is another chocolate ball or snowball recipe my grandmother made and I made them also as a child. These had a coconut centre made with condensed mild and covered in melted chocolate. These were great. They tasted like the store bought chocolate bars but better. Wondering if you heard of this recipe. I think parowax was used in this recipe.

  47. Barry C. Parsons December 10, 2011 at 12:07 pm - Reply

    I think I have that coconut ball recipe in an old cookbook somewhere. I’ll have to add it to my to-do list.

  48. Anonymous December 12, 2011 at 4:16 pm - Reply

    This is a great reciepe. my parents are newfoundlanders and I grew up on these, I live in Chicago now and threw a christmas party last year with this recipe and everyone loved it so i will be making them again this weekend for our Christmas party this year

  49. Anonymous December 12, 2011 at 10:28 pm - Reply

    is it ok to use quick oats in this recipe?

  50. Barry C. Parsons December 13, 2011 at 9:10 am - Reply

    Quick oats can sometimes absorb too much of the fudge mixture and make the snowballs crumbly.

  51. Anonymous December 14, 2011 at 11:02 am - Reply

    I have only ever heard of these cookies as snowballs. That’s what we call them here in NL here anyway! I can’t wait to make them!

  52. Anonymous December 21, 2011 at 12:54 am - Reply

    My auntie used make me these every year for 24 years…this year she married a crackhead and has no time apparently…so im using your recipe.

  53. Anonymous December 22, 2011 at 6:49 pm - Reply

    Thank you sooooo much! i’ve been wanting to know how to make these!

    I’ve always known them as Snowballs, but i could never find the ‘right’ recipe

  54. Anonymous December 24, 2011 at 3:54 am - Reply

    Hmmmm…I used 1% milk and have let the mixture sit in the fridge for 3 hours and it is still sticky and a more runny that I think it is suppose to be…is this normal? Can I add more oatmeal to make it dryer or do I have to start over? Thanks Barry!

  55. Barry C. Parsons December 24, 2011 at 8:47 am - Reply

    l’d add the oatmeal and see how that goes.

  56. [email protected] December 24, 2011 at 7:44 pm - Reply

    Thank you for this recipe. I live in Texas now but am from Grand Falls. I lost my recipe and this is a godsend because I have a crowd of Newfies coming over on Boxing Day and can’t wait to put these out. Merry Christmas from afar. Still prefer to be here with no snow.

  57. Anonymous March 10, 2012 at 6:34 pm - Reply

    I am from NF and these are called snowballs and sold under that name all over the place.

  58. Jerrica April 18, 2012 at 12:53 pm - Reply

    I’m going to make these today! Can’t wait!! πŸ™‚

  59. Anonymous June 12, 2012 at 1:47 pm - Reply

    Barry C. Parsons, isn’t rolled oats pretty much the same thing as Oatmeal?

  60. Anonymous July 11, 2012 at 1:43 pm - Reply

    Hi Barry,

    i love your website. I believe we worked together at Holy Cross Elementary! My name back then was Trina Ryan I was the challenging needs teacher. My sister actually showed me your website for your snowball recipe and I was wondering if it was the same person I worked with. I rememeber the gingerbread house you made back then! I am still living in BC married with three little girls myself. Anyway just wanted to say hi and keep the recipes coming I refer to website often especially for those Newfie Favorites.
    Trina Anderson

  61. Susan September 13, 2012 at 4:30 pm - Reply

    I made Snowballs for years following my mother-in-law’s recipe, and it was always hit or miss with how they turned out. Then I discovered another recipe that uses chocolate cake mix as an ingredient, and got the fudgy chewy snowball I wanted. But now, having read through this recipe, I know why my earlier attempts didn’t work…I ALWAYS stirred the mixture as it was boiling! Now I have to go pick up the ingredients at the supermarket and try to make them again…without stirring! Thanks, love your site and your blog!!

  62. Our Eating Habits December 11, 2012 at 3:14 pm - Reply

    I am so happy to have found this recipe. My dad is from The Rock and I remember him getting so excited to find store-bought snowballs.I can’t wait to make him the real thing when he gets home from vacation!

  63. Barry C. Parsons December 11, 2012 at 3:20 pm - Reply

    I sure hope your Dad enjoys them! Happy Holidays!

  64. Nickie E December 15, 2012 at 3:38 pm - Reply

    So excited to try this recipe as my mom use to make these every Christmas when I was a kid. Just wondering though if it matters if the butter is salted or unsalted? Thanks so much for the recipe and I will definitely be looking on this site for some more great recipes!

  65. Chris December 15, 2012 at 6:46 pm - Reply

    Quote…In Musgrave Hr. They call them ‘Fiddle Diddle’s’ lol, they have many names!

    This is what we called them too and I was trying to think of that name. I’m from St George’s NL, now living in Pickering ON. I googled Snowball recipe and it brought me here right away. Actually I think we called them filly dillies..Maybe I was just pronouncing it wrong…Thanks for the recipe. I will try it tonight. Wish me luck. Chris

  66. Anonymous December 16, 2012 at 12:08 am - Reply

    My comments are not posting. Boo Hoo
    Chris. Still Testing 1..2..3

  67. Anonymous December 16, 2012 at 11:22 pm - Reply

    I’m 16 and I’ve made these twice– both times were AMAZING, and I’ve gotten a million compliments on my cooking, haha!
    I’m just wondering if, during the boiling, there’s a way to get the mixture to stop boiling over the top? It’s an issue I’ve had both times, thanks!

  68. Barry C. Parsons December 17, 2012 at 3:23 pm - Reply

    LOL @Chris. All comments are moderated by necessity to prevent spam and the like. At this time of year it takes me several days to get to them. So so busy around here. All the best, Barry.

  69. Jill December 20, 2012 at 2:19 am - Reply

    Mine has been in the fridge for about 5 hours and still isn’t firm enough to form a ball… It sticks together but doesn’t keep its shape. I’m wondering if this is probably because I didn’t read the comments first, and used skim milk because it’s what I had. Also, the coconut I used isn’t as fine as what’s pictured coating the balls on this page, so maybe that could be it? It tastes delicious though… I kind of want to eat the whole bowl of snowball-pudding

  70. Barry C. Parsons December 20, 2012 at 2:22 pm - Reply

    You did not cook the mixture long enough Jill. A save here would be to pour the mixture into a pan, freeze it and cut out squares or bars. These are terrific as a frozen treat. My whole family eats them straight from the freezer.

  71. Anonymous December 20, 2012 at 10:27 pm - Reply

    I haven’t made them yet,i am scared i might mess them up. Here is my question my friend from Bishop’s Cove told me to boil the butter and milk first and add the sugar and other dry ingredients,so thats not right and also she said to use fudge cake mix and quick oats. please put me on the right path.Thank you so much and merry christmas.

  72. Barry C. Parsons December 20, 2012 at 11:10 pm - Reply

    That sounds like a completely different recipe. Fudge cake mix? I don’t think so. Use a candy thermometer, follow the directions and it will be fine.

  73. Michelle Farquharson December 23, 2012 at 12:51 am - Reply

    I am wondering if these would work with Splenda instead of sugar?

  74. Barry C. Parsons December 23, 2012 at 12:32 pm - Reply

    I’m afraid not Michelle. This is much like making fudge. It requires real sugar to work.

  75. daizymom December 24, 2012 at 2:50 pm - Reply

    I love these! As a kid, my mom always made them with out cooking the mixture first – I think she used a ton of oats to make the firm enough lol. Since I’ve made them this way I will never go back! My sis wants to make them, and I referred her to your site. πŸ™‚

  76. Anonymous January 7, 2013 at 4:23 pm - Reply

    BARRY do you add milk,butter and sugar first and not stir at all to blend them together and just boil for 5min. Can i test the mixture in a glass of water the way you test toffee.Please let me know as this is my first time making these snowballs that are all the rage.I don’t think many people in ontario know of this recipe and i would love to share it with some friends.Thank You.

  77. Barry C. Parsons January 12, 2013 at 5:31 pm - Reply

    You can test for soft ball stage with a glass of cold water. I stir it until the butter melts then not at all afterward.

  78. unjomi June 8, 2013 at 1:23 am - Reply

    Barry, apologies if someone already asked but I didn’t see it in the convo above as I read through. Is the ‘milk’ carnation? or is it 2%…?
    Thanks πŸ™‚

  79. Barry C. Parsons June 8, 2013 at 10:18 am - Reply

    Any milk will work.

  80. Marysue July 6, 2013 at 7:51 am - Reply

    These look so good and I wanted them to be a part of a cookie swap; however, I read that they are to be kept in the fridge. Should I not attempt to ship them? I’m in Alabama and am shipping to California and Washington state, and will be using Priority Mail. I have to ship by July 14th, so your reply is much appreciated!

  81. Barry C. Parsons July 6, 2013 at 11:56 am - Reply

    I wouldn’t MarySue, especially in the summer heat. These are like a very soft fudge. I don’t think they would travel well.

  82. Robin November 24, 2013 at 2:25 pm - Reply

    Hi Barry, Thanks for the great recipe!!! I’m a beginner baker and I’m trying to make frozen Christmas cookies like my nan used to, so when I found this recipe I was thrilled as my nan isn’t around anymore to share her secrets with me!!

    While making this I was terrified of the mixture sticking to my fancy green dutch oven, lol, but as the temp went all the way up to 8 on my electric stove and as I waited “patiently” for 20 minutes for the temperature to reach the right point on my thermometer, I was pleasantly surprised and amazed when I dumped the fudge into the bowl of oats that nothing was burned to the pot at all! Which means I didn’t even burn the actual mixture!!! I’m on proud maid here today!! Thanks again. πŸ™‚

  83. Barry C. Parsons November 24, 2013 at 2:27 pm - Reply

    Hope they turned out great Robin!

  84. Pauline Babstock November 24, 2013 at 9:06 pm - Reply

    I’ve used this same recipe for 35 years. You should not need a thermomoter. If you start your timer for exactly 5 minutes immediately upon the butter, sugar and milk mixture coming to a rapid boil, you will always have perfection. If you boil the mixture longer it will become crumbly and will not hold together when rolled. If you boil less than the full 5 minutes they will be too soft.

  85. Anonymous December 8, 2013 at 2:08 am - Reply

    My husband has been wanting something sweet these past few evenings, I remember his Mom making these snowballs years ago. So I googled and found your recipe. Needless to say they taste great, mixture was a little soupy, so I added a few more oats! I used the quick oats. Don’t think they will last long.

  86. Stef Sharpe December 11, 2013 at 9:57 pm - Reply

    Can I use quick oats? Thanks πŸ™‚

  87. Barry C. Parsons December 12, 2013 at 9:38 am - Reply

    I don’t use quick oats. They absorb too much of the wet mixture and can make the sugar crystallize. I have much better success using plain large rolled oats.

  88. Anonymous December 19, 2013 at 1:55 pm - Reply

    Hi Barry,I attempted this recipe today,I halved all the ingredients.Even used a candy thermometer,followed recipe to the tee.But as soon as I poured the mixture into dry ingredients it absorbed it all in clumps and became dry.What could have gone wrong,can it be salvaged?

  89. Barry C. Parsons December 20, 2013 at 10:26 am - Reply

    I suspect that the half recipe may be a problem, especially if you are boiling at too high a heat. A slow rolling boil is needed or else the mixture can continue to get hotter and crystallize after it comes off the heat and of course this is even easier to have happen with a smaller amount of the mixture. Make sure that you are not using quick oats too, just plain rolled oats and unsweetened coconut. Once crystallized it is not salvageable as you’ve probably realized by now. Better luck next time. Practice makes perfect. πŸ˜‰
    Merry Christmas !

    • Taylor Hill November 7, 2016 at 11:34 am - Reply

      Hi Barry,

      My partner is from newfoundland and he loves these, I made them a couple years ago and they were gone quickly. I wanted to make a half recipe this weekend because I didn’t have enough butter on hand for a whole batch so I when the running boil began I turned it down to mid high versus high heat and removed it from heat after four minutes. They turned out perfectly – just like when I followed the recipe exactly! Now I am eating them too. I also used quick oats that I use for five minute oatmeal. Thanks so much!

  90. Faren December 22, 2013 at 3:58 am - Reply

    Just made these for the first time tonight. Followed the recipe step by step and they are cooling in my fridge right now, so far the mixture eems to be doing great! My husband and I are living in Edmonton but both from NL. His nan used to make snowballs with cherries in the middle… I promised I would put a few cherries in this batch!.. Cross your fingers they are as good as his Nan’s… πŸ™‚

  91. Roxane November 15, 2014 at 11:47 am - Reply

    we always called them mudballs when i grew up but mostly now I hear them called snowballs

    • Barry C. Parsons November 18, 2014 at 1:36 pm - Reply

      As with many old fashioned recipes, the names vary a lot I find, especially geographically. I just call them delicious!

  92. Shelly November 15, 2014 at 11:22 pm - Reply

    i made these today , I left them in the fridge for about 3 hours and then rolled them and covered in coconut , they are still really soft ! If I put them back in the fridge will they get alittle firmer ?

    • Barry C. Parsons November 18, 2014 at 1:33 pm - Reply

      They should be stored in the fridge. They do get firmer when completely chilled.

  93. Pam November 22, 2014 at 10:47 am - Reply

    I’ve seen these pink and other colours?? How do you do this??

    • Barry C. Parsons November 24, 2014 at 11:39 am - Reply

      I think you’re talking about a completely different recipe.

  94. Heather November 25, 2014 at 11:46 pm - Reply

    Made these today, mine won’t firm. Up either.

    • Barry C. Parsons December 12, 2014 at 12:09 pm - Reply

      Try adding on a couple of minutes to the cooking time or use a candy thermometer.

  95. Shelley December 1, 2014 at 10:44 pm - Reply

    Best snowball recipe of life!

  96. Anita December 8, 2014 at 10:05 am - Reply

    I’m not from Newfoundland and neither is my husband, but since we love the chocolate/coconut combination, I tried this recipe yesterday and it is a new favourite! It’s so easy and delicious. Definitely adding them to my Christmas cookie list!!! Thanks again Barry!!

  97. Michelle White December 13, 2014 at 4:08 pm - Reply

    Oh The memories of these bad boys!

    So excited to make them as I’m crazy homesick after not being home for almost 5 years for Christmas.

    The sad problems of moving to Ontario from Stephenville.

  98. Alex December 14, 2014 at 8:22 pm - Reply

    Best snowballs of my life

  99. Marti Couch December 20, 2014 at 6:22 pm - Reply

    My Daughter in law is from Newfoundland now living here in the states. She talks about missing the snowballs and I decided to surprise her when we went to their house for Christmas. I am making them tonight. Wish me luck. never having tasted a snowball I’m not sure what I’m looking for in the results, but am going to try to make them as you describe. I hope she loves them . she is the best Daughter in law and I want to do something nice for her.

  100. Dianne December 21, 2014 at 9:11 pm - Reply

    My husband hates coconut. what else could I roll them in??

  101. Alicia December 22, 2014 at 8:04 pm - Reply

    Fantastic! I made these for the first time, ever! And it was perfect!!! Now, boiling over I just lifted the pot a bit till it settled. They did harden after a couple of hours, exactly like you said they would. I did though leave it in the fridge overnight. Cause after taking my son to hockey and baking non stop all day, I was drained. Never slept thinking OMG, what have I done? Next day, rolled them in coconut! Put them back in. A true beauty, thumbs up all around! I will add this to my sons cookbook from me! Nanny came today, said she hasn’t tasted this way in a long time, brought back beautiful memories! Thank you!

    • Barry C. Parsons December 24, 2014 at 9:17 am - Reply

      So glad you enjoyed them. I’ve often chilled them overnight. If they have been cooked correctly, that’s not a problem.

  102. Mar December 23, 2014 at 10:15 pm - Reply

    Darnit! I printed the recipe but didn’t read the story beforehand and I mixed the butter/sugar/milk the whole time it was boiling… now my mix is too soft to form into balls (in fridge for about an hour)… I guess it goes into a pan and maybe the freezer?

    • Barry C. Parsons December 24, 2014 at 8:45 am - Reply

      Hope it worked out for you. They would need longer than an hour to chill.

  103. BakingWithKids May 16, 2015 at 7:21 pm - Reply

    A+. These were the very best I’ve tried, and I’ve tried many. My 3 yo helped and had a great time, she kept dipping into the mixture to see if it was cooled aswell as rolling the snowballs in coconut.

  104. melsie December 8, 2015 at 8:51 pm - Reply

    Are these snowballs chewy? they’re not dry and sugary are they? Thinking about making these tomorrow.

    • Barry C. Parsons December 8, 2015 at 10:09 pm - Reply

      The answer to that question is already well established in the recipe post.

  105. Gail December 16, 2015 at 5:46 pm - Reply

    I asked this question earlier,but didnt seem to work, forgive me if it repeats. I as wondering if anyone used splenda instead of sugar.and how they turned out, Thanks:)

    • Barry C. Parsons February 14, 2016 at 12:09 pm - Reply

      There’s way too much sugar in this o consider a substitute and making fudge relies on the priorities of real sugar to work properly. I also would not be boiling a chemical sugar substitute.

      • gladys December 19, 2016 at 7:47 pm - Reply

        HI i have made this recipe many times and have used no name diet sugar plus a cup of sugar and did the boiling in the microwave worked perfect everyone loves them

        • Barry C. Parsons December 20, 2016 at 2:32 pm - Reply

          I’m not sure I know what diet sugar is.

          • Charmaine March 19, 2017 at 10:26 pm -

            Hi Barry, did you ever find out what diet sugar is? I’m reluctant to use 3 cups of sugar, but if it’s the only way to guarantee your perfect results, I’ll do it. Did anybody else have any low sugar ideas that worked? I really want to make these.

  106. Paula December 20, 2015 at 7:06 pm - Reply

    I just made these today..they are so delicious, soft, chewy, not dry sugary. Followed your recipe and instructions exactly and they are perfect! Sorry Nan, I have a new favourite Snowball recipe!

  107. Lisa December 20, 2015 at 10:25 pm - Reply

    Hi Barry, I asked you about trying to save my overcooked batch of snowballs that ended up being too dry and crumbly to form into balls. I decided to try to save the batch by adding about 1/4 cup milk and reheating in the microwave for 3-5 min. It took about 10 min of mixing to get all of the milk incorporated but it worked and I ended up with delicious fudgy snowballs! Just thought I’d pass this along as I thought it might be helpful to anyone who ended up over cooking the mixture. Thanks for the great recipe!

  108. Amanda December 23, 2015 at 5:22 pm - Reply

    Is that supposed to read 1-2 TBSP cocoa? 12 TBSP seems like an awful lot haha…I usually only use 2 and its plenty chocolate for me!

    • Barry C. Parsons February 14, 2016 at 11:21 am - Reply

      12 is correct. 1 or 2 would ruin them for me. Not nearly chocolatety enough.

  109. Angie May 18, 2016 at 1:51 pm - Reply

    I’m a Newfoundlander and couldn’t find a good recipe….this one is good!!!! thank you Barry—I use carnation milk and it does make a difference to the creaminess of the snowball….I love this website

  110. Gretchen November 30, 2016 at 10:53 pm - Reply

    just found your recipe. Used whole milk, very good cocoa powder, big oat flakes, was AWESOME!!!!!!!!!!!!! They sits as little freezer gems for after dinner every night.πŸ˜‹
    Took the sting out of a lousy fall

  111. Michelle December 13, 2016 at 2:49 pm - Reply

    I made these last night and they are delicious! I ended up adding close to another 2 cups of coconut (I had doubled the recipe) to make them a bit thicker to stick together. Would this be fixed by boiling a little longer? I boiled over at 4 minutes so stopped there. Next time a bigger pot! Also, could I use large flake oats instead of quick oats?
    Thanks for the great recipe!

    • Barry C. Parsons December 14, 2016 at 3:53 pm - Reply

      You likely just needed to let them cool down more before rolling. The mixture can be very loose at first. I use large flake oats all the time too.

  112. J. Michelle December 20, 2016 at 2:27 pm - Reply

    I’ve made these every year at Christmas since stumbling across your recipe-absolutely love, love, love them!! They take me back to when I was a kid growing up in Fortune on the Burin Peninsula. I them again today but had to time the boiling because I broke my candy thermometer; it worked like a charm!

  113. Margo December 21, 2016 at 9:00 pm - Reply

    Well my hubby is from nfld and this is all he requested when I asked what treat from his childhood would he like for Christmas. Found your recipe and I’m quite excited to try it! Wish me luck, lets see what a born and raised Alberta girl can do with this recipe lol

  114. Jo-Ann December 26, 2016 at 2:40 pm - Reply

    Absolutely delicious. Thank you for posting

  115. Karen January 1, 2017 at 7:54 pm - Reply

    when doing the boiled mixture, do u add it to the dry right away, or let it sit for a bit? I tried adding in Rice Krispies cereal into it with the oats but it’s like I’ve never added them in there when the mixture is added into the bowl. Is there a step where I can add in the krispies so they can be tasted? Thanks

    • Barry C. Parsons January 9, 2017 at 9:16 am - Reply

      Add the dry right away. I’ve never tried adding rice krispies but I think I would wait until the mixture had cooled if I was going to attempt it.

  116. Clint January 15, 2017 at 5:59 pm - Reply

    Two or three things I do differently here (only because of how my grandma made them) 1. I add more oats and coconut I find it a bit too wet from just these ingredients. 2. When rolling them, they tend to stick to your hands a bit so before rolling, rub a little butter on your hands first and they will roll much better!

  117. Clint January 15, 2017 at 6:00 pm - Reply

    I also add the coco to the wet mixture when cooking – it won’t make a difference – again only cuz thats how my grandma did it

  118. Dee April 26, 2017 at 8:07 pm - Reply

    I think I overboiled the milk mixture and now I have a dry mixture of chocolate and oats. Is there any way to fix this and if not do you of a recipe I can use this dry mixture in. It tastes good but very dry

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