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In a Tefal 18cm saucepan gently melt the fat, syrup and milk over a low heat but dont let it boil. (Ask an adult to help you with this part).
Remove from the heat and leave to cool for 3 minutes.
Using a sieve, sift the icing sugarand cocoa together into a bowl. Spoon 2 tablespoons of the icing sugar and cocoa mixture into the saucepan and beat really hard with a wooden spoon. Beat in the rest of the icing sugar and cocoa mixture 2 tablespoons at a time. Remember its important to add the icing sugar mixture in small amounts and mix it all in before adding some more.
If you add too much at a time it won't work.
Keep adding more of the icing sugar mixture until it gets really stiff (When you have used up nearly all of the icing sugar you may have to ask an adult if the mix is too stiff for you to mix). Leave to cool slightly then shape into balls
Pour some of the chocolate strands into 2 separate bowls Roll each of the balls in either chocolate or sugar strands. Place in paper sweet cases and leave to chill in the fridge for 2-3 hours. The sweets should be stored in an airtight container in a cool place for upto 4 days.