Melt butter in heavy saucepan over low heat. Add cocoa; stir until smooth. Add sweetened condensed milk; cook and stir constantly until mixture is thick, smooth and glossy, about 4 minutes. Remove from heat; stir in Rimon dessert wine and the vanilla. Cover; refrigerate 3 to 4 hours or until firm. Shape into 1 1/4 inch balls; roll in cocoa or powdered sugar. Refrigerate until firm, 1 to 2 hours. Store, covered, in refrigerator.

Makes about 2 1/2 dozen candies.

Pair with Rimon Dessert Wine or with Rimon Galilee Port  

read Amy Reiley's review of Rimon Dessert Wine