• In a large bowl, combine 3¾ cups crushed graham and (1) large can sweetened condensed milk and 3 tablespoons of evap milk to dilute condensed milk that stick in the can.
• Using a fork or a spatula, mix together until well blended and form a dough. If it’s too sticky, add the remaining ¼ cup of crushed graham and mix again, until it resemble a cookie dough.
• Use a food safety gloves or clean hands as possible when making a ball.
• Using a tablespoon, scoop out 1 tablespoon of graham dough and flatten, about 1½ inches and place a mini marshmallow in the center.
• Pinch the graham to seal the marshmallows inside and roll between your palm to form a ball.
• For easy rolling, use a little vegetable shortening or oil in your palm to avoid graham dough from sticking.
• Continue making graham balls, one at a time until you’re done.
• Coat each graham ball in crushed graham or sprinkles, roll to coat evenly and place each ball in paper cups.
• Refrigerate graham balls for about 10-15 minutes, until the balls are firm and hard.
• Serve graham balls, chilled or at room temperature, any leftovers can be stored in plastic container and keep refrigerated.

Note: This will last for 1 week if stored properly.