Almond Joy Candy
adapted from Top Secret Recipes by Todd Wilbur
makes about 36 bars
5 ounces sweetened condensed milk
1 teaspoon vanilla extract
2 cups powdered sugar
14 ounces shredded coconut
24 ounces milk chocolate chips
1 cup whole almonds
Grease a 9 x 13 x 2 pan and line with either waxed or parchment paper, leaving an overhang. Set aside. Mix together the condensed milk and the vanilla either by hand or with a stand mixer fitted with the paddle attachment. Slowly add the powdered sugar to condensed milk and vanilla mixture, stirring until smooth. Stir in the coconut. The mixture should be firm.
Pat the mixture into the greased pan, trying to keep it as even as possible. Lightly score the mixture into 1 x 2-inch bars and top each bar with two almonds, pressing the almonds lightly into the mixture. Chill in the refrigerator until firm, about an hour.
In a double boiler over hot water, melt the chocolate chips, stirring often. Keep warm.
Remove the coconut mixture from the refrigerator and remove the coconut mixture with the paper still attached. Pop it upside down on a cutting board, remove the paper and cut into 1 x 2-inch bars. Set each bar onto a fork and dip into the chocolate. Let the excess chocolate drip off each bar and air dry at room temperature on parchment or waxed paper. It will take a few hours for the chocolate to set. You can also refrigerate the coated bars for about 30 minutes.
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