ALMOND JOY CANDIES
This is a very simple recipe that tastes so good you'll want to hide them! I have made candy to sell at Christmas time off and on for the past 12 years and these are a must have! This is a very small batch and I am guessing the # you'll get because you can make them like a snack size almond joy or a half bar with 2 almonds, so the size is as you wish. I have made this times 4 the amount with out any problem . They keep very well in an airtight container in a cool place for 1 month.
Provided by startnover
Categories Candy
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Toast the almonds in the oven at 400°F just till they are warm and you can start to smell them (3-5 min); set aside.
- Bring the Karo to a boil and add the coconut, remove from heat and add extract.
- Place in fridge till firm.
- Form into 12 round balls or 6 ovals and place on waxed paper -- press 1 almond to each ball or 2 to each oval and chill for 1/2 hour. (You can play with the size of these, if you like more filling to less chocolate, make them bigger, you'll just get fewer).
- Melt the chocolate in a double boiler or in a microwave being careful to stir often and not cook--just melt.
- Dip each candy into the chocolate; coat evenly and completely. No coconut should be exposed! Place on a wax paper lined cookie sheet in the fridge till chocolate is set.
- Store in a airtight container.
Nutrition Facts : Calories 80, Fat 5.3, SaturatedFat 4.1, Sodium 7.6, Carbohydrate 8.5, Fiber 1.3, Sugar 2.9, Protein 0.8
ALMOND JOY BALLS
Make and share this Almond Joy Balls recipe from Food.com.
Provided by Lali8752
Categories Candy
Time 30m
Yield 20-24 pieces
Number Of Ingredients 5
Steps:
- Drain a cooked potato and mash with a fork in large bowl.
- Work in powdered sugar, add coconut and extract.
- be sure to mix well.
- Roll in balls or logs and chill.
- Dip in melted chocolate.
- If it becomes sticky while rolling in balls just chill again.
ALMOND JOY BITES
I was given this recipe (or a version of it at least) the year my son turned one. During a move I lost track of where I put the recipe. I found it this Christmas in the back of my old copy of our family cookbook I had given my son when he married (he is now 23). It's now back in rotation and everyone loves it. My brother-in-law...
Provided by Katie Walden
Categories Chocolate
Time 3h40m
Number Of Ingredients 8
Steps:
- 1. Cream butter and sugar together in bowl. Add condensed milk and mix until well incorporated.
- 2. Stir in almond extract, coconut and nuts (if you like, you can roll the dipped balls into the chopped nuts instead of incorporating them into the mix or place one whole almond on top of each ball, pressing slightly to secure). Mix well.
- 3. Form candy into balls measuring approximately 1-inch. (I use a 1.25 in. cookie scoop to ensure uniformity). Place balls on waxed paper and refrigerate for at least 3 hours.
- 4. Melt almond bark in top of double boiler, stirring well. Once the chocolate is completely melted, remove the boiler from heat but allow the chocolate to stay over hot water (if the chocolate thickens too much, return to heat for a minute or so to thin).
- 5. With a toothpick, dip each ball into chocolate and place on waxed paper until set. Do this process in small batches. If the refrigerated balls are allowed to soften too much they tend to fall off the toothpick. If the toothpick method doesn't work for you, use one fork to dip each ball (sit the ball across the tines, do not stick it on the tines) and use another to help coat the ball, tapping the fork on the side of the boiler to remove excess chocolate.
- 6. I recommend storing these in the refrigerator ... if you have any left!
ALMOND JOY CHOCOLATE BALLS
I love Almond Joy candybars and these balls are equally good!
Provided by Jamallah Bergman
Categories Chocolate
Number Of Ingredients 8
Steps:
- 1. Cream together sugar and butter in a bowl;add milk. Stir in almond extract,coconut and nuts;mix well. Form candy into 1 inch balls. Place on waxed paper and refrigerate for 3 hours. Melt paraffin and chocolate in top of double boiler, stirring well. Remove from heat but allow chocolate to remain over hot water.(If chocolate becomes to thick,return to heat for a minute or so to thin). With toothpick, dip each ball in chocolate and place on waxed paper to set.
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Reviews 11Estimated Reading Time 3 mins
- In a large bowl, mix shredded coconut, condensed milk, and vanilla. The mixture will be sticky but pliable for you to shape.
- In a double broiler (a bowl over a pan filled with water), melt the chocolate. If you choose to use the microwave to melt your chocolate, it will take 1-2 minutes but make sure you stir every 15-30 seconds so the chocolate doesn’t burn.
- Line a mini cupcake pan with liners (I find it easier this way so they hold up). Add a teaspoon or so of melted chocolate into the bottom of each cup – enough to fill the bottom. Top with a teaspoon of coconut mixture and press down lightly using your spoon. Top the coconut with an almond, press down to sink into the coconut slightly, and top with more melted chocolate (enough to cover).
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- In a heavy sauce pan (over medium on the stove) heat syrup, marshmallows, and salt. Stir until marshmallows are melted.
- Continue to stir over heat for an additional minute. Remove from stove and add coconut and vanilla.
- Stir well and transfer to a bowl to cool in the fridge. The mixture needs to get cool enough that it can be rolled into balls.
- In the meantime, melt the chocolate chips. I like to do this by putting them in a metal bowl and placing the bowl over a pot of boiling water.
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