Homemade Mounds Or Almond Joy Candy Recipes

Steps:

• 1. In a mixing bowl, blend the condensed milk and vanilla. Add the powdered sugar to the mixture a little bit at a time, stirring until smooth. Stir in the coconut; the mixture should be firm. Pat the mixture firmly into a greased 9x13x2 inch pan. Chill in the refrigerator until firm. In a double boiler over hot water (not boiling), melt the chocolate, stirring often. (You may also use a microwave oven: place the chips in a bowl and heat for one minute on high, stir, then heat for 1 more minute). Remove the coconut mixture from the refrigerator and cut into 1x2 inch bars. Set each coconut bar onto a fork and dip into the chocolate. Tap fork against the side of the pan or bowl to remove excess chocolate. Air dry at room temperature on waxed paper. This could take several hours, but chocolate sets best at cool room temperature (below 70°). You may speed up the process by placing the bars in the refrigerator for about 30 minutes.
• 2. Almond Joy Add 1 cup dry roasted almonds to the list of ingredients. Substitute milk chocolate chips for semi-sweet chocolate. Place two almonds atop each bar before dipping in chocolate. Makes about 3 dozen bars.

Steps:

• In bowl, cream together butter and sugar. Add coconut, milk, walnuts and vanilla; stir until blended. Chill until slightly firm; roll into walnut-sized balls. Insert a toothpick in each ball. Place balls on baking sheets; freeze. In double boiler over simmering water, melt chocolate chips, chocolate squares and paraffin wax. Keep warm over hot water. Using picks as handles, dip frozen balls into chocolate mixture; stick picks upright into was paper-covered Styrofoam sheet. Chill until firm. Remove picks and package candy in individual paper liners. (May also be frozen.)

Steps:

• 1. Mix powder sugar and Sweetened CONDENSED MILK together. (DO NOT USE EVAPORATED MILK) Blend well. Next add coconut, stirring till well blended. (Mixture will be thick.)
• 2. With buttered hands, form into logs to cut into 1/1/2" long pieces or roll into balls to shape for Mounds. Candy MUST CHILL until chocolate is melted and ready to dip chocolates. (Chilling candy makes for easier dipping.) Optional: see Almond Joy below; top with almond on each.
• 3. Melt chocolate chips or almond bark, on med-low heat in double boiler. Make sure this choc is THIN, to coat the candy. NOTE: If chocolate or bark gets too thick to dip candy, add a little paraffin wax to the chocolate to thin to needed consistency. Use only a little at a time. Melt into chocolate (approx 1 TBS) you can always add more as needed.
• 4. Dip each chilled Mound candy into chocolate with toothpick or small slotted spoon. Place on parchment or wax paper lined baking sheet to set... chill til set and remove from refrigerator.
• 5. FOR ALMOND JOY; Press one or two almonds slightly into top of the mounds, before dipping into chocolate.
• 6. Tip: Use buttered hands to roll your candy or Mounds, this makes it so much easier. Store in covered tin in refrigerator. Remove from refrigerator 1/2 before serving candies.

Steps:

• for the coconut part melt the coconut oil with the honey, stirring to combine (add coconut butter/manna now if using).
• stir in almond extract and shredded coconut.
• divide into a 12 muffin tin and press 1-2 almonds into each if you want almond joy version.
• freeze about 15 minutes.
• for the chocolate part melt coconut oil and honey together, stir in vanilla and cocoa powder with a whisk or beaters
• top coconut patties with 2 tbs each of the chocolate and freeze 30 minutes.
• store in the freezer or refrigerator.