Thursday, December 23, 2010

Homemade Almond Joy

Each year I try one candy recipe to add to my cookie plate and each year I continue to realize that candy making is a little harder than I first expect. I found this recipe for homemade almond joy on one of my favorite blogs- Joy the Baker. She has such fun baking projects and I really thought these would be easy.
My little coconut mounds came out nicely- although in retrospect perhaps a bit too moist.
 I couldn't decide between one or two almonds so I did a bit of each.
The chocolate was warmed, and.... what a mess ensued. I can assure you they tasted good even though they didn't look pretty. Joy's were quite pretty if you'd like to see what they could turn out like with a little more practice. I just need to learn how to dip. I probably should have started with extra small pieces.
Homemade Almond Joy
Adapted From: Joy the Baker
Printable Recipe
makes about 30 little bars
7 ounces sweetened condensed milk
1 cup powdered sugar
1 Tbs pure vanilla extract
pinch of salt
2 1/2 cups unsweetened flaked coconut
30 almonds
about 20 ounces (a bag and a half) of good quality semi sweet chocolate chips

1. Preheat the oven to 350 degrees F, spread raw almonds onto a baking sheet and toast for about 10 minutes.  Remove from the oven and allow to cool.

2.In a medium bowl, whisk together sweetened condensed milk, powdered sugar, salt and vanilla extract.  Stir in the unsweetened coconut. Place mixture in the freezer for 3o minutes.

3. Line a baking sheet with parchment paper.  Remove the coconut mixture from the freezer.  With clean hands shape one tablespoon of coconut into a little log about 2 inches long and 3/4-inch thick. Press the logs together very well so they don’t crack when dipped. Place the log on the lined baking sheet and continue until all of the coconut mixture is gone. Rinse hands occasionally if they get too sticky.  Press an almond on top of each coconut log.  It might not completely stick.  That’s ok.  Place the baking sheet in the fridge to chill while you melt the chocolate.

4. Place a medium  pot with two inches of water over a medium flame.  Bring the water to a simmer.  Place chocolate chips in a heat proof bowl and place the bowl over the simmering water.  Stir the chocolate as it melts.  Turn off the flame once the chocolate has melted but keep the bowl of melted chocolate over the hot water.

5. Remove the coconut candies from the fridge.  Place one coconut almond log on a fork.  Use a spoon to scoop a bit of chocolate over the almond.  This will help the almond stick to the candy and not fall off during dipping.  Lower fork into chocolate and spoon chocolate over candy to coat.  Lift fork and gently shake to release some of the chocolate.  Scrape the bottom of the fork along the side of the bowl and place on the lined baking sheet.  You might need a toothpick to help get the candy off the fork. Repeat until all candy is coated in chocolate.  If chocolate gets thick, just turn on the flame and heat slightly.

6. Let dipped candy harden in the fridge for 45 minutes.  Store in an airtight container at room temperature.  If you need to layer the candy in a container, use waxed paper to separate the layers.


  1. No matter what they look like, they would be a big hit here...this is my husband's favorite candy bar. I will need to make these, won't I? After the holidays, I cannot add one more thing before. And btw, STOP IT, TAKE A REST! I can't keep up with are posting too many good things over here! Happy Holidays, my friend...hope it is full of fun, good memories, and much love.

  2. You are a daring woman. Dipping is too intense for me.


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