Almond Joy Chocolate Balls
Almond Joy Chocolate Balls
My sister gave me this recipe, and they are just delicious, especially if you like Almond Joy candy bars.
2 (16 oz.) boxes powdered sugar
½ cup (1 stick) butter, softened
1 (14 oz.) can sweetened condensed milk
1 tsp almond extract
1 (14 oz.) package shredded coconut
1-1/2 cups chopped almonds
1 lb. milk chocolate
½ bar paraffin wax (that you use for canning)
Cream together powdered sugar and butter in a bowl. Add the sweetened condensed milk and mix till combined. Stir in almond extract, coconut and almonds; Mix well.
Form candy into 1” balls. Place on a baking sheet that has been lined with waxed paper and refrigerate at least 3 hours.
Melt the milk chocolate and paraffin in the top of a double boiler, stirring well. Remove from the heat but allow chocolate to remain over the hot water. The paraffin wax creates a shiny exterior on your candy and it is okay to eat! If the chocolate becomes too thick, return to the heat for a minute to thin.
With a toothpick, dip each ball into the chocolate and place in a small foil cup (made for candy and looks like a miniature muffin cup) and place on a baking sheet that has been lined with waxed paper.
These candies can be frozen. Defrost to room temperature to serve.
My sister gave me this recipe, and they are just delicious, especially if you like Almond Joy candy bars.
2 (16 oz.) boxes powdered sugar
½ cup (1 stick) butter, softened
1 (14 oz.) can sweetened condensed milk
1 tsp almond extract
1 (14 oz.) package shredded coconut
1-1/2 cups chopped almonds
1 lb. milk chocolate
½ bar paraffin wax (that you use for canning)
Cream together powdered sugar and butter in a bowl. Add the sweetened condensed milk and mix till combined. Stir in almond extract, coconut and almonds; Mix well.
Form candy into 1” balls. Place on a baking sheet that has been lined with waxed paper and refrigerate at least 3 hours.
Melt the milk chocolate and paraffin in the top of a double boiler, stirring well. Remove from the heat but allow chocolate to remain over the hot water. The paraffin wax creates a shiny exterior on your candy and it is okay to eat! If the chocolate becomes too thick, return to the heat for a minute to thin.
With a toothpick, dip each ball into the chocolate and place in a small foil cup (made for candy and looks like a miniature muffin cup) and place on a baking sheet that has been lined with waxed paper.
These candies can be frozen. Defrost to room temperature to serve.
