Homemade Almond Joys really do taste better than store-bought. Rich, chocolatey and nutty with plenty of light, flaky coconut, Almond Joy candy bars are easier than you’d expect to make at home.
Ingredients
- 1/2 cup light corn syrup (such as Karo)
- 1/4 teaspoon salt
- 10 large marshmallows exactly 10 or the consistency is off
- 2 cups shredded coconut (not flakes) (it’s better if you chop it more finely in a food processor)
- 1/2 teaspoons vanilla
- Roasted almonds
- 1 bag Ghiradelli semi-sweet chocolate chips (they are worth the extra money)
Instructions
- 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 the double boiled method by putting them in a metal bowl and placing the bowl over a pot of boiling water.
- Stir until chocolate is melted and smooth. Roll the coconut mixture into small balls or ovals and press an almond into the top.
- Dip each one in chocolate then let cool on a chilled marble slab, parchment paper, or on wax paper over a chilled cookie sheet.For Homemade Mounds: omit the almond and use dark chocolate chips.
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