Almond Joy Candies Recipes

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HOMEMADE ALMOND JOY CANDY BARS



Homemade Almond Joy Candy Bars image

These Homemade Almond Joys are a family favorite! They are so delicious and easy to make! My husband likes these better than the actual candy bar.

Provided by Emily Walker

Categories     candy     Dessert

Time 1h5m

Number Of Ingredients 7

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))

Steps:

  • 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.

Nutrition Facts : Calories 187 kcal, Carbohydrate 18 g, Protein 1 g, Fat 13 g, SaturatedFat 12 g, Cholesterol 1 mg, Sodium 59 mg, Fiber 4 g, Sugar 13 g, ServingSize 1 serving

HOMEMADE ALMOND JOYS WITH DARK CHOCOLATE



Homemade Almond Joys with Dark Chocolate image

Rich, chocolatey and nutty with plenty of light, flaky coconut, Almond Joy candy bars are easier than you'd expect to make at home.

Provided by Mary Younkin

Categories     Snack

Time 7m

Number Of Ingredients 7

1 1/4 cup shredded sweetened coconut
1/4 cup sweetened condensed milk *
1/2 teaspoon vanilla
18-36 roasted almonds
2 cups dark chocolate chips (or the chocolate of your choice)
Optional: 2 tablespoons coconut oil
36 tiny cupcake liners (about 1" in size)

Steps:

  • Stir together the coconut, condensed milk and vanilla. It should be sticky and hold it's shape when pressed together.
  • Melt the chocolate (along with the optional coconut oil to thin it) in a glass bowl over a pan of water, or in the microwave at half power for about 2 minutes, stirring every 30 seconds or so.
  • Drizzle 1 teaspoon of chocolate into the bottom of each cup. Add 1 teaspoon of the coconut mixture. Press on the coconut slightly to make the chocolate slide up the sides of the liner.
  • Top the coconut with an almond and then pour a teaspoon of chocolate on top. Chill in the refrigerator until ready to eat. Store in the refrigerator for up to a week or in the freezer for a couple of months. Enjoy!

Nutrition Facts : Calories 79 kcal, Carbohydrate 8 g, Protein 1 g, Fat 4 g, SaturatedFat 4 g, Sodium 21 mg, Sugar 5 g, ServingSize 1 serving

ALMOND JOY® CAKE



Almond Joy® Cake image

My 12-year-old granddaughter, Annalise, made this for a church party and won the contest for best dessert. It is more yummy than the candy bar it is named after!

Provided by jillstauffer

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 1h21m

Yield 16

Number Of Ingredients 14

cooking spray
1 package chocolate cake mix (such as Duncan Hines®)
1 cup water
3 eggs
⅓ cup vegetable oil
1 cup evaporated milk
1 cup white sugar
26 large marshmallows
1 (14 ounce) bag shredded coconut
½ cup evaporated milk
½ cup butter
½ cup white sugar
1 cup chocolate chips
½ cup whole almonds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan with cooking spray.
  • Combine chocolate cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on medium speed until smooth, about 2 minutes. Pour batter into the prepared cake pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 26 to 31 minutes.
  • Mix 1 cup evaporated milk, 1 cup sugar, and marshmallows together in a large pot; cook and stir over medium-low heat until marshmallows are melted, about 5 minutes. Stir in coconut. Pour coconut mixture over hot cake.
  • Combine 1/2 cup evaporated milk, butter, and 1/2 cup sugar in a saucepan; bring to a boil, stirring constantly. Fold in chocolate chips and almonds. Spread over coconut layer.
  • Cool cake until coconut layer and chocolate layer are set, about 30 minutes.

Nutrition Facts : Calories 485.7 calories, Carbohydrate 44.1 g, Cholesterol 57 mg, Fat 34.5 g, Fiber 5.2 g, Protein 6.2 g, SaturatedFat 22 g, Sodium 99.2 mg, Sugar 35.7 g

ALMOND JOY CANDIES



Almond Joy Candies image

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

1/3 cup Karo syrup
1 cup coconut
1/2-1 teaspoon almond extract (depends on how strong an almond flavor you wish)
12 almonds
5 ounces chocolate bark (you may need more to coat properly)

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 CAKE



Almond Joy Cake image

This is a fantastic Almond Joy cake recipe-tastes just like the candy bar. -Daria Burcar, Rochester, Michigan

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 16 servings.

Number Of Ingredients 12

1 package devil's food cake mix (regular size)
1 cup buttermilk
4 large eggs, room temperature
1/3 cup canola oil
20 large marshmallows
1 cup sugar
1 cup evaporated milk
2 tablespoons cornstarch
3-1/2 cups sweetened shredded coconut
1 cup chopped almonds
1 can (16 ounces) chocolate fudge frosting
Optional: large coconut flakes and toasted whole almonds

Steps:

  • Preheat oven to 325°. Grease and flour two 9-in. round baking pans. In a large bowl, combine cake mix, buttermilk, eggs and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Divide batter between prepared pans. Bake until a toothpick inserted in the center comes out clean, 28-32 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a large saucepan, combine marshmallows, sugar, milk and cornstarch. Cook and stir over low heat until marshmallows are melted; increase heat to medium and bring to a boil, stirring constantly. Stir in coconut and almonds. Remove from heat; cool. Refrigerate filling until cold but still spreadable, about 45 minutes., Using a long serrated knife, cut each cake horizontally in half. Place 1 cake layer on a serving plate. Spread with 1/3 of coconut filling. Repeat twice. Top with remaining cake layer. Spread fudge frosting over top and sides of cake. Refrigerate until set, at least 1 hour. Garnish with coconut flakes and almonds if desired. Refrigerate leftovers.

Nutrition Facts : Calories 502 calories, Fat 23g fat (10g saturated fat), Cholesterol 35mg cholesterol, Sodium 371mg sodium, Carbohydrate 73g carbohydrate (56g sugars, Fiber 3g fiber), Protein 5g protein.

ALMOND JOY CANDIES



Almond Joy Candies image

This is a candy that is very much like an Almond Joy candy bar. It is fairly easy with impressive results. I have been making these around Christmastime for over 20 years.

Provided by thecatergator

Categories     Candy

Time 1h

Yield 30 candies

Number Of Ingredients 6

1 lb powdered sugar
2/3 cup sweetened condensed milk
1 cup coconut
1/2 cup margarine, softened (1 cube,don't use butter)
1 cup chopped fine almonds or 1 cup walnuts
12 ounces chocolate chips (I use Ghiradelli apeels from a cake decorating shop)

Steps:

  • combine all ingredients except for chocolate in a medium size metal bowl. Cover bowl with plastic wrap and place in freezer for about 20 minutes to set up. Roll mixture into 3/4 inch balls and place balls on waxed paper. The balls should be firm and hold their shape.
  • Take a toothpick and stick it in the center of each of the balls and then dip it into the melted chocolate in the double boiler. Let the excess chocolate drip back off into pan. Set chocolate covered candy onto open spot on waxed paper and pull out toothpick, leaving a small hole. You will need to smear chocolate with toothpick to cover the hole. Repeat with remaining balls.
  • If you use apeels, then these should set up in just a couple minutes. If using meltd chocolate chips and parafin, you will want to place these in fridge to help set up.

Nutrition Facts : Calories 208.2, Fat 11.3, SaturatedFat 4.7, Cholesterol 2.3, Sodium 62.1, Carbohydrate 27.5, Fiber 1.7, Sugar 25.1, Protein 2.3

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