Almond Joy Candy
Love the famous candy bar? Then you will definitely love this candy treat!
3/4 cup (or 1 1/2 sticks) butter
1 (14-ounce) can sweetened condensed milk
2 teaspoons vanilla extract
1 pound (5 1/3 cups) sweetened shredded coconut
2 cups toasted almonds, chopped
2 cups (12-ounces) milk or semisweet chocolate chips
1 tablespoon vegetable shortening (do not use butter, margarine, spread or oil)
- Line a 13x9x2-inch baking pan with lightly buttered waxed paper or aluminum foil. Set aside.
- Melt butter in large saucepan, add milk and vanilla, mixing well. Stir in coconut and almonds and mix well. Press into prepared pan and refrigerate until firm.
- Invert pan, peel off paper and cut candy into small squares.
- Melt chocolate and shortening in double boiler over simmering water; dip candy pieces in chocolate. Place on waxed paper-lined baking sheets and allow to dry at room temperature. Store tightly covered at room temperature.
Makes about 4 pounds candy.