Mound Bars & "Almond Joy" candy By FREDA
|Categories:||Candies, Chocolate, Quick & Easy|
|Serves:||50-60 pieces (makes Lots)|
|MIX 1ST 3 ITEMS TOGETHER, MIX WELL|
|1 lb||bag sweetened coconut|
|1 lb- box||powdered sugar|
|1 can(s)||(eagle brand) 14 oz size sweetened condensed milk, (do not use evaporated milk)|
|1||bag choc chips or choc almond bark|
IF CHOC/BARK IS TOO THICK TO DIP
|see note below: parraffin wax as needed, approx 1/2 blk wax to 1 1/2 lb chocolate (add to choc, little at a time in small chunks ) ths keeps your choc thin when dipping.|
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DirectionsMix Pdr sugar and Sweetened CONDENSED MILK together.
. . (DO NOT USE EVAPORATED MILK)
Next add; Coconut, stirring till well blended. (Mixture will be thick)With Buttered hands, Form into logs to cut,
into 1/1/2" long pieces, or Roll into balls,to shape as for mounds, to dip.
Candy MUST CHILL, til choc is melted and ready to dip Chocolates.
(Chilling candy makes for easier dipping)
Optional: see almond Joy below; Top with almond on each.Melt choc chips or almond bark, on med low heat in double boiler. Make sure this choc is THIN, to coat the Candy,
if Choc or Bark gets too thick to dip candy, add a little paraffin wax to the choc to thin to needed consistency.
Use only a little at a time. Melt into choc.(approx 1 TBS) you can always add more as needed.Dip each Chilled mound candy into choc. with toothpick, or small slotted spoon.
Place on parchment or wax paper lined baking sheet to set. . . chill til set and remove from refer.FOR ALMOND JOY;
Press one or two almonds slightly into top of the mounds, before dipping ito choc.Tip:
Use buttered hands to roll your candy, or Mounds, this makes it so much easier.
Store in covered tin in refer. Remove from refer 1/2 before serving candies.