Mound Bars & "Almond Joy" candy By FREDA
FREDA GABLE @cookin4me
- 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)
- 3 C
- bag choc chips or choc almond bark
- 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.
MIX 1ST 3 ITEMS TOGETHER, MIX WELL
IF CHOC/BARK IS TOO THICK TO DIP CANDY
. . (DO NOT USE EVAPORATED MILK)
Next add; Coconut, stirring till well blended. (Mixture will be thick)
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.
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.
Place on parchment or wax paper lined baking sheet to set. . . chill til set and remove from refer.
Press one or two almonds slightly into top of the mounds, before dipping ito choc.
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.