Almond Joy Recipe
User Reviews
5
Almond Joy Recipe
Description
The recipe starts by melting corn syrup, salt, and marshmallows over medium heat until the marshmallows dissolve completely, forming a sticky base. Sweetened shredded coconut and vanilla extract are stirred in, then the mixture is chilled to allow it to firm enough for shaping. Once chilled, the mixture is rolled into balls or shaped pieces to form the candy centers.
Semisweet chocolate chips are melted separately using a microwave or double boiler until smooth. The chilled coconut balls are then coated with the melted chocolate and topped with roasted almonds pressed into the chocolate before it sets. This dual-texture layering creates a chewy center with a crisp nutty topping and a rich chocolate exterior.
The recipe requires precise measurements, particularly ten large marshmallows and shredded rather than flaked coconut, for proper texture and binding. Using quality semisweet chocolate, such as Ghirardelli, is recommended. Omitting almonds and using dark chocolate creates a homemade Mounds variation.
Ingredients
- ½ cup light corn syrup
- ¼ teaspoon salt
- 10 large marshmallows
- 2 cups coconut sweetened shredded
- ½ teaspoons vanilla extract
- 1 (12-ounce) bag semisweet chocolate chips Ghirardelli brand
- almonds roasted, about 12, to press in the top
Instructions
- Either cover a baking sheet with parchment or waxed paper or use a marble slab. Place your prepared tray in the fridge to chill while you prepare Almond Joys.
- In a heavy-bottom saucepan over medium heat, combine corn syrup, salt, and marshmallows.
- Stir until the marshmallows are melted, then continue to stir for an additional minute. Remove from stove.
- Add coconut and vanilla. Stir well and transfer to a bowl. Chill in the fridge for 40 minutes. The mixture needs to get cool enough that it can be rolled into balls.
- In the meantime, close to when you're ready to make the balls, melt the chocolate chips. You can do this in the microwave or in a double boiler. To use a double boiler, boil water in a pot, then rest a metal bowl over the top. Place the chocolate chips in the metal bowl. Stir until the chocolate is melted and smooth. To melt in the microwave, microwave the chocolate in 10-second increments, stirring in between, until melted and smooth.
- Pull out the chilled tray and coconut mixture. Roll the coconut mixture into small balls or ovals.
- Press an almond into the top of each coconut mound.
- Dip each one in chocolate, then let cool on the chilled tray.
Notes
- Use exactly 10 large marshmallows for correct texture and consistency.
- Shredded coconut is necessary; chopping it more finely can improve texture.
- Choose quality semisweet chocolate chips like Ghirardelli for better flavor and melting.
- To make homemade Mounds bars, omit almonds and substitute dark chocolate for semisweet.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Calories | 187kcal | 9% |
| Carbohydrates | 18g | 6% |
| Protein | 1g | 2% |
| Fat | 13g | 20% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 1mg | 0% |
| Sodium | 59mg | 2% |
| Potassium | 140mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 13g | 26% |
| Vitamin C | 1.3mg | 1% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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