Almond Joy Candy Recipe

How to make it

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• Line two large cookie sheets with waxed paper.
• Set a large wire cooling rack on the paper; set aside.
• Place the coconut in a large bowl; set aside.
• Place corn syrup in a 1-cup glass measureing cup.
• Microwave on high (100%) 1 minute or until syrup boils.
• Immediately pour over coconut.
• Work warm syrup into coconut using the back of a wooden spoon until coconut is thoroughly coated.
• This takes a little time, and yes, there is enough syrup.
• Using 1 level tablespoon of coconut, shape into a ball by squeezing coconut firmly in palm of one hand, then rolling between both palms.
• HINT: Measure out all of the coconut then roll into balls.
• Place 2 inches apart on wire racks.
• Let dry 10 minutes.
• Reroll coconut balls so there are no loose ends of coconut sticking up.
• Place milk chocolate and shortening in a 4-cup glass measureing cup or 1 1/2 quart microwave-safe bowl.
• Microwave on high 1 to 2 minutes or until mixture can be stirred smooth and is glossy; stirring once or twice.
• Working quickly, spoon 1 level tablespoon of the chocolate over each coconut ball, making sure chocolate coats and letting excess chocolate drip down onto waxed paper.
• While chocolate coating is still soft, lightly press 1 almond on top of each.
• Let stand to set or place in refrigerator.
• Store in a single layer in air-tight container.
• Keeps best if refrigerated. Makes 26.