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The Perfect Almond Joy

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Recipe can be found here
Yield: 36 pieces

Ingredients:
7 fluid oz. sweetened condensed milk
1 teaspoon vanilla extract
1/8 teaspoon sea salt
2 1/4 cups confectioners’ sugar, sifted
14 oz. sweetened flaked coconut
1/2 cup whole, raw almonds, toasted
16-20 oz. bittersweet chocolate (I like Callebaut)

Instructions:
Line a 9 x 13″ baking pan with foil and spray with cooking spray. In a large bowl combine the condensed milk, vanilla, and salt. mix to combine. Add confectioners’ sugar, 1 cup at a time, mix until smooth. Add the coconut and mix well.

Pour into prepared baking pan and press it firmly into the pan. Press the almonds, firmly, in even rows into the coconut mixture. Chill in the fridge for an hour. Remove from fridge and cut into desired shapes. Freeze while you are temper the chocolate.

If you don’t have a tempering machine, see here on how to temper chocolate.

When the chocolate is ready, take candies out of the freezer, 10 at a time, and dip into the tempered chocolate. shake off excess and place on silpat mats or parchment lined baking sheets.

Once chocolate has set, place candy in an airtight container. they will store for a week, but they won’t last two days!

- Recipe courtsey of Susan Salzman

 

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