Almond Joy Candy
Source of Recipe
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1 1/2 cup butter
1 (14-ounce) can sweetened condensed milk
2 teaspoons vanilla
1 pound (5 1/3 cups) sweetened shredded coconut
2 cups toasted almonds, chopped
2 cups (12-ounces) milk or semisweet chocolate chips
1 tablespoon vegetable shortening
Line a 13 x 9 x 2-inch baking pan with lightly buttered waxed paper or aluminum foil. Set aside.
Melt butter in large saucepan, add milk and vanilla, mixing well. Stir in coconut and almonds and mix well. Press into prepared pan and refrigerate until firm.
Invert pan, peel off paper and cut candy into small squares.
Melt chocolate and shortening in double boiler over simmering water; dip candy pieces in chocolate. Place on waxed paper-lined baking sheets and allow to dry at room temperature. Store tightly covered at room temperature.
Makes about 4 pounds candy.
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