Posted by Unknown on May 22, 2001 at 21:55:39:
Almond Joy Fudge
Ingredients
2 packages (12 ounce each) semi sweet chocolate chips
2 cans (14 ounce each) sweetened condensed milk
2 teaspoons vanilla extract
2 cups (16 pieces) mini Almond Joy candy bars, cut into 1/2 inch pieces from a 1 pound package
1 tube green decorating icing (optional)
1 tube red decorating icing (optional)
Method
Butter 8 inch square baking pan. Line with enough wax paper to over hand 2 sides by 2 inches. In pot combine chips and milk; over medium heat cook stirring constantly, until mixture is melted and smooth. Remove from heat; stir in vanilla. Cool one minute. Stir in candy bars. Spread mixture evenly in pan. Refrigerate until firm, at least 2 hours. Use wax paper to help remove from pan. Peel off paper; cut into squares. If desired, pipe holly leaf and berries with icings.
Yield: 36 pieces
[ahem. Can you tell this is christmas? Ignore the holy and berry icing thing. Might want to make it red white and blue for the upcoming holidays if you use it]
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Almond Crunch Bars
l stick oleo
l cup almonds
l/2 c. sugar
l Tbls. light corn syrup
Use a round cake pan and line with foil. Butter foil generously. Take
ingredients and heat in l0-inch skillet and stir constantly until mixture
turns golden brown - about 5 - 6 minutes.
Add 1/2 cup wide coconut, mix well.
Pour and spread in pan. Let cool l5 min. and lift off and break into
pieces. Enjoy!! It's that simple!
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Subject: almond roca
Message:
Almond Roca 2 c (1 pound) butter 2 c Sugar 1/2 c Whole almonds 1 lg Package
chocolate chips 1/2 c Walnuts
ground in a blender Melt butter over high heat. Add sugar, stirring until it
foams up well. Continue over high heat,
adding almonds. Continue to cook, stirring continually until mixture is
color of mahogany and sugar is all melted.
(Take it off the heat for a moment if it starts to smoke.) Stir as you take
it off the heat permanently and pour quickly
onto your biggest flat pan with sides. Tilt to spread evenly. After 5
minutes, pour on chocolate chips. When they
have melted a bit, spread them over the top of the hot mixture with a rubber
scraper. Scatter ground walnuts over
the top, shaking to distribute evenly. Candy is thoroughly cooled when the
chocolate is dull looking. (Cool at least
three hours at room temperature.) Break into pieces and it's ready to eat.
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ALMOND JOY CANDY
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3 Tbsp. butter
1 1/2 c. semi-sweet chocolate
1 can Eagle Brand milk
1 pkg. Knox gelatine
1 (14 oz.) pkg. coconut
1 1/4 c. chopped almonds
Melt butter and chocolate bits. Line a 10 x 10-inch pan
with wax paper. Pour 1/2 of melted chocolate in bottom of pan;
smooth out and put in freezer. Place milk in saucepan; sprin-
kle gelatine over milk and beat until gelatine dissolves. Add
coconut mix; pour over chocolate, spooning out in small por-
tions. Spread evenly. Sprinkle almonds on top. Pour on rest
of chocolate mix; freeze solid.
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ALMOND JOY
(Candy)
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1/2 c. potatoes, boiled
1 lb. sugar (confectioners)
12 to 14 oz. Baker's coconut
plus 1/2 cake paraffin
2 1/2 lb. chocolate bars with
almonds plus 1/3 cake
paraffin wax
Mash potatoes. Add confectioners sugar and coconut.
Melt chocolate and paraffin wax. Pour over coconut on foil.
Set to cool. Cut into bars.