Homemade Almond Joys

These Homemade Almond Joys are a fun way to make your own candy at home! Only a few ingredients come together for a treat that is fresh and delicious and fun!

Want to make more candy bars at home? Try these Homemade 100 Grand Bars!

There is something about making candy at home that is so fun and satisfying. And these Homemade Almond Joys are our newest obsession!

I’m not kidding – we went through 3 batches over the last couple months. And whenever I’d run out, I’d have my husband or kids asking if there were more.

The original recipe I had posted here back in 2007 only had the bottoms dipped in chocolate, but I decided these needed the full copycat treatment. And they really are such a good copycat!

I know you probably weren’t expecting marshmallow in the center, but trust me – you’d never know it’s made from marshmallows. The centers are moist and sweet and just so good!

Ingredients

• Marshmallows: The recipe calls for large marshmallows. When this recipe was first written, there weren’t so many different sizes, so I have also included the weight.
• Corn Syrup: You will want to use light corn syrup.
• Extracts: You need both almond extract and vanilla extract. Use pure extracts for the best flavor.
• Coconut: I am using sweetened coconut. If you want a less sweet candy, you could probably use unsweetened coconut.
• Almonds: I have just plain, roasted almonds.
• Chocolate: I like to use chocolate wafers because they are easy to dip. If you are good at tempering chocolate, that will give you the best flavor, but for the easy route, chocolate wafers are the way to go.

How to Make Homemade Almond Joys

STEP 1: Combine the marshmallows and the corn syrup together in a saucepan. Cook them over medium heat until the marshmallows are melted.

STEP 2: Remove the pot from the heat and stir in both extracts. Then stir in the coconut. Refrigerate this mixture until it is fully chilled, at least 1 hour. I just leave it in the pan.

STEP 3: Once chilled, remove from the refrigerator and form the candy into the coconut centers. I find this easiest to use using a spoon and wet hands. I’ll have a little bowl of water that I can re-wet my hands with. Each center should be about 2 tablespoons, and you should have 16 centers when you are done.

STEP 4: Take an almond and press it slightly into the top of each candy. Now put the baking sheet in the freezer and freeze for 30 minutes.

STEP 5: Melt the chocolate according to the package directions. Dip each of the centers into the chocolate, allowing any excess chocolate to drip off.

STEP 6: Transfer the candy back to the baking sheet. Let them fully set up before serving.

Tips and Tricks

Feel free to add 2 almonds to each like a real Almond Joy.

You can also leave the almonds off and use dark chocolate. Then you have a Mounds bar!

If the centers start to get too soft while dipping in chocolate, just put them back in the freezer. They will be easiest to dip if they are chilled.

You will want to store these in the refrigerator. You can eat them cold, or you can set them out to let them come to room temperature before serving. They will get pretty soft if not stored in the refrigerator, though.

More Candy Recipes

Potato Candy
Buckeye Recipe
Shaggy Dog Candy Recipe

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Homemade Almond Joys

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Author: Deborah Harroun

Prep Time: 30 minutes minutes

Cook Time: 5 minutes minutes

Chilling Time: 1 hour hour 30 minutes minutes

Total Time: 2 hours hours 5 minutes minutes

Servings: 16 pieces

Course: Dessert

Cuisine: American

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Similar to Almond Joy candy, these Chewy Coconut Centers are sweet coconut candies dipped in chocolate and topped with an almond.

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Ingredients

• ▢ 12 large marshmallows (2.6 oz)
• ▢ 1/2 cup light corn syrup
• ▢ 1 teaspoon vanilla extract
• ▢ 1/4 teaspoon almond extract
• ▢ 2 1/2 cups sweetened shredded coconut
• ▢ 16 whole almonds
• ▢ 8 oz milk chocolate wafers

Instructions

• In a heavy 2 quart saucepan, combine the marshmallows and the corn syrup. Set the pan over medium heat and stir until the marshmallows are melted.
  12 large marshmallows, 1/2 cup light corn syrup
• Remove from the heat and stir in the vanilla extract and the almond extract, then stir in the coconut until fully combined.
  1 teaspoon vanilla extract, 1/4 teaspoon almond extract, 2 1/2 cups sweetened
• Refrigerate the mixture for at least 1 hour, or until fully chilled.
• Once chilled, remove from the refrigerator. Line a baking sheet with parchment paper.
• Using a spoon, scoop out about 2 tablespoons of the mixture. Wet your hands, then shape the mixture into an oval, flattening on the top and the bottom. Place on the baking sheet. Repeat with the remaining coconut mixture. (You should get 16 pieces.)
• Place an almond on top of each piece of candy, pressing it in slightly. Transfer the baking sheet to the freezer for about 30 minutes.
  16 whole almonds
• When the time is almost up, melt the chocolate wafers according to the package directions.
  8 oz milk chocolate wafers
• Remove the centers from the freezer. Working with one at at time, dip in the chocolate, letting any excess chocolate drip off before placing back on the parchment paper.
• Continue with the remaining coconut centers until they have all been covered in chocolate.
• Let the chocolate set up before serving.

Recipe Notes:

Adapted from Candymaking.

Store the candy in the refrigerator. They can be served cold, or let them come to room temperature before serving.

Leave off the almond and dip in dark chocolate to make homemade Mounds bars!

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

 

Nutrition Information

Serving: 1candy, Calories: 198kcal (10%), Carbohydrates: 28g (9%), Protein: 1g (2%), Fat: 8g (12%), Saturated Fat: 6g (38%), Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 2mg (1%), Sodium: 43mg (2%), Potassium: 119mg (3%), Fiber: 2g (8%), Sugar: 18g (20%)

Keywords: almond joy, homemade candybar