My mom got this recipe from my Grandpa's second wife, Hilda, several years back and it quickly became a family tradition. It's called five pound candy because originally it was a pound of each ingredient, I'm not sure where the alteration came in, but this is the recipe my family uses. They are essentially homemade almond joys and I LOVE them. They require a lot of time, but are definitely worth the investment!
14oz sweetened coconut
1 lb chopped pecans
4-5c powdered sugar
1 can sweetened and condensed milk
3/4c butter or margarine melted
1/2 box paraffin wax
36oz (three bags) milk chocolate chips
1. Mix first five ingredients and press into a 9x13 pan. Refrigerate until firm.
2. Cut the candy in the pan into three sections as you will be working in batches from here on out.
3. Divide the 1/2 slab of paraffin wax into three sections. (So the whole box is divided into sixths and you are using 1/6 for each batch.) In a double broiler melt one of the three sections (1/6 of the whole box) of paraffin wax, and then add one bag (12oz) of chocolate and melt until the wax and chocolate are combined and ready for dipping.
4. While the chocolate is melting cut one section of the candy into three rows and then cut them into candy sized pieces, approx. 1/4"-1/3" thick. (You will know you have cut them in to the correct size because there should be the perfect amount of chocolate for dipping this batch.)
5. Once the chocolate and wax are melted together remove from heat. Dip each piece of candy in the chocolate until coated and place on wax or freezer paper to set.
6. Repeat steps 3-5 for each of the other two batches. The candy center must be refrigerated between batches or it will be too soft to cut and fall apart when dipping. For a little artistic flare drizzle some white chocolate over top of the candies once the chocolate has set. Enjoy!
It also helps to place the chocolate covered candies in the fridge or freezer to help them set. My family stores the finished candy in the freezer.
No comments:
Post a Comment