A candy that tastes a lot like Mounds or Almond Joy.
|3/4 cup||Mashed Potatoes|
|14 ozs.||Coconut Flakes|
|1 lb.||Powdered Sugar|
|1 cup||Nuts, optional, chopped, see Substitutions below|
|18 ozs.||Chocolate Chips, more or less|
|5 ozs.||Paraffin Wax, more or less|
Prepare 3/4 cup of Mashed Potatoes. Thoroughly mix with your hands the mashed potatoes, Coconut Flakes, Powdered Sugar and chopped Nuts. Refrigerate at least 20 to 30 minutes.
Meanwhile, melt the Chocolate Chips and Paraffin Wax together in a double boiler. Use 12 ozs. and 3 ozs. respectively for single dipped and 24 ozs. and 7 ozs. respectively for double dipped candies. Reduce heat to as low as you can get it and still keep the chocolate melted.
Form small balls about 3/4 inch in diameter from 1 cup of the coconut mixture, leaving the remainder in the refrigerator. Dip balls in chocolate and set on waxed paper. Refrigerate dipped balls and repeat with another cup of coconut mixture until all is used.
If there is chocolate left, dip refrigerated balls a second time and set on waxed paper. These seem to keep best refrigerated and taste best served chilled.
I use pecan nuts, but I suppose almonds would be more like Almond Joy. I've been wanting to try substituting 1/2 cup of light corn syrup for the 3/4 cup of mashed Potatoes but I haven't yet. If anyone tries it, let me know the results.
Source: Alice Thompson, mother of Mike, a friend from the seminary.
Total Time: 2:00
Nutrition Facts per Serving:
8g Fat (43.1% calories from fat)
1g Dietary Fiber
Exchanges per Serving:
0 Lean Meat
1 1/2 Fat
1 Other Carbohydrates.
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