Sunday, November 21, 2010

5 Star Recipe by Paula Deen

Paula Deen's Chocolate Almond Candies

2 (16-ounce) boxes confectioners' sugar
1/2 cup (1 stick) butter, softened
1 (14-ounce) can sweetened condensed milk
1 teaspoon pure almond extract
1 (14-ounce) package shredded coconut
1 1/2 cups chopped nuts
1/2 Bar of Paraffin Wax Commonly used in Jellie's and Jams
1 (12-ounce) package chocolate chips


Cream together sugar and butter in a bowl; add milk. Stir in almond extract, coconut, and nuts; mix well. Form candy into 1-inch balls. Place on waxed paper and refrigerate at least 3 hours. Melt chocolate & Paraffin in top of double boiler, stirring well. Remove from heat but allow chocolate to remain over hot water. (If chocolate becomes too thick, return to heat for a minute or so to thin). With a toothpick, dip each ball in chocolate and place on waxed paper until set.

Note: The Paraffin Wax is also known as Baker's wax sold under the name Gulf. Its located by Pectin to help harden the Jams and Jellies.

I will be making different Variations of Paula's recipe. Also Paula has great baking ware with her name stamped on it. Especially her Pie Baking ware.
This recipe was simple and delicious. The best part there was not fussing messing with measuring equipment.
My family enjoy the candies as well. The time to make the candies took 15 minutes to prep. I refrigerated the candies over night.
Also on the paraffin wax cut it to pieces so it will melt nicely with the chocolate. I use the brand
Ghirardelli Chocolate Bittersweet. As you can see they came out beautiful.

Jeannette K. Rook

Post a Comment