RECIPE IDEA: Walnut Joy Candy
Hi. It’s Lois at Recipe Idea Shop, telling you about one of my Christmas candies, Walnut Joy Candy. It’s a cross between fudge and an Almond Joy Bar (commercial candy). I prefer walnuts instead of almonds, and so did my Mom.
My mom made tons of candy at Christmastime. She made Fudge, Heavenly Hash and Sea Foam. Sea Foam is my favorite, but I have not been able to learn how to make it, perhaps because the humidity in Virginia is higher than it is in Wisconsin. She always said it had to be cold outside for it to turn out. If you know how to make Sea Foam, teach me how!
Fudge and Heavenly Hash, on the other hand, are not very difficult to make.
Walnut Joy Candy evolved from Heavenly Hash. I’m not a big fan of marshmallows, so instead of using marshmallows, I substituted coconut. Wow! I love it. And it’s so easy to make.
If you prefer to melt chocolate the “safe” way, usea a double boiler. I make mine in the microwave, but you have to be very careful when doing it this way because it burns easily, and then you will ruin the whole batch.
I toss all the chocolates together and then microwave it for about 1 minutes. Stir rapidly to mix the heated chocolate, then microwave it 30 seconds at a time, stirring rapidly in between until it is completely and thoroughly mixed. Super easy.
I love this candy. And I think you’re gonna wanna eat this.
BUT FIRST, DID YOU GRAB YOUR FREE COOKBOOK?
Walnut Joy Candy
- 1 cup chocolate chips
- 1 ounce Baker's Unsweetened Chocolate
- 4 ounces German chocolate bar
- 1/4 pound butter (1 stick)
- 1 cup chopped walnuts
- 1 cup shredded Bob's Red Mill Unsweetened Coconut
- 1/2 teaspoon vanilla
Place all the chocolates and butter in a microwaveable bowl. Microwave for 1 minute. Stir. Then microwave for 30 seconds at a time, stirring rapidly in between until thoroughly melted. Be careful! It can burn easily.
As an alternative: Melt the chocolates and the butter in a double boiler, stirring frequently until melted. Remove from heat.
Stir in vanilla. coconut and nuts.
Pour into a buttered 7" x 9" pan.
Refrigerate to set. When set, dump the chocolate out of the pan and cut into 2" squares (See note on how to do this easily.)
NOTE: You will need to refrigerate the candy for about an hour to set it. To release it from the pan and cut it into squares, put the pan in a pan of warm water to melt the chocolate a bit (don't let it overflow into the candy). Then tip it over onto a cutting board and it will come right out of the pan.
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