Ok, I’ll admit it. This really isn’t a Southwest recipe.
But, once in awhile, we may include something non-southwesty if it’s unique, amazing or has sentimental value. This recipe qualifies as all three!
These candies have been a favorite in my family for four generations. My mom got it from her family and now it has become a Christmas classic for my kids.
Last year, I added my own twist and changed the diced pecans to diced toasted almonds. We loved the change, and my son Jake renamed the candies “Joy to the World” balls, since they now have a little of the flavor of Almond Joy candy bars!
We make several batches of these gems and give them out as gifts.
From my family to Yours: Have a Most Wonderful Holiday!!!
JOY TO THE WORLD BALLS
12 ounces semi-sweet chocolate chips
1 cake of parafin
8 ounces sweetened coconut
2 pounds powdered sugar
1/2 cup butter
1 can (14 ounces) sweetened condensed milk
2 cups diced toasted almonds
1 tablespoon vanilla
In a large bowl with a large sturdy spoon, stir together coconut, powdered sugar, butter, milk, almonds and vanilla. The mixture will be very thick! Cover and refrigerate for at least 2 hours (I once left this in my fridge for a week and it was just fine).
Remove coconut mixture from fridge and roll into balls about the size of a walnut.
In a small saucepan, melt the parafin. Slowly stir in chocolate chips and keep over very low heat.
Using a sturdy toothpick, dip coconut balls into melted chocolate and set on a sheet of wax paper to cool.
— posted by Donna