Homemade Almond Joy

I know, I know. It's just barely the end of February. I shouldn't be talking about such a tropical flavor as this. But as stockpile bottles upon bottles of coconut-scented sun repellent, I can't help myself. Coconut is in the air! I'm off to Jamaica in less than two weeks and I'm beyond excited!

So, for you, my friends, who I unfortunately can't take with me, I wanted to give you all a reason to celebrate. To experience that summertime bliss in the middle of winter. To bite into some joy!

Almond Joy [click to print]
Makes about 2 dozen bars

24-30 almonds
1 c. powdered sugar
7 oz sweetened condensed milk
1 T. vanilla extract
1/8 tsp. salt
3 c. flaked coconut
20 oz. (about 1-1/2 bags) milk chocolate chips

Preheat oven to 350 F. Spread almonds on baking sheet and roast in oven for about 10 minutes. They will look slightly darker and you'll be able to smell almonds in the air! Remove from oven and allow to cool.

In mixing bowl, whisk together sugar, milk, vanilla and salt. Add coconut and stir until evenly combined. The mixture will be thick. Place in freezer for about 30 minutes so it's easier to work with.

Line baking sheet with parchment paper and set aside. Remove coconut mixture from freezer and shape heaping tablespoons into logs; press a single almond in the top of each and place on baking sheet. Allow to set in refrigerator while you melt your chocolate. In small microwave safe bowl, melt chocolate chips in 30 second intervals, stirring well between each nuke. Remove baking sheet from fridge.

Place one log on a fork; using a spoon, scoop a little chocolate over almond (this will help hold the almond in place) and dip entire candy in chocolate to coat. Gently lift candy from bowl and tap fork to remove any excess chocolate. Use a toothpick to slide candy from fork to baking sheet. Repeat with remaining candies. Once all are coated, place baking sheet in fridge to set, about 45 minutes. Store in airtight container at room temperature.

Source: Adapted from Joy the Baker

Fearless Dulce de Leche

The thought of Dulce de Leche was sweet and enticing, but the nightmares I had every time I thought about cooking an unopened can of sweetened condensed milk on my stovetop was a strong deterrent. Nobody wants to pick shards of aluminum can out of their rental apartment ceiling or spend hours scrubbing gooey, not-quite-cooked-through caramel sauce off the walls. Ew and no fun.

So the first time I made Dulce de Leche, I opted for the microwave version. It claimed to be fast and easy and relatively non-messy. Fibbers. I mixed the ingredients in the biggest bowl I had that would fit in my microwave but it still bubbled over repeatedly and turned into a huge, sticky, hot mess and by the time it was finally done, my feet had started to ache from standing around the microwave for so long and I only had about half the amount that the recipe promised I'd have! I'm sure the rest of it was stuck on some inner surface of the microwave. Oops.

Needless to say, I never wanted to make Dulce de Leche again. Until now.

A while ago, Cupcake Project taught me that I could crockpot Dulce de Leche by cooking a fully immersed can of unopened sweetened condensed milk for several hours. But I was still a little worried about explosions, despite her reassurance. Then I read about a version you can make in the crockpot, in glass jars so they're all ready to be gifted or stored in the fridge! Plus, I love that you can actually see how dark the sauce is getting instead of just guesstimating when it's done. Now that's my kind of Dulce.

Fearless Dulce de Leche [click to print]


If you want to make your dulce without any leftover milk, you'll need two 14oz. cans of sweetened condensed milk and three 1/2 pint canning jars with tight sealing lids. You can use fat-free sweetened condensed milk, too, and it tastes pretty great!

Step 1: Pour the sweetened condensed milk into the canning jars and screw the lids on tight. (I put rubber bands around two of my smaller jars because I was nervous about how tight the seal was.)

Step 2: Put the jars in the crockpot and cover with warm tap water so there's at least an inch of water above the top of the jars. (Hot water gets your dulce cooking faster.)

Step 3: Cook on low for 8-10 hours. Don't lift the lid during cooking! Every time you do, it adds about 30 minutes to the total cook time.

Step 4: At the 8 hour mark, peek in your crockpot and see how dark the dulce is getting. When it reaches a dark caramel color, remove from crockpot with tongs and allow to cool completely.

Source: Adapted from The Yummy Life