I just love the idea of beating the grocery store at their own game. In other words, if I can make a reasonable facsimile of an item folks think you can only get in the store, I’m jazzed! I especially love creating candies and cookies after the traditional “store bought.” It’s so much fun sharing my homemade Almond Joys, Tootsie Rolls, Oreos, etc., and telling folks I actually made them. “Unbelievable!” is what they usually say.

I remember the first time I experienced a homemade Reese’s Peanut Butter Cup. My good friend and cook extraordinaire, Sandy Chriswell, came up with these. Before this, it had never dawned on me that the average everyday cook could likely replicate pretty much anything in the candy aisle, if she put her mind to it. Sandy’s candy launched a whole new interest in my life!

One of the things I appreciate about homemade store-bought candies is the minimal ingredients involved. You know me—I’m all about knowing what’s in the food I’m eating. My motto: if I can’t pronounce the ingredient, I don’t want to put it in my body. Homemade versions of anything are always dependably simple, compared to the food industry’s attempts.

Now I know we write for some very experienced cooks out there, so you may be way ahead of me in this department. But just in case you, like me, have never attempted your own style of store-bought candy, here’s my homemade Almond Joy recipe for you to try. And if you have a version of a store-bought candy, please send it our way! What’s better to share than a good candy recipe?

Homemade Almond Joys

2 lb powdered sugar
1 large pkg unsweetened coconut
¼ C melted butter
1 can condensed, sweetened milk
1 pkg (12 oz) semi-sweet chocolate chips
½ bar paraffin wax

Mix together powdered sugar, coconut, butter and milk. Roll into mounds (small log-shapes), set an almond on each mound, and place mounds on waxed paper. Refrigerate for 1 hour. Melt chocolate and paraffin in double boiler. (Melt the wax first, then stir in the chips.) Remove from heat; dip mounds in chocolate and reset onto waxed paper. Let cool, then individually wrap in wax paper twists to keep candy fresh longer.