Dandy Candy
Indulge your sweet tooth with "Dandy Candy," a decadent homemade treat that’s a perfect balance of rich caramel, smooth chocolate, and crunchy toasted almonds. This easy-to-follow recipe combines classic candy-making techniques with a touch of elegance, featuring a silky caramel base layered with semisweet chocolate and topped with chopped almonds and a hint of sea salt for a gourmet twist. Ready in just under an hour, this candy is ideal for sharing at parties, gifting during the holidays, or savoring as a special dessert. With its irresistibly chewy texture and burst of sweet, nutty, and salty flavors, Dandy Candy is sure to impress every candy lover in your life.
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Recipe Information
Ingredients
- 2 cups granulated sugar
- 1 cup light corn syrup
- 1 cup unsalted butter
- 1 cup heavy cream
- 2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips
- 1 cup toasted almonds (chopped)
- 0.5 teaspoon sea salt (optional, for topping)
Instructions
Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy candy removal. Lightly grease the parchment paper with nonstick cooking spray.
In a medium, heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, and unsalted butter. Cook over medium heat, stirring frequently, until the butter has melted and the mixture is smooth.
Slowly add the heavy cream to the saucepan while stirring continuously to avoid curdling. Attach a candy thermometer to the side of the saucepan, making sure the tip does not touch the bottom.
Continue to cook the mixture, stirring occasionally, until it reaches 245°F (soft ball stage) on the candy thermometer. This process will take about 15–20 minutes.
Once the temperature is reached, immediately remove the saucepan from the heat and stir in the vanilla extract.
Carefully pour the caramel into the prepared baking pan, spreading it evenly. Allow it to cool at room temperature for about 1 hour, or until fully set.
Melt the semisweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each interval, until smooth and fully melted.
Spread the melted chocolate evenly over the cooled caramel layer. While the chocolate is still wet, sprinkle the chopped toasted almonds evenly over the top.
Optionally, sprinkle a light pinch of sea salt over the top to enhance the flavors.
Let the candy sit at room temperature until the chocolate has fully set, or place it in the refrigerator for faster cooling.
Once set, use the parchment paper overhang to lift the candy out of the pan. Cut it into small squares or bars using a sharp knife.
Store the Dandy Candy in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
6770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 364.0 g | 467% | |
| Saturated Fat | 188.0 g | 940% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 488 mg | 163% | |
| Sodium | 1231 mg | 54% | |
| Total Carbohydrate | 890.7 g | 324% | |
| Dietary Fiber | 44.0 g | 157% | |
| Total Sugars | 838.7 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 649 mg | 50% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 2442 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
