Millionaire Candy Recipe

Introduction

Millionaire Candy is a delightful treat combining creamy caramel, crunchy toasted pecans, and smooth milk chocolate. This no-bake candy is perfect for satisfying your sweet tooth and impressing guests with minimal effort.

Ingredients

• 55 caramel candies (about two 11-ounce bags)
• 1 tablespoon whole milk
• 2 cups pecans (toasted and chopped)
• Pinch flake sea salt (plus more to garnish)
• 2 cups milk chocolate melting wafers (I prefer Ghirardelli)

Instructions

1. Step 1: Line two baking trays with parchment paper and lightly spray with cooking spray. Set aside.
2. Step 2: Fill a medium-sized pot with about one inch of water. Heat on medium until it starts to simmer. Place a heat-resistant bowl on top of the pot, ensuring the water doesn’t touch the bowl’s base. Add the caramels and milk.
3. Step 3: Cook over medium heat, stirring regularly until the caramels melt, approximately 10 minutes.
4. Step 4: After melting, transfer the bowl to a heat-resistant surface. Stir in the toasted pecans and a pinch of sea salt.
5. Step 5: Use a tablespoon scoop to drop the caramel mixture onto the prepared baking trays, creating around 30 mounds.
6. Step 6: Bring the pot of water back to a simmer. Set another heat-resistant bowl over the pot, making sure the water doesn’t touch its base. Add the chocolate wafers and stir occasionally until fully melted, about three to five minutes.
7. Step 7: Once melted, dip the caramel mounds into the chocolate using a fork. Use a second fork to slide the dipped candy back onto the parchment-lined tray. Sprinkle with a touch of flake sea salt if desired.
8. Step 8: Refrigerate the trays for 10 to 15 minutes to allow the chocolate to firm up.

Tips & Variations

• Toast the pecans before chopping to enhance their flavor and add crunch.
• Try using dark chocolate wafers instead of milk chocolate for a richer taste.
• If you don’t have chocolate melting wafers, use chopped chocolate chips and melt gently over the double boiler.
• For a festive touch, sprinkle a little crushed peppermint or colorful sprinkles on top instead of sea salt.

Storage

Place wax or parchment paper between layers of candies in a sealed container to prevent sticking. Store at room temperature for up to two weeks. To enjoy, allow the candies to come to room temperature if refrigerated slightly to soften the chocolate coating before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a microwave to melt the caramel and chocolate?

Yes, you can melt both caramel and chocolate in the microwave in short bursts of 20–30 seconds, stirring frequently to avoid burning.

What can I substitute for pecans if someone has a nut allergy?

You can omit the pecans or replace them with toasted seeds like pumpkin or sunflower seeds for a similar crunch without nuts.

Millionaire Candy Recipe

Print Recipe

★★★★★

4.9 from 115 reviews

Millionaire Candy is a delicious homemade treat featuring rich caramel, crunchy toasted pecans, and smooth milk chocolate, finished with a sprinkle of flaky sea salt for a perfect balance of sweet and salty flavors. This easy-to-make candy uses simple ingredients and a double boiler melting technique, resulting in about 30 decadent bite-sized goodies.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: About 30 candies 1x
• Category: Candy
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Caramel Base

• 55 caramel candies (about two 11-ounce bags)
• 1 tablespoon whole milk
• 2 cups pecans (toasted and chopped)
• Pinch flake sea salt (plus more to garnish)

Chocolate Coating

• 2 cups milk chocolate melting wafers (preferably Ghirardelli)

Instructions

1. Prepare trays: Line two baking trays with parchment paper and lightly spray with cooking spray. Set these aside to cool the candies later.
2. Melt caramels: Fill a medium pot with about one inch of water and heat on medium until it simmers. Place a heat-resistant bowl on top, making sure it does not touch the water. Add the caramel candies and milk to the bowl.
3. Cook caramel mixture: Stir regularly over medium heat until caramels are fully melted, approximately 10 minutes, ensuring a smooth mixture.
4. Mix in pecans and salt: Remove the bowl from the heat and stir in the toasted chopped pecans and a pinch of flake sea salt for added flavor.
5. Form caramel mounds: Use a tablespoon scoop to drop the caramel mixture onto the prepared trays, forming about 30 small mounds.
6. Melt the chocolate: Reheat the pot of simmering water and place a clean heat-resistant bowl over it (without touching water). Add the chocolate wafers and stir occasionally until fully melted, about 3-5 minutes.
7. Coat caramel candies: Dip each caramel mound into the melted chocolate using a fork, then use a second fork to transfer the coated candy back onto the parchment paper. Sprinkle a little flake sea salt on top if desired.
8. Chill candies: Refrigerate the trays for 10 to 15 minutes to allow the chocolate coating to firm up completely.
9. Store: Place wax or parchment paper between layers of candies in a sealed container. Store at room temperature for up to two weeks for optimal freshness.

Notes

• Use a double boiler setup to melt caramels and chocolate gently to avoid burning.
• To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes until fragrant.
• Milk chocolate melting wafers help achieve a smooth coating that hardens nicely at room temperature.
• Sprinkling flaky sea salt on top balances sweetness and enhances flavor.
• Store candies in a cool, dry place away from direct sunlight to prevent melting.

Keywords: Millionaire Candy, caramel candy, homemade candy, milk chocolate coating, toasted pecans, sweet and salty candy