Millionaire Candy Recipe
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.
- 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
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
- Prepare trays: Line two baking trays with parchment paper and lightly spray with cooking spray. Set these aside to cool the candies later.
- 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.
- Cook caramel mixture: Stir regularly over medium heat until caramels are fully melted, approximately 10 minutes, ensuring a smooth mixture.
- 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.
- Form caramel mounds: Use a tablespoon scoop to drop the caramel mixture onto the prepared trays, forming about 30 small mounds.
- 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.
- 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.
- Chill candies: Refrigerate the trays for 10 to 15 minutes to allow the chocolate coating to firm up completely.
- 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
Find it online: https://thedishspot.com/millionaire-candy-recipe/
