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Dive into the luxurious flavors of Millionaire Candy, a Southern classic blending creamy caramel, crunchy toasted pecans, and velvety milk chocolate. Perfect for holiday gatherings, this candy is a decadent treat that brings nostalgia and joy to your festive celebrations.
Sweet Southern Memories
Every time I make this candy I'm transported back to my grandmother's kitchen where these little bites of heaven would appear like magic during the holidays. There's something so special about the way the smooth chocolate shell gives way to that chewy caramel and those perfectly toasted pecans. It's simple enough to make but feels absolutely luxurious.
What You'll Need
- Caramel candies: Approximately 12 ounces of store-bought caramel for a rich, chewy base.
- Whole milk: 2 tablespoons to achieve smooth caramel consistency.
- Pecans: 1 cup of toasted, chopped pecans for nutty crunch.
- Flake sea salt: A pinch enhances flavors and adds a finishing touch.
- Milk chocolate melting wafers: 12 ounces, preferably Ghirardelli, for premium chocolate coating.
Let's Make It Together
- Prepare trays
- Line two baking trays with parchment paper and lightly spray with cooking spray. Set aside.
- Melt caramel
- In a double boiler, melt caramel candies with milk over medium heat, stirring until smooth, about 10 minutes.
- Add pecans
- Stir toasted pecans and a pinch of flake salt into the melted caramel. Mix well.
- Shape candies
- Using a tablespoon, drop caramel-pecan mixture into mounds on prepared trays.
- Melt chocolate
- Melt chocolate wafers in a double boiler, stirring occasionally until fully smooth, about 3-5 minutes.
- Dip candies
- Dip each caramel mound into melted chocolate, ensuring full coverage. Place back onto parchment-lined tray.
- Chill candies
- Refrigerate trays for 10-15 minutes to set the chocolate.
Keeping Your Candy Fresh
I've found these candies keep beautifully in an airtight container at room temperature for up to two weeks though they rarely last that long in my house! Just be sure to separate the layers with wax paper to prevent sticking. If you're making them ahead for the holidays they freeze wonderfully just let them come to room temperature before serving.
Making It Your Own
While the classic recipe is amazing I love experimenting with different variations. Sometimes I'll use dark chocolate for a more sophisticated flavor or mix in some almonds with the pecans. During the holidays I've even added dried cranberries for a festive touch. The possibilities are endless!
Sharing the Love
These candies make the most beautiful gifts. I love packaging them in pretty holiday tins or clear cellophane bags tied with festive ribbons. There's something so special about giving a homemade treat that looks this elegant and tastes this luxurious. They never fail to bring smiles to faces.
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Frequently Asked Questions
- → How long can I store these candies?
- These candies can be kept at room temperature for up to two weeks. Store with wax or parchment paper between layers in a sealed container.
- → Why use the double boiler method?
- The double boiler (bowl over simmering water) provides gentle, even heat that prevents the chocolate and caramel from burning or becoming grainy.
- → What's the best way to dip the candies?
- Use one fork to dip the caramel mounds in chocolate and a second fork to slide them onto the parchment paper for the cleanest finish.
- → Why add milk to the caramels?
- The milk helps create a smoother consistency when melting the caramels, making them easier to work with and giving a better texture.
- → Why spray the parchment paper?
- Lightly spraying the parchment paper prevents the caramel mixture from sticking, making it easier to remove the finished candies.