Saturday, November 16, 2019

Millionaires Candy

The last time I made candy it was some type of fudge. As you probably know, fudge has a lot of steps and a lot of beating time. Not the easiest thing to make. However, this recipe is quite the opposite. In fact, the process was so easy I almost made a second batch right after I finished with the first. This is a great time saving recipe for the holidays with tasty results.

The delicious combination of chewy carmel and crunchy pecans will have everyone reaching for seconds. These candies are stored in the freezer, but when you pull them out they take only a few minutes to reach the chewy stage. This recipe yields 64 pieces, depending on the size of the candy clusters.

Millionaires Candy
adapted from 

3 cups chopped pecans
14 oz caramels (about 50 pieces)
14 oz sweetened condensed milk
24 oz dipping chocolate or almond bark

Fill a saucepan with caramel pieces and sweetened milk. Place over medium low heat and let carmels melt, stirring occasionally. Do not let boil. Once caramels are melted stir in the pecans until evenly distributed throughout the caramel. Set aside from heat and let cool for 30 minutes to an hour.

Prepare 2 baking sheets by lining with foil and spraying with non stick spray. Once the candy has cooled, scoop into tablespoons and drop on prepared pans, leaving space between each. After all the candy has been formed into mounds, place baking sheets in the freezer. Let freeze for a minimum of 2 hours or maximum of overnight.

After the chilling time, melt the chocolate coating according to the manufacturer. Also, place 2 sheets of wax or parchment paper on a flat surface. Take one baking sheet out of the freezer at a time. Using a large fork, dip candy clusters in chocolate, making sure to cover all sides and place on paper to harden. After dipping all the clusters from that baking sheet, take out the next to dip and finish.

Store candy in freezer.

                                **LAST YEAR:Nutmeg Cake**