Pin it
Savor the indulgent blend of smooth caramel, crunchy toasted pecans, and silky milk chocolate in this Millionaire Candy. This treasured Southern delight makes a perfect addition to your holiday table, bringing a touch of luxury and warmth to all your festive gatherings.
Delightful Southern Traditions
Making this candy always takes me back to watching my grandma work her magic during holiday seasons. There's nothing quite like biting through that chocolate layer into the soft caramel packed with toasty pecans. It's not hard to whip up but tastes like you spent hours crafting it.
Ingredients List
- Caramel candies: About 12 ounces from the store to create that gooey base.
- Whole milk: 2 tablespoons to help thin the caramel just right.
- Pecans: 1 cup chopped and toasted for that essential crunch.
- Flake sea salt: Just a dash to bring out all the flavors.
- Milk chocolate melting wafers: 12 ounces, Ghirardelli works great for a quality coating.
Step-by-Step Guide
- Prepare trays
- Get two baking trays ready with parchment paper and a light coat of cooking spray. Set them aside.
- Melt caramel
- Combine the caramel candies with milk in a double boiler. Stir them over medium heat for about 10 minutes until completely smooth.
- Add pecans
- Mix in your toasted pecans and a small pinch of sea salt flakes. Stir everything together thoroughly.
- Shape candies
- Drop spoonfuls of the mixture onto your prepared trays using a tablespoon.
- Melt chocolate
- Put your chocolate wafers in a double boiler and stir now and then until they're fully melted, usually 3-5 minutes.
- Dip candies
- Take each caramel mound and dunk it in the melted chocolate until fully coated. Place them back on the parchment paper.
- Chill candies
- Pop the trays in the fridge for 10-15 minutes so the chocolate can set up nicely.
Storage Tips
These treats stay good in an airtight container at room temp for up to two weeks, though they don't usually stick around that long at my place! Just remember to put wax paper between layers so they won't stick together. If you want to make them early for holiday events, they freeze really well. Just let them warm up to room temp before you serve them.
Custom Touches
The traditional recipe tastes amazing, but I love trying new twists too. Sometimes I'll swap in dark chocolate for a richer taste or throw in some almonds with the pecans. During Christmas, I've added some dried cranberries for a pop of color. You can really go wild with ideas!
Gift Ideas
These goodies make fantastic presents. I love wrapping them up in holiday tins or see-through cellophane bags with pretty ribbons. There's something truly heartwarming about giving someone a homemade treat that looks fancy and tastes incredible. They always bring joy to everyone who gets them.
Pin it
Frequently Asked Questions
- → How long will these keep fresh?
- These desserts stay good at room temperature for two weeks. Use sealed containers and layer parchment or wax paper to keep them separate.
- → What makes a double boiler useful?
- Melting chocolate and caramel over a double boiler (a bowl sitting above simmering water) helps avoid burning or a gritty texture by using gentle heat.
- → Got tips for dipping them?
- Try using one fork for submerging the candies in chocolate and another fork to transfer them smoothly onto parchment paper for neat results.
- → Why mix milk with melted caramel?
- Milk makes the caramel creamier and easier to work with, so it coats the candies better and has a nicer texture when set.
- → What's the purpose of spraying the parchment?
- A quick spray prevents the caramel's stickiness from holding onto the parchment, so you can easily lift off the finished candies.