Chewy caramel covered with chocolate is your perfect sweet snack. Because Milk Duds are best dipped by hand your kids would love to help with this recipe.
For the Caramel:
- 4 ounces water (1/2 cup; 115g)
- 8 1/2 ounces sugar (1 1/4 cups; 240g)
- 3/4 teaspoon (3g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
- 6 ounces heavy cream (3/4 cup; 170g) For the Chocolate Coating:
- 8 ounces finely chopped dark or milk
- chocolate (1 1/3 cups; 225g), such as Callebaut or Valrhona; do not use chocolate chips
- Nestle a large sheet of parchment paper into an 8-inch cake pan to roughly cover the bottom and sides. In a 2-quart stainless steel saucier, combine water, sugar, and salt over medium heat.
- Stir with a fork until sugar is fully dissolved and syrup comes to a rolling boil, about 4 minutes.
- Simmer, without stirring, until syrup is honey-gold, roughly 7 minutes. Immediately add cream and reduce heat to medium-low, adjusting the heat lower if needed to keep caramel from foaming too high. (This is more likely on an electric stove due to residual heat.)
- Stirring constantly with a heat-resistant spatula, simmer until caramel registers 260°F (127°C) on a digital thermometer, about 7 minutes. Immediately pour into prepared pan, cover tightly with foil, and cool to room temperature, about 2 hours.
- Peel caramel from parchment, transfer to a cutting board, and cut into 50 pieces (approximately 1/4 ounce or 7g each) with a sharp knife; don't worry about being too precise with their shape or size. If you like, use your fingers to mold the pieces into a more oval, Milk Dud–like shape. Chocolate Coating:
- Line a baking sheet with parchment.
- Temper chocolate; fold all caramel pieces into tempered chocolate.
- With a clean hand, scoop up pieces like handfuls of marbles, then slide each one over your index finger with your thumb into your other hand and arrange on prepared baking sheet.
- Let stand at room temperature until fully set, about 15 minutes, then transfer to an airtight container.
Tip :Chocolate Tempering Method
Melt chocolate by stirring it in a bowl set over a pot of simmering water or by microwaving it in a bowl at 30 second intervals, stirring between each stint in the microwave. Once it hits 115°F, drop in chunks of un-melted fresh chocolate a few at a time, stirring vigorously after each addition until the chocolate drops back down to 81°F. Finally, reheat the chocolate to between 88 and 90°F, making sure that it never rises above 92°F.