Kat's Soft Chewy Caramel Nut Fudge Balls
This recipe makes soft, chewy, gooey, heavenly caramel fudge balls. Rolling the fudge balls in walnut crumbs keeps the balls formed and separate from each other. Cook longer (to the firm-ball stage) if you wish to have fudge less gooey and firmer.
Note: You can boil the sweetened condensed milk (3 hours) to make dulce de leche (caramel) a day or two ahead of time, if desired.
As usual CHARM-LIGHT chanted (or intended) while cooking, then following inspiration, turns this into a Masterpiece.
Ingredients:
4 ounces unsweetened baking chocolate squares
2 cans sweetened condensed milk or dulce de leche
4 tablespoons unsalted butter
½ teaspoon vanilla
½ cup walnuts
To make dulce de leche from sweetened condensed milk:
Remove labels from and place cans on sides in deep saucepan. Fill saucepan with water to at least an inch above top of cans. Boil sweetened condensed milk in water for 3 hours.
Important Note: Keep a close eye on water level, keeping it well above the top of cans while boiling, and be sure to allow contents to cool before opening. Allowing water to get too low or opening cans when contents are hot can cause caramel to spurt out and cause severe burns. It may be a good idea to set a timer every 30 minutes to check water level.
To make caramel nut fudge balls:
Combine chocolate, dulce de leche, butter and vanilla in top of double boiler. Cook on medium heat, stirring very frequently until melted, well combined, the fudge slides off the stirring spoon leaving it mostly clean after stirring and the fudge starts to lose shininess.
Cool in fridge or freezer until fudge thickens. (It will be soft and pliable.)
Pulverize walnuts in blender (or coffee grinder).
Roll fudge into balls, then roll balls in walnut crumbs. Balls will be soft and chewy. The walnuts keep the balls separate.
