“Got a sweet tooth that’s craving some serious caramel-chocolate indulgence? Look no further, because we’ve got the irresistible treat that’ll have you hooked from the first bite! Introducing Milk Dud – the chewy, gooey, and oh-so-melty caramel sensation that’s a delight to your taste buds and a delight to your soul. Prepare to be swept away on a creamy, chocolatey adventure that’s guaranteed to leave you saying, ‘I’m a Milk Dud addict, and I’m proud of it!'”
Milk dud recipe
Milk Duds are a popular confectionery candy made by The Hershey Company. They were first introduced in 1926 and have since become a classic treat enjoyed by many. Milk Duds are known for their unique combination of chewy caramel and a milk chocolate coating.The candy consists of a small, irregularly-shaped piece of caramel that has a smooth and creamy texture. The name "Milk Duds" is said to have been derived from the word "dud," which was slang for a dud shell during World War I, as the original candies were intended to be perfectly spherical, but often came out misshapen.Each caramel piece is covered in a thin layer of milk chocolate, which adds a rich and sweet chocolate flavor to the chewy caramel center. The combination of caramel and milk chocolate makes for a delightful taste and texture contrast.Milk Duds are typically sold in boxes or bags and are a popular choice for movie theater snacks, along with other traditional movie candies. They are widely available in many supermarkets, candy stores, and convenience stores, making them easily accessible to candy lovers of all ages.
Ingredients
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/2 cup unsalted butter
- 1/2 cup sweetened condensed milk
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1 cup milk chocolate chips or chopped chocolate
- Optional: sea salt for sprinkling
Instructions
- In a medium-sized saucepan, combine the granulated sugar, light corn syrup, and unsalted butter. Heat over medium heat, stirring continuously until the mixture comes to a boil.
- Once the mixture is boiling, add the sweetened condensed milk and stir constantly. Cook the mixture until it reaches the soft-ball stage, which is around 235-240°F (113-116°C) on a candy thermometer. If you don't have a candy thermometer, you can test for the soft-ball stage by dropping a small amount of the mixture into a glass of cold water. It should form a soft ball that can be squished with your fingers.
- Once the soft-ball stage is reached, remove the saucepan from the heat and stir in the vanilla extract and a pinch of salt.
- Pour the caramel mixture onto a parchment paper-lined baking sheet or into a greased pan. Let it cool and set for a while until it's firm enough to handle.
- Once the caramel has set, cut it into small, bite-sized pieces using a sharp knife or kitchen shears. Shape them into small rounded shapes, like traditional Milk Duds.
- Melt the milk chocolate chips or chopped chocolate in a microwave or using a double boiler.
- Dip each caramel piece into the melted chocolate, coating them entirely. Place the coated caramels back onto the parchment paper-lined baking sheet.
- Optional: Sprinkle a pinch of sea salt on top of each chocolate-coated caramel for a delightful salty-sweet flavor.
- Allow the chocolate to set completely. You can speed up the process by placing the baking sheet in the refrigerator for a short while.
- Once the chocolate is set, your homemade Milk Duds are ready to enjoy! Store them in an airtight container at room temperature.Please note that working with hot sugar can be dangerous, so take necessary precautions and be careful during the preparation process. Enjoy your delicious homemade Milk Duds!
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Notes
When making Milk Duds or any homemade caramel candy, there are several important things to note to ensure a successful and delicious outcome. Here are four key points to keep in mind:
1. Temperature Control: Caramel candies heavily rely on precise temperature control. It's essential to use a candy thermometer to monitor the cooking process accurately. Achieving the right temperature at each stage is crucial to prevent the caramel from being too soft or too hard. For Milk Duds, the soft-ball stage (around 235-240°F or 113-116°C) is the target temperature.
2. Stirring and Patience: When cooking the caramel mixture, it's crucial to stir it constantly to avoid burning or sticking to the bottom of the pan. However, once the caramel reaches the soft-ball stage, avoid stirring, as it can cause unwanted crystallization. Instead, let it cool slightly before shaping.
3. Safety Precautions: Making caramel involves working with hot sugar, which can cause severe burns if not handled carefully. Use caution when stirring the hot mixture and pouring it onto the baking sheet or into molds. Keep children and pets away from the cooking area, and consider wearing oven mitts or using long-handled utensils to minimize the risk of burns.
4. Chocolate Coating: When dipping the caramel pieces into melted chocolate, ensure that the caramel has cooled and set enough to hold its shape during the coating process. Use high-quality chocolate, and consider tempering it to achieve a glossy finish and a stable texture. Tempering prevents the chocolate from developing a white, powdery appearance (chocolate bloom) and ensures a smooth and even coating on the Milk Duds.
By paying attention to these four key points, you can create delicious and consistent Milk Duds with the perfect balance of chewy caramel and creamy chocolate. Enjoy the sweet rewards of your efforts!
Nutrition
Serving: 100g
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