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Chocolate Candies with Caramelized Condensed Milk and Walnut Filling
If you’re looking for a simple yet indulgent homemade treat, these Chocolate Candies with Caramelized Condensed Milk and Walnut Filling are the perfect choice. Combining the rich sweetness of caramelized condensed milk, the crunch of walnuts, and smooth chocolate, these candies are a delightful bite-sized dessert. Whether you’re preparing them for a special occasion or just to satisfy your sweet tooth, this recipe is quick, easy, and guaranteed to impress. Plus, you can customize them with your favorite decorations for a personal touch!
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 13 candies 1x
- Category: Dessert
- Method: No-bake
- Cuisine: International
Ingredients
Scale
For the Shell:
- 150 grams (5.3 oz) chocolate (confectionery grade)
For the Filling:
- 200 grams (7 oz) caramelized condensed milk
- 100 grams (3.5 oz) sweetened condensed milk
- 50 grams (1.8 oz) walnuts, chopped
- 1 pinch salt
Instructions
Step 1: Melt the Chocolate
- Break the chocolate into small pieces and place it in a heatproof bowl.
- Melt the chocolate using the double boiler method: set the bowl over a pot of simmering water (ensure the bowl doesn’t touch the water). Stir until smooth.
- Keep the chocolate at a temperature of 30–32°C (86–90°F). If you don’t have a thermometer, test it with your fingertip—it should feel slightly warm but not hot.
Step 2: Prepare the Molds
- Using a silicone mold for candies, brush a thin layer of melted chocolate onto the bottom and sides of each cavity.
- Place the mold in the freezer for 5 minutes to set.
Step 3: Make the Filling
- In a mixing bowl, combine caramelized condensed milk, sweetened condensed milk, chopped walnuts, and a pinch of salt.
- Mix until smooth and evenly combined.
Step 4: Assemble the Candies
- Remove the mold from the freezer and fill each cavity with about one teaspoon of the prepared filling.
- Pour more melted chocolate over the filling to seal each candy.
- Smooth out the tops with a knife or spatula.
Step 5: Chill and Decorate
- Place the filled mold back in the freezer for another 5 minutes or until fully set.
- Carefully remove each candy from the mold.
- Optional: Decorate with edible gold paint or other toppings as desired.
Notes
Ingredient Substitutions:
- Replace walnuts with pecans or almonds for a different nutty flavor.
- Use dark chocolate for a less sweet version.
Storage & Reheating:
- Store candies in an airtight container in the refrigerator for up to one week.
- Serve chilled or at room temperature; no reheating required.
Pro Tips:
- Use high-quality chocolate for a smoother texture and better flavor.
- Ensure molds are completely dry before adding chocolate to prevent blooming (a whitish coating).
Troubleshooting:
- If candies stick to the mold, place them back in the freezer for another minute before trying again.
- Avoid overheating chocolate as it can seize; melt slowly and stir frequently.
Variations & Dietary Adaptations
Variations:
- Add shredded coconut to the filling for extra texture.
- Sprinkle sea salt flakes on top of candies for a sweet-salty combination.
Dietary Adaptations:
- For dairy-free candies, use vegan condensed milk and dairy-free chocolate.
- Make it nut-free by omitting walnuts or replacing them with sunflower seeds.
Serving Suggestions
Pair these decadent candies with:
- A cup of hot coffee or tea for an afternoon treat.
- A glass of red wine or dessert wine for an elegant pairing.
Nutrition
- Serving Size: Per Candy
- Calories: ~120 kcal
- Sugar: ~12 g
- Sodium: ~25 mg
- Fat: ~6 g
- Saturated Fat: ~3 g
- Unsaturated Fat: ~2 g
- Trans Fat: ~0 g
- Carbohydrates: ~14 g
- Fiber: ~1 g
- Protein: ~2 g
- Cholesterol: ~5 mg
