Keep reading for the complete recipe! ^_^
***Credits to: Oh Nuts***
Yield: 15 candy cups
INGREDIENTS
- 1/2 (7 oz.) can sweetened condensed milk
- 6 ounces chocolate candy coating
- 1/2 cup whole pecans
- 15 small paper or foil candy cups
- Clean, food-safe paintbrush
- Flaked sea salt, optional
DIRECTIONS
1. Empty the contents of a can of sweetened condensed milk into a saucepan.
2. Stir constantly for 10 to 12 minutes over medium heat. (Do not let it scorch.) The milk will begin to deepen in color and thicken.
3. Caramel is done when the caramel will thickly adhere to the back of your mixing spoon.
4. Toast pecans & chop into small chunks.
5. Melt the coating in the microwave, and stir until it is completely melted and smooth.
6. Working with 5-6 cups at a time, pour a spoonful of melted coating into the bottom of each cup. It should fill about a quarter of the cup.
7. Use the paintbrush to nudge the coating from the bottom of the cup up the sides, until the cup is entirely painted with chocolate on the inside.
(Hold it up to the light to look for weak spots, and make sure that any translucent spots or gaps are covered with chocolate.)
8. Repeat this process until all of the candy cups are lined with chocolate coating. Set the cups aside to firm up until you’re ready to fill them
9. Let dulche de leche cool completely & then pour into a bowl, add three-quarters of the chopped pecans (reservse the rest for decoration) to the dulce de leche and stir everything together.
10. Use a spoon to drop small spoonfuls of caramel mixture into the chocolate cups.
11. Melt the remaining chocolate coating, and again working with 5-6 cups at a time, spoon a bit of coating on top of the dulce de leche.
12. Use the spoon to nudge the coating to the edges of the cup, making sure that it forms a tight seal with the chocolate around the edges.
13. While the chocolate coating is still wet, sprinkle the tops of the cups with some of the remaining chopped pecans and a pinch of sea salt
14. Repeat with the remaining cups, and let the coating set completely at room temperature.
Storage: Store in an airtight container at room temperature for up to two weeks, or in the refrigerator for up to a month.
4. Toast pecans & chop into small chunks.
5. Melt the coating in the microwave, and stir until it is completely melted and smooth.
6. Working with 5-6 cups at a time, pour a spoonful of melted coating into the bottom of each cup. It should fill about a quarter of the cup.
7. Use the paintbrush to nudge the coating from the bottom of the cup up the sides, until the cup is entirely painted with chocolate on the inside. (Hold it up to the light to look for weak spots, and make sure that any translucent spots or gaps are covered with chocolate.)
8. Repeat this process until all of the candy cups are lined with chocolate coating. Set the cups aside to firm up until you’re ready to fill them
9. Let dulche de leche cool completely & then pour into a bowl, add three-quarters of the chopped pecans (reservse the rest for decoration) to the dulce de leche and stir everything together.10. Use a spoon to drop small spoonfuls of caramel mixture into the chocolate cups.
11. Melt the remaining chocolate coating, and again working with 5-6 cups at a time, spoon a bit of coating on top of the dulce de leche.
12. Use the spoon to nudge the coating to the edges of the cup, making sure that it forms a tight seal with the chocolate around the edges.13. While the chocolate coating is still wet, sprinkle the tops of the cups with some of the remaining chopped pecans and a pinch of sea salt
14. Repeat with the remaining cups, and let the coating set completely at room temperature.
Storage: Store in an airtight container at room temperature for up to two weeks, or in the refrigerator for up to a month.
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