Milk duds have long been a popular chewy, caramel treat. There is just something so delicious about caramel and chocolate, don't you agree? And a touch of salt really brings out the sweet quality in a delicious way.
If making your own milk duds seems difficult, this recipe will not only surprise you, but it will bring you some joy when you realize just how easy it is. Besides being simple to whip up, it is so refreshing to know exactly what you are consuming when you make these homemade treats. After all, how often have you purchased a sweet treat and as you read the label, most of the ingredients seem foreign? If reading them seems foreign, can you imagine what your body is thinking and feeling as it tries to digest that mess?
If you prefer a softer milk dud, you can easily store these in your refrigerator. But if you want it to have a slight firmess and chew, the freezer is the way to go. Don't worry about them getting too hard in the freezer as they don't really ever get rock solid. They are easily biteable and chewable straight from the freezer.
These chocolate and caramel treats are perfect for the upcoming holidays as well as any occasion throughout the year. I hope you will enjoy this simple but pleasurable recipe as much as I do!
20 medjool dates, pitted
1 tsp vanilla extract
1/2 tsp salt
1/3 cup cashew butter
1/4 cup coconut oil, melted
1/4 cup cacao powder
2 Tbs maple syrup
1. Place all of the caramel ingredients into your food processor and process until a ball forms.
2. Remove the caramel ball and place it in your refrigerator for about 30 minutes. It's much easier to work with if it's cold. Remove it from the fridge and form balls about 1 teaspoon in size. You will end up with approximately 40 balls. Place them on a small baking sheet and put them in your freezer.
3. Once firm, make the chocolate coating by placing the cacao powder in a small bowl. Pour in the melted coconut oil and whisk well. Then add the maple syrup. You can adjust the sweetness according to your preference.
4. Once by one, dip the caramel balls into the chocolate using a toothpick. Place them back on the baking sheet after dipping each one. Put the baking sheet back into the freezer so the milk duds can firm up. Then dip them in the chocolate once more.
5. I prefer to store the milk duds in the freezer as they do not get really hard. As a matter of fact, they have the perfect consistency to mimic a milk dud.