8-inch anodized aluminum cake pan (round or square), 2-quart stainless steel saucier, heat-resistant spatula, digital thermometer with clip-on attachment. Then add the maple syrup. Then dip them in the chocolate once more.5. If you like, use your fingers to mold the pieces into a more oval, Milk Dud–like shape. With a clean hand, scoop up pieces like handfuls of marbles, then slide each one over your index finger with your thumb into your other hand (think of how you'd dole out a handful of M&M's) and arrange on prepared baking sheet. Place all of the caramel ingredients into your food processor and process until a ball forms.2. MILK DUDS Candy got their name because their maker found it impossible to get the chocolate-covered caramels to form perfectly round balls, so he called them “duds.” Today, MILK DUDS Chewy Caramels are owned and made by Hershey. Dear Cecil: Why are Milk Duds called Milk Duds? Pull-apart tender meat and ultra-crisp skin: It's not the most gorgeous roast in the world, but you'd be hard pressed to find one more flavorful. Remove it from the fridge and form balls about 1 teaspoon in size. I prefer to store the milk duds in the freezer as they do not get really hard. They are easily biteable and chewable straight from the freezer.
In a 2-quart stainless steel saucier, combine water, sugar, and salt over medium heat. That's because homemade Milk Duds are best dipped by hand, which lets you coat all the pieces in a thin chocolate shell without spending an eternity fishing each one out with a fork. Remove the caramel ball and place it in your refrigerator for about 30 minutes. Place them back on the baking sheet after dipping each one. The "milk" part is obvious (milk chocolate), but what, in a confectionery sense, are duds? Then dip them in the chocolate once more. Put the baking sheet back into the freezer so the milk duds can firm up. After all, how often have you purchased a sweet treat and as you read the label, most of the ingredients seem foreign? That's because homemade Milk Duds are best dipped by hand, which lets you coat all the pieces in a thin chocolate shell without spending an eternity fishing each one out with a fork. Neat freaks, watch out: This recipe's a little messy. All products linked here have been independently selected by our editors. Don't worry about them getting too hard in the freezer as they don't really ever get rock solid. Stir with a fork until sugar is fully dissolved and syrup comes to a rolling boil, about 4 minutes. the payday bar is made in the same factory. Immediately pour into prepared pan, cover tightly with foil, and cool to room temperature, about 2 hours. You will end up with approximately 40 balls.