Ingredients
Units
- 1 pound + 3 tablespoons (500g) dulce de leche 'repostero' (see Notes below)
- 4 tablespoons (60g) unsalted butter, room temperature
- 1 tablespoon coffee liquor, optional
- 1 teaspoon pure vanilla extract
- 1 and 3/4 to 2 and 1/4 cups powdered sugar (it varies depending on the type of dulce de leche you use)
- 1 cup (100g) ground walnuts (lightly toasted is better for flavor)
- 4 tablespoons shredded coconut (lightly toasted is better for flavor)
- Extra shredded coconut or sprinkles
Instructions
- Mix dulce de leche, butter, liquor, vanilla, powdered sugar, and walnuts until you have a paste. It will be soft.
- Refrigerate covered until it firms up enough to make balls.
- When ready, put shredded coconut and sprinkles (or whatever you’re using for coating) in shallow dishes.
- Take a large teaspoon mixture and make balls with your hands (it might get messy), the size of walnuts and roll in desired extras.
- Keep refrigerated.
Notes:
- Liquor: you can use cognac or Frangelico or any other you think goes well with caramel. Omit if making for kids.
- Depending on the dulce de leche you use add 1-2 tablespoons extra coconut if fudge mixture is too soft. Same goes for the largest amount of powdered sugar in the recipe.
- Besides sprinkles or coconut, you can roll the fudge balls in finely chopped nuts or ground cookies.
Notes
- Repostero means pastry or baking and is thicker than regular dulce de leche. I always use dulce de leche repostero Vacalin.
- They can be frozen.
- Variation: use peanut butter instead of dulce de leche.
- Coatings: roll them in ground nuts or ground cookies.
- Prep Time: 20 minutes
- Refrigeration time: 2 hours
- Category: Candy
- Method: Mixing
- Cuisine: International