Soft and creamy, these dulce de leche coconut fudge truffles are easy to make and such a crowd pleaser! The combination is mind-blowing and might turn out to be addictive.
- 1 pound + 3 Tablespoons (500g) dulce de leche
- 4 Tablespoons (60g) unsalted butter, at room tº
- 1 Tablespoon coffee liquor
- 1 teaspoon pure vanilla extract
- 1 and 3/4 to 2 and 1/4 cups powdered sugar
- 1 cup (100g) finely chopped, toasted walnuts
- 3 tablespoons shredded coconut
- Extra shredded coconut or sprinkles
- 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.
- 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.
They can be frozen.
Make them with peanut butter instead of dulce de leche.
Roll them in ground nuts or dip them in chocolate.
Keywords: dulce de leche balls, dulce de leche fudge