Caramel Walnut Wafers

This time, I adjusted the measurements a bit, reducing them since I always end up with some leftover filling, but essentially, everything remains the same. You can also use hazelnuts instead of walnuts, depending on your preference. 😊

Caramel Walnut Wafers

Caramel Walnut Wafers


  • 5 1/2 cups of milk
  • 2 1/2 cups of sugar
  • 1 cup of butter/margarine
  • 2 cups of ground walnuts
  • 3.5 ounces of white chocolate (optional, according to preference)
  • 1 packet of wafer sheets


  1. Pour the milk into a large saucepan, add the sugar, and place it on the stove (use full-fat milk). Once the milk starts boiling, reduce the heat to the lowest setting (just enough to simmer gently) and cook for about 2 hours, stirring occasionally. This is an approximate time, and the cooking duration will depend on the temperature and size of the saucepan. The sugary milk will gradually change color and turn into caramel while thickening slowly. Begin stirring more frequently as it thickens to prevent it from sticking to the bottom of the saucepan. When the mixture thickens and turns light brown, the caramel is ready.
  2. Add the butter, diced into cubes, and stir until melted. Then, add the chocolate to melt. Once the butter and chocolate are melted, remove from heat and add the ground walnuts, stirring to combine. Allow the filling to cool slightly until it's not hot but warm.
  3. Divide the filling into four equal parts and spread each portion over a sheet of wafer, covering it with the next sheet. Do not spread filling on the last sheet. Place a weight on top of the finished wafer. Refrigerate overnight, then cut and serve.

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