| Chocolate Covered Pecan Fritters
Two 6 1/4 ounce packages of vanilla caramels
2 tablespoons of evaporated milk
2 cups of pecan halves
One 12 ounce package of semi-sweet chocolate chips
1/3 bar of paraffin, shaved |
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Combine the caramels and milk in double boiler. Heat until caramels melt, stirring occasionally. Beat with wooden spoon until creams. Stir in pecans. Drop by teaspoons onto buttered wax paper. Let stand 15 minutes. Combine the chocolate and paraffin in double boiler. Heat until melting and smooth, stirring occasionally. Using a toothpick, dip each fritter in chocolate. Place on waxed paper until cool. |
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