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<DIV>50 caramels</DIV>
<DIV>2 tablespoons water</DIV>
<DIV>2 tablespoons butter</DIV>
<DIV>3 cup halved pecans</DIV>
<DIV>10 ounces milk chocolate candy bars</DIV>
<DIV>3 ounces paraffin</DIV>
<DIV> </DIV>
<DIV>Melt caramels, water and butter in double boiler. </DIV>
<DIV>Add pecans.</DIV>
<DIV>Drop by teaspoonsful onto foil-covered cookie sheet.</DIV>
<DIV>Melt chocolate and paraffin together.</DIV>
<DIV>Use ice pick to remove caramel-nut drops from foil and dip in warmed chocolate mixture.</DIV>
<DIV> </DIV>
<DIV>Return dipped candy to foil to cool.</DIV>
<DIV> </DIV>
<DIV>To reach desired firmness, more or less paraffin may be used.</DIV>
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