Ingredients
- 55 caramels
- 1 stick of butter
- 1 teaspoon vanilla
- 4 1/2 cups pecans (broken up)
- 2 1/2 large milk chocolate Hershey bars
- 1/5 bar of paraffin (Gulf) wax
Directions
Melt caramels with butter in top of large double boiler. You can also melt in the microwave.
Add vanilla. Fold in pecans.
Drop by small teaspoon on well greased cookie sheet. It will take two. Put in the refrigerator until hardened.
Melt Hershey bars with paraffin wax in top of double boiler (or microwave).
When melted smooth, drop each piece of candy in chocolate. Coat with two forks, and place back on the cookie sheet. Let firm up and store.
Makes 75 or 80.
Dottie (Portia’s Grandmother-in-law)
Etoile, Texas
