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14 oz. pkg. caramels 4 tbsp. evaporated milk 2 c. pecan halves 12 oz. pkg. chocolate 1/4 lb. paraffin Melt caramels with milk in top of double boiler. Add pecans and drop by spoonfuls on greased wax paper. Melt chocolate and wax in top of double boiler. Dip caramel mixture in chocolate. Place on wax paper. | |
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recipe reviews #97425
Donna Merritt (Illinois) says:
What is the purpose of the paraffin wax in this recipe?
#97431
Dee (Arizona) says:
Its the cheaters way to temper chocolate. You could use dipping chocolate instead (Baker's makes a microwaveable version).
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