1 c. brown sugar
1 c. granulated sugar
1 c. white Karo syrup
2 sticks butter
2 c. pet milk
1 tsp. vanilla
4 c. pecan halfs, broken

Reserve 1 cup milk. Cook all remaining ingredients except the 1 cup of milk and pecans. Cook until it comes to a rolling boil and add other milk slowly so boil does not stop. Cook until it forms a soft ball stage when put in water. Remove from heat and add pecans. Pour into slightly greased cookie sheet. Put in refrigerator over night, cut in squares and dip in chocolate dip.

CHOCOLATE DIP:

4 (4 oz.) Hershey bars
3/4 stick paraffin (gulf wax)

Heat in double boiler until chocolate paraffin is melted. Dip squares in dip and place on waxed paper to dry. Use a tooth pick on side and use as handle.