2 pkg. (6 1/4 oz.) vanilla caramels
2 tbsp. evaporated milk
2 c. pecan halves
1 bar (8 oz.) milk chocolate, broken into squares
1/3 bar paraffin, broken into pieces

Melt caramels and milk over double boiler. Beat with wood spoon until creamy. Stir in pecans. Drop teaspoon full onto buttered waxed paper. Leave for 15 minutes. Combine chocolate and paraffin in double boiler. Use toothpick to dip fritters into chocolate mixture. Place on waxed paper.