1 can condensed milk
1 (12 oz.) pkg. semi-sweet chocolate chips
1/2 bar paraffin wax
Chopped pecans

On first day boil milk (keep covered with water) for 3 hours. After 3 hours remove can, let cool. Refrigerate overnight.

Second Day: Open both ends of can and push out. Break off pieces of caramelized milk and roll in chopped pecans. In double boiler melt chocolate chips and wax. Dip balls in chocolate mixture. Set on wax paper to cool.