1 pkg. Kraft caramels
1 large plain Hershey chocolate bar
1 tbsp. of canned milk
1/3 bar paraffin wax
2 c. pecan halves

Melt caramels and cream in double boiler. Stir and beat until creamy. Add pecan halves, drop on wax paper, let set 15 minutes. Melt Hershey bar and paraffin in double boiler, stir until smooth, then take toothpicks and stick in fritters and dip in melted chocolate, return to wax paper.