Chocolate-covered pecan fritters
4 dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | packs | Vanilla caramels; 6 oz. ea. |
| 2 | tablespoons | Milk, evaporated |
| 2 | cups | Pecan halves |
| 8 | ounces | Milk choc. bar; broken into squares |
| ⅓ | Parafin bar; broken into pieces | |
Directions
Combine caramels and milk in top of double boiler; heat until caramels melt, stirring constantly. Beat with wooden spoon until creamy; stir in pecans. Drop by teaspoonfuls onto buttered waxed paper; let stand 15 minutes.
Combine chocolate and paraffin in top of double boiler; heat until melted and smooth, stirring occasionally. Using a toothpick, dip each fritter into chocolate mixture. Place on waxed paper to cool.
SOURCE: Southern Living Magazine, sometime in 1979. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 07-08-95