Yield: 1 servings
Measure | Ingredient |
---|---|
1 cup | White Sugar |
1 cup | Brown Sugar |
1 cup | White Syrup (Karo) |
2 \N | Sticks Butter Or Margarine |
1 large | Can Evaporated Milk |
1 teaspoon | Vanilla |
4 cups | Pecans |
1 pack | (12 Oz) Chocolate Chips, Regular |
1 pack | (12 Oz) Milk Chocolate Chips |
3 ounces | Paraffin |
Mix sugars, syrup, butter and 1 cup of the evaporated milk. Bring to a rolling boil and while keeping mixture boiling slowly, add remaining milk. Cook to 234 F (soft ball stage). Add vanilla and pecans. Pour into a 9x9 inch or larger pan. Refrigerate for several hour. Cut into squares. Melt both packages of chips with the paraffin in a double boiler or in the microwave. Dip squares in mixture and cool on waxed paper. Makes 3½ pounds.
Recipe By : The Route 66 Cookbook - ISBN 0-933031-80-7 From: Dan Klepach Date: 10-04-95 (22:58) (159) Fido: Cooking