14 ounce package of Kraft Caramels
2 tablespoons evaporated milk
2 cups pecan pieces
8 ounces Hershey’s milk chocolate
1/3 bar paraffin, broken into pieces
Combine caramels and milk in top of double boiler; heat until caramels melt, stirring occasionally. Beat with a wooden spoon until creamy, stir in pecans. Drop by teaspoonfuls onto heavily 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 turtle into chocolate mixture. Place on waxed paper to cool. Yield: 4 dozen.
This recipe came from Merle Bass of Tifton, one of those skinny people who makes decadent sweets. It’s labor intensive but the results are splendid.
