Texas Gold

"From an old calendar 1986 put out by Texas Power and Light. It was among an aunt's recipes and cookbooks I inherited. Sounds good and rich, and something I could like."
 
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Ready In:
30mins
Ingredients:
6
Yields:
5 dozen
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ingredients

  • 1 (14 ounce) package vanilla caramels, unwrapped
  • 2 tablespoons water
  • 2 tablespoons butter or 2 tablespoons margarine
  • 1 12 cups pecans, chopped
  • 1 (2 ounce) package paraffin wax, broken into small pieces
  • 1 (18 ounce) package milk chocolate pieces
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directions

  • In medium saucepan, melt caramels, water, and butter or margarine on MEDIUM, stirring constantly.
  • When smooth and creamy, remove from heat.
  • Stir in pecans.
  • Drop by teaspoonsful onto waxed paper which has been sprayed with non-stick vegetable spray.
  • Refrigerate 30 minutes.
  • Place paraffin and chocolate pieces in a medium saucepan. Cook on MEDIUM, stirring constantly until paraffin is melted.
  • Using a fork, dip each caramel mound in chocolate. Place on waxed paper.
  • Allow to stand until candy is no longer sticky.

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