Texas Millionaires Candy Recipe 45

Steps:

• Grease four baking sheets with 2 tablespoons butter; set aside. , In a large heavy saucepan, combine the milk, sugars, corn syrup, salt and remaining butter. Bring to a boil, stirring frequently. Cook over medium heat until a candy thermometer reads 238° (soft-ball stage), stirring occasionally. , Remove from the heat. Stir in pecans and vanilla. Drop by tablespoonfuls onto prepared baking sheets. Let stand until set. , Drizzle melted candy coating over clusters; chill for 10 minutes or until set. Store in airtight containers.

Steps:

• 1. Unwrap the caramel candies. Melt them with butter and milk in top of double boiler.
• 2. Pour over pecans and drop by teaspoonfuls onto wax paper.
• 3. Melt candy bar in paraffin in double boiler over low heat. Dip caramel patties in chocolate. Place on wax paper.

Steps:

• MELT CARMELS AND MILK, ADD PECANS, MIX WELL AND DROP BY SPOONFUL ON BUTTERED WAX PAPER TO COOL. WORK FAST AS THIS HARDENS QUICKLY. MELT CHOCOLATE IN MICROWARE, WATCH CLOSELY AS CHOCOLATE BURNS, TAKE OUT IN A MINUTE OR SO AND STIR, THEN RETURN IF NOT ALL MELTED. DIP CARAMEL CANDY IN CHOCOLATE AND PLACE ON BUTTERED WAX PAPER AND LET DRY. READY TO EAT AND SO YUMMY!!!

Steps:

• 1. Slowly melt caramels and milk together in medium size saucepan. Add chopped pecans and mix well. Remove from heat and let mixture cool for about 30 minutes to an hour. This way they'll hold their shape better.
• 2. Meanwhile, line two large cookie sheets with foil and lightly grease with cooking spray. Drop clusters by using a tablespoon onto prepared cookie sheets. Place in refrigerator or freezer for a few hours to firm them up. I sometimes leave them in the freezer overnight but a couple of hours or so works great, too.
• 3. Slowly melt the chocolate bark & dip each cluster into chocolate, covering all sides. Place onto waxed paper and let harden. TIP: only take out one cookie sheet at a time from the fridge/freezer because they soften quickly.
• 4. Note: I use the chocolate almond bark from Wal-Mart. I melt the whole package and once I have covered all the millionaires I then chocolate cover pecans, peanuts, raisins or peanut butter between crackers to use up all the chocolate.
• 5. TIP: These freeze very well. You can even eat them right from the freezer with no thawing. Also, I use a half package each of the white and dark chocolate. This gives it a milk chocolate taste that I love.
• 6. ALMOND BARK: Most Walmarts carry this item. You can normally find it in the baking aisle along with chocolate chips, etc. Some grocery stores and Walgreens also carry it. It comes in white chocolate as well. I have never made this candy using the white chocolate but I'm sure it would be wonderful.

Steps:

• Melt caramels and water.
• Add pecans and mix well.
• Spoon out onto wax paper (work real fast).
• Allow to cool completely.
• Melt hershey bars, chocolate chips and chocolate squares together in double boiler.
• Dip pecan clusters in chocolate and put back onto wax paper to cool.

Steps:

• Unwrap caramels, of course, and melt in a heavy saucepan with butter and water over low heat.
• Stir constantly until it is smooth.
• Stir in pecan halves and let mixture cool in pan for about 5 minutes.
• Drop by tablespoonfuls onto lightly greased wax paper.
• Chill 1 hour, or freeze 20 minutes until firm.
• When caramel and nut mixture is cold to touch, melt chocolate chips and candy coating in a small heavy saucepan over low heat, stirring until smooth.
• Dip caramel candies into chocolate mixture, allowing excess to drip; place on lightly greased wax paper.
• Let stand until firm.

Steps:

• Mix together first 5 ingredients, in a heavy iron pan.
• Cook to a medium ball stage (cook on hi till the candy forms a soft ball when you drop a small amount into a cold bowl of water. You should be able to pick it up with your fingers).
• Add 2 cups pecans; let cool at least 5 hours or overnight.
• Drop on a well greased pan.
• Put in freezer until frozen.
• Take out and dip in chocolate.

Steps:

• Cook butter, sugar, brown sugar, corn syrup and butter until boiling.
• Add 1 cup cream and bring to a boil.
• Slowly add second cup of cream and cook to soft ball stage with a candy thermometer.
• Turn off heat and add 1 tsp vanilla.
• Pour into a 10 x 15 pan which has been lined with parchment, sprayed with Pam.
• Chill in refrigerator and cut into squares.
• Melt chocolate over double boiler.
• Dip caramels and allow to set on waxed paper.