Texas Millionaires Recipes

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:

• 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:

• 1. Using an electric mixer, blend the cream cheese, sugar, lemon juice and salt until smooth.
• 2. Gently fold in whipped topping, pecans, coconut and fruit until combined.
• 3. Spoon mixture into baked pie shell and garnish as desired. Chill for at least 2 hours or until serving time.

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:

• 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:

• 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:

• 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.