Chocolate Covered Pecan Caramels

• 1 c. margarine
• 1 (14 oz.) can sweetened condensed milk
• 1 c. finely chopped pecans
• 1 (11 oz.) pkg. milk chocolate chips
• 1 lb. dark brown sugar
• 1 c. light corn syrup
• 1 tsp. vanilla extract
• 2/3 bar paraffin

1. Melt margarine in heavy saucepan.
2. Add brown sugar, condensed milk and corn syrup, then blend well.
3. Cook over medium heat for 15 to 20 minutes, or to 248u0b0 on candy thermometer (firm ball stage) while stirring with wooden spoon.
4. Remove from heat.
5. Add pecans and vanilla.
6. Stir and pour into buttered foil lined 8 x 8-inch pan.
7. Let stand until firm.
8. Lift foil from pan; cut into 3/4-inch squares with buttered knife.
9. In double boiler, melt chocolate chips and paraffin over boiling water.
10. Dip squares, one at a time, into chocolate mixture and place on waxed paper.
11. Let stand until cool, then wrap in plastic wrap.
12. Store in refrigerator or freezer.
13. Yields 100 pieces.

margarine, condensed milk, pecans, milk chocolate chips, dark brown sugar, light corn syrup, vanilla extract, paraffin

Taken from www.cookbooks.com/Recipe-Details.aspx?id=289751 (may not work)