Turtle Candy

• 14 oz (392 grm). package caramels
• 3 tbsp (45 ml) evaporated milk
• 2 cups (475 ml) pecan halves
• 12 oz (336 grm). milk chocolate morsels
• 1 stick paraffin

1. Put unwrapped caramels and milk in double boiler.
2. Stir constantly until melted.
3. Add pecans and stir until coated.
4. Use tbsp to drop onto buttered cookie sheet.
5. Chill in refrigerator for 1 1/2 hours.
6. Make two batches of these for the chocolate coating recipe.
7. Melt Chocolate and paraffin in double boiler.
8. Dip cold caramel-pecan candy into chocolate and drop on to wax paper.
9. Allow candy to become firm before storing in covered tins.

caramels, milk, pecan, milk chocolate, paraffin

Taken from online-cookbook.com/goto/cook/rpage/001075 (may not work)