Chocolate-covered Pecan Fritters Recipe
Yield: 4 dozenRecipe by luhu.jp
Ingredients:
2 package: Vanilla caramels, 6 oz. ea.
2 tbsp: Milk, evaporated
2 cup: Pecan halves,
8 ounce: Milk choc. bar, broken into squares
1/3: Parafin bar, broken into pieces
Directions:
Combine caramels and milk in top of double boiler; heat until caramels
melt, stirring constantly. Beat with wooden spoon until creamy; stir
in pecans. Drop by teaspoonfuls onto buttered waxed paper; let stand
15 minutes.
Combine chocolate and paraffin in top of double boiler; heat until
melted and smooth, stirring occasionally. Using a toothpick, dip
each fritter into chocolate mixture. Place on waxed paper to cool.
SOURCE: Southern Living Magazine, sometime in 1979. Typos by Nancy
Coleman. Submitted By NANCY COLEMAN On 07-08-95
Source from luhu.jp
melt, stirring constantly. Beat with wooden spoon until creamy; stir
in pecans. Drop by teaspoonfuls onto buttered waxed paper; let stand
15 minutes.
Combine chocolate and paraffin in top of double boiler; heat until
melted and smooth, stirring occasionally. Using a toothpick, dip
each fritter into chocolate mixture. Place on waxed paper to cool.
SOURCE: Southern Living Magazine, sometime in 1979. Typos by Nancy
Coleman. Submitted By NANCY COLEMAN On 07-08-95
Source from luhu.jp