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Subj:  MILLIONAIRES

From:  Jlcorr

50 CARAMELS
2 TBSPS. WATER
2 TBSPS. BUTTER
3 CUPS HALVED PECANS
10 OZ. MILK CHOCOLATE CANDY BARS
3 OZ. PARAFFIN

Melt caramels, water and butter in double boiler.  Add pecans. Drop by teaspoonfuls
onto foil-covered cookie sheet. Cool. Melt chocolate and paraffin together.  Dip caramel
nut drops in warmed chocolate mixture.  Return dipped candy to foil to cool. To reach
desired firmness, more or less paraffin may be used.  Yields 3 to 4 dozen.  Makes great
christmas gifts wrapped in colored handi-wrap!  Hope you enjoy!!!!





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