Don't know the 'real' story behind why
this candy is called 'millionaire candy'...but I believe it is
a Texas-take on 'turtles' a chocolate-covered caramel candy with
pecans. This version includes homemade caramel for making the
candy treats.
Millionaire Candy
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup light corn syrup
- 1 cup butter
- 2 cups evaporated milk - divided use
- 1 teaspoon vanilla extract
- 4 cups coarsely chopped pecans
- 1 (12-ounce) package semisweet or
milk chocolate chips
- 1/4 pound paraffin*
- Butter a waxed paper or foil-lined 10
x 15 x 1/2-inch pan. Set aside.
- Combine sugars, corn syrup, butter and
1 cup milk in saucepan. Over medium-high heat, bring to a rolling
boil. Slowly stir in remaining 1 cup milk. Cook to softball stage
(234°F or 110°C). Remove from heat and stir in vanilla and pecans.
- Pour into prepared pan. Refrigerate overnight.
Remove candy by inverting pan and removing foil. Cut into small
squares. Melt chocolate chips and paraffin in a double boiler.
Using a wooden pick, dip candy, coating well. Allow to dry at
room temperature. Store at room temperature.
*Or substitute 1 tablespoon vegetable shortening,
if you prefer.
