Several folks have asked for the Texas Millionaire candy recipe to be posted again, so here ya go. But this year’s edition will feature the Lovely Jessie, #1 granddaughter, who loves to cook and is eager to learn. And is exceptionally talented!
Thanks to the Walker Family
2 cups white sugar
1 3/4 cups white Karo syrup
1-12 1/2 oz can Eagle Brand milk/sweetened condensed milk
1 cup butter (butter NOT margarine)
2 teaspoons vanilla (real vanilla)
1-14 oz package of Kraft Caramels
4 cups coarsely chopped pecans
Place all of the above ingredients in a large, heavy pan, except the vanilla and pecans. (I use a 4 qt Farberware aluminum-clad pot.)Copper pots are supposed to be better, but WOW, have you seen the prices of those dudes?!!) Over low heat (my stove setting is at 2 for the duration and yes, it’s electric), bring to a boil stirring constantly. That means…do NOT let go of that spoon. At all. Not even for a minute. This stuff scorches so fast you wouldn’t believe it. Ask me how I know. If it does scorch a little, it’s ok. Don’t throw out the candy. You won’t taste it unless it’s REALLY scorched. A little scorch blends in nicely with the pecans. I promise.
See the bubbles?
Cook to a soft ball stage (220-240 degrees on your candy thermometer)…have a small cup of cold water close by and drop a small amount from a teaspoon into the water. If you can roll the candy around with your finger into a ball, you’re good to go. It’s going to take at least 30-40 mins.
Add 4 cups of chopped pecans to the hot mixture, mix well and pour into a buttered 9×12 Pyrex dish.
Cool for couple of hours, then place in the refrigerator overnight or for about 2 hours, till candy is firm. The colder, the better. I’ve even stuck in the freezer to speed things along.
Meanwhile….In a double boiler, melt milk and/or dark chocolate chips or wafers w/a bit of paraffin…OR…in microwave, melt according to package directions, chocolate wafers that you’ll find in the candy making dept at Hobby Lobby in a microwaveable glass bowl. You may need to add a little paraffin in this also. It keeps the chocolate from melting immediately in your fingers. I usually melt about 1/3 a bag of wafers at a time and stir in between nukes. The spoon you stir w/will be needed to help coat the candy later.
Then take a bench scraper/dough scraper and cut the pan of candy into small pieces, about 3/4″ x 3/4″ thereabouts. Remove 1 row of cut candy from pan with a small paring knife. The first row is always a pain to get out. Place the cut candy on top of the uncut so it doesn’t get too warm. The cooler your candy is, the easier it is to dip!
I give you The Bench Scraper/Dough Scraper! Cannot bake or decorate a cake w/o it!
Using a candy dipper thingy (you can find them at Hobby Lobby back in the candy making dept.) or a fork, quickly dip the caramel candy into melted chocolate, bounce the excess chocolate off by tapping the dipper on the bowl edge then place it onto wax paper to firm up.
My handy dandy candy dipper thingy!
The dipping part of this recipe is the most unfun part of the whole deal. It’s not horrible but just takes a long time.
I do the dipping in 2 or 3 phases and store all of the dipped candy as far from the house as possible. I don’t need temptation to be close or handy. And then I swear the Big Boss to secrecy so nobody finds out I have Millionaires made and available. I dole it out to only the dearest and appreciative friends and relatives. My stash is in the freezer. Although experience has taught me that it thaws very quickly. And nobody has to know that the container of candy that was once full is now half full. Or half empty. However you want to look at it.
Finished product. Ooops, must eat the evidence. Don’t want a half sitting in its little cup all alone!
Did I say “two easy steps”? Would I lie?! Once you’re done, stack one layer at a time on wax paper in plastic container, place lid on, tape shut, install alarm system…ok maybe not the last 2 steps, but keep a close eye this stuff! Can be stored in freezer or fridge. Which ever one is the furthest away…. 😀