-- This recipe is to die for.
2 7 oz. bags of caramels
Unwrap the caramels.
Melt caramels with milk in double boiler. Beat caramels until smooth.
Add pecans and stir.
Drop by teaspoons onto buttered wax paper.
Melt chocolate with paraffin in top of double boiler.
Dip turtles into melted chocolate mixture. There will be enough chocolate mixture for you to re-dip almost all of them. Begin with the turtles you made first that will have set by the time you finish the first round of dipping.
Although a second dip is not mentioned in the original instructions, it makes the turtles thicker and uses up the chocolate mixture.
Stick something like an ice pick or turkey skewer into each caramel clump in order to dip it into the chocolate.
1 ½ cups sugar
Dissolve sugar and salt in water. Add peanuts and bring
to a boil, cooking until mixture candies with no liquid left. Pour onto
greased cookie sheet. Bake at 300 degrees for 20 to 25 minutes. Remove
from oven and allow to partially cool. Remove from cookie sheet before
they are completely cool. Break into small sections.