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Recipe by: ornella
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See below ingredients and instructions of the recipe
1 c Butterscotch chips 4 c Pecan halves
1 cn Sweetened condensed milk, 1 pk Milk chocolate chips
-divided 1 ts Vanilla
2 ts White vinegar
In heave saucepan, over low heat, melt butterscotch chips with 1/3 cup
sweetened condensed milk. Remove from heat. Stir in vinegar. Drop
by small spoonfuls onto wax paper lined baking sheets. Arrange 3
pecans on each butterscotch drop. In large heavy saucepan, over low
heat, melt chocolate chipe with remaining sweetened condensed milk,
and vanilla. Remove from heat. Hold chocolate mixture over hot water.
Drop chocolate by heaping spoonfuls over pecan clusters. Chill 2
hours, or until firm. Store lossely covered in refrigerator. Makes
about 5 dozen candies.
Origin: Canadian Living, December 1991. Shared by: Sharon Stevens.
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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