Candy

English Toffee
contributed by Gladys Peeples

1/2 lb. butter	1 cup finely cut pecans
I cup. sugar	I cup chocolate chips
3 teaspoons water	2 squares of paraffin

Place butter, sugar, and water in heavy sauce pan - put on low fire until butter melts. Then turn fire to hottest point. Stir constantly until it becomes light tan color. Add pecans. Stir to mix; pour on foil and press out thin. Top with chocolate mixture:

Place chocolate chips and paraffin in smaller pan over hot water. Stir to blend and pour over toffee. With heavy knife score across at intervals.

Microwave Fudge
Contributed byCindy Kimbrell

2 cup sugar	12 oz. pkg. chocolate chips
I cup butter	1 (7 oz.) jar marshmallow cream
1 (14 oz.) can evaporated milk	1 tsp. vanilla
	1 cup. pecans, chopped

In a 4 qt. bowl combine sugar, butter and milk. Microwave on high 18-20 minutes or until it forms a softball. Stir often. Do not boil.

Mix in chocolate chips and marshmallow cream.Stir until blended. Add vanilla and pecans. Pour In 9x13 buttered pan. Cool.

Millionaires
Contributed byJean Timaeus

50 caramels	2½ cups chopped pecans
2 tablespoons hot water	1 (8 oz.) Hershey bar
2 tablespoons margarine	½ slab paraffin

In a double boiler, melt caramels and margarine with hot water. Remove from heat and add pecans, drop on waxed paper and chill until firm. Melt chocolate and paraffin in double boiler. Dip pecan drops in chocolate and drop on waxed paper.