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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*

1. Butter a waxed paper or foil-lined 10 x 15 x 1/2-inch pan. Set aside.
2. 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.
3. 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.