The original 'Millionaire Candy' was created by H.T. Pangborn in the kitchen of his family-owned drugstore in Fort Worth, Texas back in 1914—and they've been a favorite Texas treat ever since. Pangborn made his candy with milk, honey, caramel, pecans and milk chocolate.
This tasty version starts from scratch with homemade caramel candy, as well as the traditional use of pecans and milk chocolate.
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 milk chocolate or semisweet chips
1/4 pound paraffin*
- Butter a waxed paper or foil-lined 10 x 15 x 1/2-inch pan. Set aside.
- 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.
- 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.
Makes 2 dozen candies.
*Or substitute 1 tablespoon vegetable shortening, if you prefer.