milk chocolate chips
Mix sugars, syrup, butter and 1 cup Milnot. Bring to a roiling boil. Keep mixture boiling slowly & add remaining Milnot.
Cook to soft ball stage (234°F).
Add vanilla and pecans & pour into 11x13 pan. Keep in refrigerator until cool. Cut into small squares.
Melt chips and wax. Dip squares. Put on wax paper until set.