Turtles
- Reviews 22
Ready In: 1 hr 20 mins
Serves: 6
Yields: 35-40 turtles
Ingredients
- 1 cup margarine or 1 cup butter
- 2 1⁄2 cups brown sugar (demerara)
- 1 (14 ounce) can Eagle Brand Condensed Milk
- 1 cup light corn syrup
- 1 teaspoon pure vanilla extract
- 2 cups toasted pecan halves
- dark chocolate dipping chocolate
Directions
- Butter heavy saucepan, melt butter or margarine, stir in brown sugar, stir thoroughly, stir in corn syrup stirring thoroughly.
- Gradually add the condensed milk stirring constantly until all sugar dissolves and mixture comes to boiling.
- Cook and stir over medium heat until mixture registers 235°F on candy thermometer.
- Cool and stir in vanilla.
- Chill.
- Caramel should be slightly sticky.
- Toast pecans in a 300°F oven for 15 or 20 minutes.
- Cool.
- Arrange pecans on cookie sheet spoke fashion, four for legs and one for head.
- Drop one teaspoon of caramel mix in center of pecans.
- Chill.
- Melt chocolate wafers and spoon over caramel.
- Chill.
- Turn over and do the other side with chocolate.
- Chill.
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