Recipe 719 - Caramel Turtles
Recipe 719 - Caramel Turtles
(by Shirley McNevich)
Caramel: 1 cup white sugar, 1/2 cup packed Domino's dark brown sugar, 1/2 cup
King Syrup molasses, 1/2 cup heavy cream, 1 cup milk, 1/4 cup butter, 1 tsp. vanilla
Other: 6oz. pecan halves, 2 - 4oz. bars German sweet chocolate
Butter an 8 x 8 baking pan. In a heavy saucepan over low heat add white sugar,
brown sugar, molasses, heavy cream, milk and butter--cook and stir with a wooden
spoon until both sugars dissolve. Turn heat up to medium and cook/stir until candy
thermometer is 244 degrees (if you don't have a candy thermometer drop a
teaspoonful into a glass of cold water--if it forms a hard ball it's ready, if not cook
longer and retest). Remove from heat and add vanilla--stir. Pour caramel mixture into
the buttered pan and let it sit for 30 minutes. Use a sharp knife to cut the caramel into
about 26 pieces. Roll each piece into a ball and place it on a saran wrap covered
cookie sheet about 1" apart. Press 4 pecans onto each caramel in a cross (like a
clock face--12, 3, 6 and 9) so one end of each pecan is in the middle of the caramel
and the other end is hanging off of the edge). Melt the chocolate in a double boiler.
Spoon 1 tsp. of melted chocolate over the top of each turtle. Refrigerate to allow
chocolate to harden.
Continue to:
Other Recipes:
- 640 - Cherry Pretzel Squares
- 715 - White Chocolate Peanut Butter Fudge
- 646 - Caramel Popcorn
- 735 - Hot Dog Chili Sauce
- 585 - Sliced Baked Ham
- 523 - Italian Sausage Entree
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 3. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
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