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Homemade Turtles Empty Homemade Turtles

Post by PATRICE IN IL on Fri Dec 09, 2011 4:36 pm

To make Turtles you will need:
1 batch of homemade caramel
1 lb. of whole pecan pieces
1-2 bags of milk chocolate chips or other milk chocolate for candy making.

Start by arranging 5 whole pecan pieces in a flower shape (for each turtle you wish to make) on waxed paper, parchment paper, lightly greased foil or a Silpat lined baking sheet. Spoon slightly warm homemade caramel over the pecans. Place pan into freezer to firm up the caramel. In the mean time place milk chocolate pieces into a heat proof bowl and melt them over a pot of barely simmering water. Stirring until completely melted. Remove the bowl from the pot and allow the chocolate to cool slightly. Remove the pan of candies from the freezer. Using 2 forks dip the turtles in the melted chocolate and place back onto the sheet pan. Place the pan back into the freezer to allow the chocolate to set.

To package flatten a large cupcake liner and place a single turtle in the center. Place the candy into a lined box or on a platter or for individual gift presentation place into a cellophane bag and tie with ribbon or raffia.

If either the caramel or chocolate become too firm you can re-soften them over barely simmering water, stirring constantly until desired consistency.

Homemade Caramel
1/2 cup butter
1 2/3 cups packed brown sugar
1 1/3 cups light corn syrup
14 oz. sweetend condensed milk
1 teaspoon vanilla extract
dash of salt

In a 3 quart heavy saucepan melt the butter. Stir in the brown sugar, corn syrup and salt. Bring to a boil over medium heat, stirring constantly. Add the sweetened condensed milk to the mixture in the pot and continue stirring. Cook until mixture reaches 225*F on a candy thermometer (approximately 8-9 minutes). Remove from heat and add the vanilla extract, stirring well to blend completely. Pour into a buttered, foil lined 8x8 baking pan. Cool completely in the pan. When cool remove the foil from the pan and cut into pieces using a pizza cutter for easier cutting. Wrap individual pieces of candy in waxed paper squares. To help caramels remain soft store them in a tightly covered container.

***Allow to cool until luke warm but still pourable for making turtles or topping brownies.***

If you like a firmer caramel candy cook until 245*F on a candy thermometer instead of 225*F. Cook only to this degree for plain caramel squares NOT the turtles, brownies or pretzels. Cooking until 225*F yields a soft and gooey caramel.

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