Email to Cat      

Christmas: Turtles

Source of Recipe


From "The Chocolate Book" by Sara Perry



List of Ingredients



• 1 cup granulated sugar
  
• ½ cup light corn syrup
  
• ¼ cup unsalted butter
  
• 1 cup light cream, divided (½ cup heavy cream mixed with ½ cup half-and-half)
  
• ¼ tsp salt
  
• 1 tsp vanilla
  
• ¼ pound pecan halves
  
• 8 ounces semisweet chocolate
  






Instructions



1. Butter the sides of a heavy saucepan. Combine the sugar, corn syrup, butter and ½ cup light cream over low heat, stirring constantly with a wooden spoon until the mixture boils. Place a candy thermometer in the saucepan. Slowly add the remaining light cream and continue to boil gently, stirring constantly, until it reaches 245° F. Remove immediately and let the caramel mixture stand for 5 minutes. Gently blend in the salt and vanilla.
   
   
2. To make each turtle, place 3 or 4 pecan halves in a small circle on ungreased cookie sheet. When caramel has cooled for 10 minutes, drop by spoonfuls on circle of pecans. Place sheet in refrigerator to cool turtles for at least 15 minutes.
   
   
3. Meanwhile, melt the chocolate in a double boiler or microwave. When it has cooled slightly, dip each pecan caramel into the melted chocolate using a fork, or your fingers. Place the coated candy on parchment or waxed paper for 30 minutes to set. They may be eaten before you're ready to serve them!
   
   Makes approximately 32 candies.