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Email to JOANNE JAMES      

    Chocolate-Covered Caramel Nut Turtles

    Source of Recipe

    Internet (customized into my own version)

    Recipe Introduction

    I make these by covering the bottom of a 13x9 pan (buttered) with toasted pecans, cover entirely with large size marshmallows, then make the caramel and pour over and let cool before cutting into squares. Then cool again and dip in dark chocolate. Mmmmmmm delectable.

    List of Ingredients

    1 cup brown sugar
    1 cup white sugar
    1 cup dark corn syrup
    1 cup butter
    2 cups evaporated milk, separated
    1 teaspoon vanilla
    3 cups pecan halves (toasted in oven for a few minutes)
    8 ounces semisweet chocolate, melted (or coating discs)
    Large marshmallows (enough to cover 13 x 9 pan bottom)

    Recipe

    Combine the sugars, syrup, butter and 1 cup of the evaporated milk, and bring to a boil. Add the other cup of evaporated milk slowly, stirring constantly, and cook until it reaches 255 degrees on a candy thermometer. Add the vanilla and mix well. Pour over the pecan/marshmallow layers in 9 by 13-inch greased pan and refrigerate. Bring to room temperature, cut into squares then dip in chocolate.

    If you’d like to make a turtle, spoon dollops of the carame onto 5 pecans on a greased sheet pan, with 5 pecans in each mound (4 legs and head). Refrigerate to set, then dip in chocolate.

    Yield: 48
    Prep Time: 15 minutes
    Cook Time: 1 hour 15 minutes

 

 

 


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