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    Turtles: Chocolate-Covered Caramel Nut Turtles*

    Source of Recipe

    Gale Gand

    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
    8 ounces semisweet chocolate, melted

    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 pecans and mix well. Pour into a 9 by 11-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 caramel pecan mixture onto a greased sheet pan, with 5 pecans in each mound (4 legs and head). Refrigerate to set, then dip in chocolate.


 

 

 


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