CHOCOLATE COVERED CARAMEL PECAN TURTLES by Sarah Phillips adapted from Gale Gand © 2009 Sarah Phillips baking911.com
The combination of flavors is the best - crispy pecans, chewy caramel, with rich dark chocolate!
CANDY HELP
INGREDIENTS
1 cup dark brown sugar, packed
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 or chocolate chips, melted
INSTRUCTIONS
1. Combine the sugars, syrup, butter and 1 cup of the evaporated milk, and bring to a boil.
2. Add the other cup of evaporated milk slowly, stirring constantly, and cook until it reaches 255 degrees F on a candy thermometer.
3. Add the vanilla and pecans and mix well.
4. Pour into a 9 by 11-inch greased pan and refrigerate.
5. Bring to room temperature, cut into squares then dip in chocolate.
NOTE: 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.
STORAGE
They will last for up to two weeks, stored between sheets of wax paper in an airtight container.
