Turtles (Nut Caramel)

Hilda Friesen [Omar’s Wife], 1985

  • 1 c. heavy cream
  • ½ c. milk
  • ½ c. sugar
  • ½ c. yellow sugar
  • ¾ c. light corn syrup
  • dash of salt
  • ½ tsp. vanilla
  • ½ c. chopped almonds (lightly toasted)
  • 2 tbsp. butter

First mix the milk and cream. The mix ¾ of this mixture with the sugars, syrup, and salt. Bring to a boil over medium heat, stirring to dissolve sugar. Set candy thermometer in pot and cook syrup, stirring occasionally to 234 F (soft ball stage). Now very slowly stir in the ¾ c. remainder of cream mixture, so that mix continues to boil. Cook stirring occasionally till 244 F (firm ball stage). Remove from heat, stir in vanilla and butter.

Turtles – omit the almonds (above) but do arrange ¾ lb. of pecans (in 3’s) on greased baking sheet. Dribble caramel over these. When cool, melt choc. (1 c.) chips (semi-sweet) over hot water (being careful not to get it too hot as choc. will turn whitish.) Spoon over carmel turtles. Cool and store in cool, tight container (36 turtles).

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