Turtles
You can also use hazelnuts, peanuts, walnuts, Brazil nuts or a combination of these in place of pecans.
2 ½ cups heavy cream
2 tbs. butter, chopped
1 ½ cups corn syrup
1 cup granulated sugar
Dash of salt
1 tbs. vanilla extract
3 ¼ cups pecans
14 ounces semi-sweet chocolate, chopped
2 tbs. vegetable shortening
1. Lightly oil two baking sheets.
2. Over medium heat, using a heavy bottom saucepan cook the first 6 ingredients until the sugar dissolves and the butter melts.
3. Bring the mixture to a low boil stirring frequently, and cook for 1 hour until the caramel reaches the soft ball stage*, about 238 degrees F. using a candy thermometer.
4. Place the saucepan in a pan office water to stop the cooking or transfer the caramel to a smaller saucepan.
5. When the mixture has cooled stir in the vanilla extract.
6. Stir the nuts into the mixture until it is well coated.
7. Using an oiled tablespoon, drop by spoonfuls onto the prepared baking sheets one inch apart. If the mixture hardens return it to the mixture and heat to soften it.
8. Using a metal palette knife transfer the clusters to a wire rack to catch the drips.
9. In a medium saucepan, over a low heat, melt the chocolate and vegetable shortening, stirring until smooth. Cool slightly.
10. Spoon chocolate over each cluster covering each completely. You could also, instead use a fork to dip the clusters into the chocolate and lift them out to dry.
11. Please the finished candies on a wire rack over a baking sheet to catch any drips and allow to set for 2 hours.
* The soft ball stage means that when you drip a small ball of the material into cold water it will form a soft ball when you roll it between your fingertips.
Yield: 2 ½ dozen pieces
Tags: Candies
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