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
ICE CREAM CONE CAKES
Any flavor cake mix
Flat-bottomed waffle ice cream cones
(30 approx.)
Frosting
Sugar decorations
Prepare any flavor layer cake mix as directed on the package. Pour a scant 1/4 cup batter into each of the waffle cones. Fill a scant half full; if cones are filled more than this, batter will run over top. Set in square or oblong pan and bake as directed for cupcakes. Cool. Frost with any favorite frosting and decorate with candies. Do not store in an airtight container as the cones will soften.
HOT CARAMEL APPLES
4 Lg. tart apples, cored
1/2 C. apple juice
8 Tblspoons brown sugar
12 red-hot candies
4 Tblspoons butter or margarine
8 caramels
1/4 tsp. ground cinnamon
Peel about 3/4 inch off the top of each apple; place in crock. Pour juice over apples. Fill the center of each apple with 2 Tblspoons of sugar, 3 red-hots, 1Tblspoon of butter and 2 caramels. Sprinkle with cinnamon. Cover and cook on low for 4-6 hours or until apples are tender. May serve immediately with whipped cream if desired.
Makes 4 servings.
CROCKPOT APPLE CARAMEL DESSERT
2 med apple
1/2 c apple juice
7 oz caramel candy
1 tsp vanilla
1/8 tsp ground cardamom
1/2 tsp ground cinnamon
1/3 c peanut butter, creamy
7 slices angel food cake
1 qt vanilla ice cream
Peel, core and cut each aplle into 18 wedges; set aside. Combine apple juice, unwrapped caramel candies, vanilla, cardamom and cinnamon. Drop peanut butter, 1 tsp at a time, over ingredients in crock pot and stir. Add apple wedges; cover and cook on LOW for 5 hrs. Stir thoroughly, then cook 1 hr more. Serve approx 1/3 cup
of warm mixture over a slice of angel food cake or ice cream.