Christmas Turtles Candies Recipes

TURTLES® CANDIES

Steps:

• Grease 2 baking sheets.
• Melt margarine in a saucepan over medium heat; stir brown sugar and salt into the melted margarine. Mix in corn syrup and sweetened condensed milk; cook, stirring occasionally, until mixture reaches 250 degrees F (120 degrees C), 15 to 20 minutes. Remove from heat; fold in pecans. Stir vanilla extract into the caramel mixture.
• Drop spoonfuls of caramel onto the prepared baking sheet. Allow caramels to cool until firm.
• Cook and stir chocolate chips in a saucepan over medium-low heat until melted and smooth, about 5 minutes. Remove from heat. Dip cooled caramels in the melted chocolate; return to greased baking sheet. Cool until chocolate is set.

TURTLE CANDIES

Steps:

• On waxed paper-lined baking sheets, arrange pecans in small clusters of four to five pecans each. , For caramel, in a small saucepan, combine the milk, corn syrup and sugars. Cook and stir over medium heat until a candy thermometer reads 238° (soft-ball stage). Remove from the heat. Stir in butter and vanilla. Working quickly, spoon caramel onto pecan clusters. Let stand until set. , In a microwave, melt candy coating; stir until smooth. Spoon over caramel. Chill for 10 minutes or until set. Store in an airtight container.

CHRISTMAS TURTLES® CANDIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Cover cookies sheet with aluminum foil, shiny side exposed. Lightly grease foil with vegetable oil spray.
• Place 3 pecan halves in a Y shape on the foil. Place 1 caramel candy in the center of each Y. Bake just until caramel is melted, about 9 to 10 minutes.
• Heat shortening and chocolate chips over low heat just until chocolate is melted. Spread over candies and refrigerate for 30 minutes.

CHRISTMAS TURTLES

Steps:

• Butter 2 large nonstick cookie sheets.
• On prepared sheets, arrange pecan halves in clusters resembling turtles.
• Combine cream, sugar, corn syrup, milk and butter in heavy medium saucepan.
• Stir over low heat until sugar dissolves.
• Clip candy thermometer onto side of pan.
• Increase heat to high and boil without stirring until mixture turns golden, bubbles thickly and thermometer registers 234*f, swirling pan occasionally, about 15 minutes.
• Remove mixture from heat.
• Stir in vanilla.
• Immediately drop 1 TBS onto center of each pecan cluster.
• Cool slightly.
• Stir chocolate in top of double boiler over simmering water until melted.
• Drizzle 1 TBS chocolate over each candy.
• Chill until chocolate sets, about 30 minutes.
• Can be made 1 week ahead.
• Cover and keep refrigerated.