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Program #917Turtle Candies
1 cup butter
16-ounce package (2 1/4 cups) packed light brown sugar
14-ounce (1 1/4 cups) sweetened condensed milk
1 cup light-colored corn syrup
1 teaspoon vanilla
30-40 Pecan halves to form turtles
16 oz. candy quick or chocolate candy coating from local grocery
Candy thermometer to ensure caramel reaches ideal temperature. (Can be purchased from local store)
Piping bags to pipe caramel and chocolate over pecan halves to form turtles
Line a sheet pan with parchment paper and arrange 4 pecans halves together to resemble feet.
Repeat until the halves have been used. Set pan aside.
1. In a 3-quart heavy saucepan melt butter over low heat
. Add brown sugar, condensed milk, and corn syrup, mix well.
Cook and stir over medium-high heat until slightly boils.
Insert candy thermometer inside mixture and clip to side of pan.
Reduce heat to medium and continue to boil at a moderate, steady rate.
Continue to stir mixture for 15-20 min or until it registers 248 degrees Fahrenheit, firm-ball stage.
Be sure to stir mixture until the temperature is reached to ensure it does not scorch or burn.
2.Once mixture reaches 248 degrees Fahrenheit, remove saucepan from heat. Remove thermometer.
Stir in vanilla.
Let the caramel mixture cool in the saucepan for approximately 5 min (Caramel should be cool enough to touch using apiping bag).
While waiting, melt the chocolate according to package instructions.
Once melted, fill a piping bag with the chocolate mixture and set aside.
Take your other piping bag and fill with the slightly cooled caramel mixture.
Cut the bottom of the bag to allow for a mode rate flow of caramel.
Pipe caramel over the 4 pecan halves, a quarter size circle, and repeat until caramel has been piped over the remaining halves.
Next take the melted chocolate piping bag, pipe over the caramel until the caramel is covered.
Let chocolate set and enjoy! Store candies in airtight container up to 2 weeks.
Courtesy of The Art of Baking, Inc., recipe adapted from Better Homes and Gardens Cook Book: “Caramels”recipe
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