Wednesday, December 5, 2007

Dessert -Chocolate Pecan Turtles

I feel the urgent need to post as many Christmas recipes that I can now so that they could be enjoyed during this festive time. This one was also in the newpaper as one of the best recipes judged this month.
1 can sweetened condensed milk (1 &1/3 cups)
3/4 cup light corn syrup
1/2 cup granulated sugar
1/3 cup light brown sugar, firmly packed
1/4 cup butter or margarine
1 & 1/2 teaspoons vanilla
Pecans, about 2 to 2 & 1/2 cups, to desired thickness
1 (1 - pound) package of chocolate confectionery coating, semi-sweet or milk chocolate
Combine milk, sugars and corn syrup in a 3-quart sauce pan. Stir constantly with a wooden spoon until all sugar crystals are dissolved. Stir frequently as caramel cooks. Cook to 236 degrees or until it forms a soft ball in cold water. Remove from heat. Stir in butter and vanilla. Cool. Chop pecans coarsely. Add enough pecans to cooked caramel to make caramel firm enough to dip in chocolate. (Stuff caramel full of pecans) Refrigerate several hours or overnight. Melt chocolate confectionery coating in top of double boiler over hot water. Make small flat patties from caramel nut mixture. Drop into melted chocolate. Remove with dipping fork. Cool on wax paper.

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