Caramel Turtles Recipes

Steps:

• 1. 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.

Steps:

• Combine the sugars, syrup, butter and 1 cup of the evaporated milk, and bring to a boil. Add the other cup of evaporated milk slowly, stirring constantly, and cook until it reaches 255 degrees on a candy thermometer. Add the vanilla and pecans and mix well. Pour into a 9 by 11-inch greased pan and refrigerate. Bring to room temperature, cut into squares then dip in chocolate. If you'd like to make a turtle, spoon dollops of the caramel pecan mixture onto a greased sheet pan, with 5 pecans in each mound (4 legs and head). Refrigerate to set, then dip in chocolate.;

Steps:

• 1. Prepare countertop with parchment paper (NOT wax paper - it'll stick to your caramel). Arrange toasted pecan halves in a five-point star shape, dropping crumbs or small broken pieces in the middle. Should make about 30.
• 2. Using a double boiler (or a glass bowl set over a saucepan - method: fill saucepan about a 1/4 full of water, set bowl on top. Boil gently to melt ingredients.) Melt the caramels and Cool-Whip. Stir frequently to smooth out clumps.
• 3. When the caramel is smooth, drop tablespoonfuls of it onto the center of the pecans. (I use 2 spoons to accomplish this) Let harden.
• 4. Clean out your bowl, and use the same double boiler process to melt your chocolate. When your chocolate has melted. Spread over caramel on the turtles and let set.
• 5. If you're having trouble with the chocolate setting, use scissors to cut the parchament paper into squares around each turtle. Place on a tray or in a container and refrigerate for about an hour. Once set, remove from refrigerator and remove parchament paper bottoms.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Set aside.
• Unwrap caramels and place in saucepan with 2 Tablespoons evaporated milk. Melt over medium to low heat, stirring constantly.
• In a large bowl, combine the remaining evaporated milk, dry cake mix, and melted butter. Stir until well blended. Spread half of this mixture in the prepared pan. Bake for 10 minutes.
• Remove brownies from oven. Sprinkle chocolate chips and drizzle melted caramels over the top. Drop remaining cake mixture by teaspoonfuls over all. Return to oven for 20 minutes. Garnish with whole pecans if you'd like.