Disappearing Turtles Recipes

Steps:

• Butter heavy saucepan, melt butter or margarine, stir in brown sugar, stir thoroughly, stir in corn syrup stirring thoroughly.
• Gradually add the condensed milk stirring constantly until all sugar dissolves and mixture comes to boiling.
• Cook and stir over medium heat until mixture registers 235°F on candy thermometer.
• Cool and stir in vanilla.
• Chill.
• Caramel should be slightly sticky.
• Toast pecans in a 300°F oven for 15 or 20 minutes.
• Cool.
• Arrange pecans on cookie sheet spoke fashion, four for legs and one for head.
• Drop one teaspoon of caramel mix in center of pecans.
• Chill.
• Melt chocolate wafers and spoon over caramel.
• Chill.
• Turn over and do the other side with chocolate.
• Chill.

Steps:

• Pre-heat oven to 350. Place pecans on large cookie sheet and toast for 8 minutes. Check for and toast an additional 2 minutes, if desired.
• Place butter in large, heavy sauce pan. Cook over medium heat until browned.
• Add sugar, salt, sweetened condensed milk and corn syrup.
• Continue cooking over medium heat, stirring constantly until sauce barely holds together when dropped in cold water (not quite soft-ball stage).
• Stir in toasted pecans.
• Pour onto a parchment-lined jelly roll pan and spread out.
• Allow to cool at room temperature until pan can be held with bare hands.
• Transfer to freezer for at least 30 minutes. Caramel should be cold but not frozen for proper cutting.
• While caramel is firming up, temper chocolate once bag at a time in the microwave on defrost setting. Keep each bag in a separate bowl. Stir ever 30 seconds until smooth. To maintain heat, place the bowl on a electric griddle set to WARM.
• Cut caramels into one-inch pieces transfer in small batches for dipping.
• Allow to firm in the freezer for 20 minutes. Remove and drizzle with any remaining chocolate.
• Will keep in the freezer for up to one month.