9 turtle recipes

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: Turtles : : 2 cups pecan halves : 36 caramels : 3 tablespoons margarine : 2/3 cup chocolate chips : 1 1/2 teaspoons shortening : : Put wax paper on baking sheet. Arrange nuts in clusters of 4 and place 1" apart. Melt caramels and margarine. Remove from heat. Stir in vanilla till thoroughly mixed. Drop by teaspoons into center of cluster touching al 4 pecans to hold together. Cool : Melt chocolate and shortening. Spread over caramels. : : Candy Turtles : : 1/2 pound soft caramels : 2 tablespoons heavy cream : 1 1/4 cups pecan halves : 4 squares semi-sweet chocolate : : Melt caramels with cream over hot water. Let cool about 10 minutes. Arrange pecan halves in groups of 3 on lightly greased baking sheet. : Spoon melted caramels over nuts, leaving tips showing. Let stand at least 30 minutes. : Melt chocolate over hot water. Remove from water and stir until smooth. Cool, spread over caramel on turtles (do not cover nut tips) : Makes 24 turtles. : : Turtles : : 57 caramels (1 pound) : 8 teaspoons water : 1 teaspoon vanilla : 1 package semi-sweet chocolate chips (12 ozs.) : 1 1/2 cups pecan halves : : Melt caramels with water and vanilla in a double boiler. : Cool slightly. : Separately, melt chocolate and set aside in a warm place. : Place 4 pecan halves on prepared baking sheet. : Spoon about 1 teaspoon of caramel mixture in center of group of nuts, half covering each nut. : Repeat until all nuts are used. : Let stand about 10 minutes. : Spread some melted chocolate over each candy. : Let stand until set. : : Chocolate Turtles (Microwave) : : 2 cups chocolate chips : 2 tablespoons shortening : 14 oz. pkg. caramels : 1/2 cup butter or margarine : 2 tablespoons milk : 1 cup whole pecans halves : : Microwave chocolate chips and shortening in a 2-quart bowl for 2 to 3 minutes at MEDIUM HIGH (70 %). Pour only half of the melted chocolate into foil-lined 8" pan. Refrigerate 15 minutes. : Microwave caramels, margarine, and milk in a 1-quart bowl for 4 to 5 minutes at MEDIUM HIGH (70 %). Stir in pecans. Pour over refrigerated chocolate. : Reheat remaining chocolate mixture for 1 minute at MEDIUM HIGH (70 %). Spread chocolate over caramel layer. Refrigerate 1 to 1 1/2 hours. Invert pan. Peel foil. Cut into 1" squares. Store in refrigerator. : Makes 5 dozen candies. : : Chocolate Turtles Candy : : 25 caramels : 2 teaspoons evaporated milk : 1 cup pecans : 4 double squares semi-sweet chocolate : : Melt the caramels with milk in microwave. Arrange pecans halves in groups of 3 on lightly greased baking sheet. Spoon melted caramels over nuts, leaving tips showing. Cool for 30 minutes (or put in refrigerator). Melt chocolate in the microwave. Stir until smooth. Pour over caramel using a spatula to help. They can be frozen. : (May use milk chocolate instead of semi-sweet if desired). : : Turtles : : Caramels: : 2 cups sugar : 1 stick (1/2 cup) butter : 2 cups whipping cream : 3/4 cup light corn syrup : Topping: : 1 pkg. (6 oz) pecan halves : 2 bars (4 oz. each) German sweet chocolate : : In a heavy 3-quart saucepan, combine, sugar, butter, whipping cream and corn syrup. Bring to a boil over medium heat, stirring constantly. Place a candy thermometer in pan. Cook, stirring frequently until temperature reaches 245 or a tablespoon of mixture dropped into ice water forms a firm ball when pressed. (It is important to stir mixture after it reaches a soft-ball stage to prevent scorching.) : Pour caramel into well buttered 8" square baking pan; let cool for 1 hour. Run a knife around dish edges; invert over cutting surface using edge of knife to help release caramel. Cut into 24 squares using a wet, sharp knife. Form each square into a round disk. Press 5 pecans into each disk, lengthwise, with half of each pecan overhanging edge. Place 2" apart on sprayed baking sheet. : Melt chocolate in double-boiler top, over hot water. Spoon 1 teaspoon melted chocolate over each caramel, covering surface, but leaving part of pecans showing. Refrigerate to let the chocolate harden slightly. : Yields: 24 turtles : : Caramel Candy Turtles : : 36 pecan halves : 12 caramels : 1/2 teaspoon butter : 1/2 cup semi-sweet chocolate chips : : Heat oven to 300, then line a cookie sheet with greased foil. For each turtle, arrange 3 pecans halves in a Y shape on the foil. Set the caramel atop the Y so that none of it rests on the foil. Bake just until the candy melts (about 10 minutes). Now melt the butter and chocolate chips together in a double boiler or microwave. Spread the chocolate over the turtles, leaving the pecan ends uncovered. Chill just until the chocolate firms up. About 30 minutes. : Makes 12 turtles. : : Turtles : : 42 caramels : 3 tablespoons evaporated milk : 2 cups pecans : 12 ozs. milk chocolate chips : 1/4 block paraffin wax : : Dissolve caramels in double boiler with milk; add pecans. Drop by spoonfuls on greased plate; cool. In double boiler, melt chocolate chips and 1/4 cake paraffin wax. Dip caramel mixture into chocolate and place on wax paper to cool. : : Turtles : : 1 pkg. Kraft caramels : 1 teaspoon milk : 1 cup chopped pecans or walnuts : 1 16 oz. pkg. semi-sweet chocolate chips : 1/2 bar of paraffin wax : : Melt caramels and milk together in a saucepan over low-medium heat. Pour in nuts and stir. Spoon out onto waxed paper on a covered cookie sheet. Place in freezer until firm. : In a saucepan, melt chocolate chips and paraffin was. Stir well. When caramels are firm, dip them into the melted chocolate. Place back onto waxed paper until firm. Store in a tightly sealed container. : Makes 3 dozen.

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