Tuesday, December 22, 2009

Caramels and Turtles

This recipe is from my friend, Susan Katuin in Green Bay, WI. We LOVE this recipe, but it makes TONS of caramels. I think you can easily make half the recipe. This year we tried turtles and that will be a new Christmas candy, too!


1 pound butter
4 1/2 C light brown sugar= 2# bag
2 14 oz cans sweetened condensed milk
2 C light corn syrup = 1/2 32 oz bottle
2 tsp vanilla

Cook & constantly stir in heavy sauce pan until 248 degrees.

Immediately pour into 17 x 11 buttered cookie sheet. Cool overnight or 2-3 hours works, too. Cut into 1 inch squares and wrap in 4" x 4 1/4" waxed paper.

adapted from sisterscafe.blogspot.com

pecan halves, toasted
caramels(about 1 inch square)
chocolate for dipping(we used half block chocolate/half semi-sweet chocolate chips)

Toast the pecans on the stove until lightly browned. Cool. Top each pecan half with a piece of caramel. Dip in chocolate--we used a fork to get the turtle out of the chocolate. Cool and eat!

1 comment:

  1. OOOOhhh, these look delicious! I just found your blog tonight and I love it! :)