A rich, classic candy from Linda Brown, also known as Turtles. Chewy caramel and pecan clusters are dipped in chocolate for an elegant, homemade confection.
Author
Linda Brown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 (14 oz) pkg | Caramels |
| 3 tablespoons | Evaporated Milk |
| 2 cups | Pecan Pieces |
| 1 (12 oz) pkg + 1/2 cup (18 oz total) | Semi-Sweet Chocolate Chips |
| 1-2 Tbsps (See Note) | Shortening or Coconut Oil |
Instructions
- Preparation: Line a cookie sheet with buttered waxed paper. Unwrap all the caramels.
- Make Caramel Clusters: In the top of a double boiler (or a heatproof bowl set over a saucepan of simmering water), melt the caramels with the evaporated milk over low heat, stirring until smooth.
- Remove from heat and stir in the pecan pieces.
- Drop the mixture by teaspoonfuls onto the buttered waxed paper. Let the clusters cool and set for at least 30 minutes.
- Melt Chocolate: In a clean double boiler, melt the chocolate chips with the shortening or coconut oil until smooth and glossy.
- Dip Clusters: Using a spoon, dip one caramel-pecan cluster at a time into the melted chocolate. Use a toothpick to help lift it out, tapping the spoon on the side of the pan to knock off excess chocolate.
- Return the chocolate-coated clusters to the waxed paper.
- Let the candies cool completely until the chocolate is hard.
- Store in airtight tin containers with wax paper between the layers.
Warning
The original recipe calls for paraffin wax, an old-fashioned ingredient used to make chocolate shiny and hard. For a safer and better-tasting modern alternative, replace the ¼ bar of paraffin with 1-2 tablespoons of vegetable shortening or coconut oil when melting the chocolate chips.
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