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Chocolate Turtles
2 C light cream
1 1/2 C white sugar
1/2 tsp salt
1/2 C brown sugar
1 C light corn syrup
1/3 C butter
1 tsp butter
Pecans
Melted Chocolate
In heavy saucepan, heat cream to lukewarm. Pour out 1 cup and
reserve. To remaining cream in saucepan, add sugar, corn syrup and
salt. Cook over moderate heat and stir until it boils. Very slowly
stir in reserved cream (1 cup) so mixture does not stop boiling.
Cook and stir constantly for 5 minutes. Stir in butter, about 1 tsp
at a time. Turn heat down low. Boil gently and stir part time until
temp. reaches 248 degrees, or until small amount dropped in cold
water forms a firm ball that does not flatten when removed from
water. Remove from heat. Gently stir in vanilla and cool slightly.
Pour over pecans placed in a cake pan. When cold, cut in squares and
dip in chocolate.
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