MY COOKBOOK

MY COOKBOOK
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21.12.11

TURTLE CLUSTERS


On my way back from Kelowna I left my purse at the Petro Can washroom in Falkland. I did not miss the purse until the following morning, and I just about lost my mind when I finally realized where my purse could be. The “Coach” purse, which was a gift from one of my daughters, had my entire life in it, my driver’s licence, bank cards, check book, credit cards, cell phone, digital camera and a very expensive camcorder!!! There are good people in this world, because after a frantic drive to Falkland I had my purse back with all of its contents. What can I say to loose some of the stuff so close to Christmas would have been a minor disaster? So… taking the photos of this sweet confection was doubly sweet.

I have several recipes for turtle candy. This is turtle number 1. My thinking is eventually I will add the best one to the cookbook. The first pitfall was, oh, there were several, that it made too much soft caramel and not enough chocolate. The chocolate set up, but the caramel stayed gooey and it all pooled around the base. Therefore add the caramel ever so sparingly; just a few dabs really, do not attempt to pile it over the pecans, because it will spread out no matter what you do with it. The chocolate was just enough to spoon a small scoop for the bottoms; I had nothing left for the turtle shells. Instead of melting more chocolate, I rolled some leftover ganache and pressed it onto the tops. This of course changed the appearance of the turtles; freshly melted chocolate would have looked shinier and smoother then the reconstituted ganache I used. I adjusted the recipe, but I will have to make it again to be certain about the amounts. Just to experiment, I assembled a few turtles in muffin tins, but even though I sprayed the tins, the caramel stuck and the turtles came out in chunks. Therefore, it is best assembling them on parchment-lined trays.

6 individually-wrapped caramels, unwrapped
cooking spray
1/4 can sweetened condensed milk (not evaporated)
1 Tbsp butter
2 cups pecan halves
2 1/2 cups pure baking chocolate, chopped
6 Tbsp butter
1/2 tsp glycerine
whipping cream

• Preheat the oven to 350°.
• Place the pecans on a cookie sheet; toast for 10-15 minutes.
• Remove from oven and set them aside.
• Line 2 cookie sheets with parchment paper and set aside.
• In a Pyrex bowl, combine caramels, condensed milk, and butter.
• Microwave for 1 minute and stir.
• Microwave for 1 more minute and stir.
• Continue stirring until the caramels completely melt.
• Drop 1/2 tsp caramel on top of each pecan cluster.
• Freeze the trays for an hour or two.
• Pull the parchment paper with the off
• Melt the chocolate, butter, and glycerine in a double boiler.
• Add a little whipping cream, this makes it easier to spoon the chocolate.
• Line a tray with fresh parchment paper and lightly spray with Pam.
• Arrange the pecans in clusters of threes Count clusters and set aside.
• Spoon 1 tsp melted chocolate over each pecan clusters.
• Return tray to the freezer for 15 minutes.
• Remove the first tray from the freezer.
• Pull the pecan clusters off the paper and drop them in the chocolate.
• Repeat with the remaining candies.
• Spoon the remaining melted chocolate on the tops.
• Let the candies set for several hours. Makes 36 candies





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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!

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