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.
TURTLE CLUSTERS
6 individually-wrapped caramels, unwrappedcooking 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
