MILK CHOCOLATE TURTLES WITH VANILLA CARAMEL
Why I Love This Recipe
Caramel is wonderful to have in your refrigerator at all times. It is the most fabulous topping for almost anything. I once had company coming over and i had some pate in the freezer. I rolled the pate into little balls and wrapped each ball in a small baked apple. I stuck a lollipop stick in the center and placed the wrapped apples in the refrigerator for 30 minutes. When they were hard, I dipped them in the caramel. Wow!
These turtles are a must for the holidays. I always include them in my homemade chocolates to family and friends. You will love them!
Ingredients You'll Need
2½ cups sugar
1 cup plus 3 tablespoons water
¼ cup Cream of Tartar
1/3 cup whipping cream, room temperature
1 stick butter
2/3 stick vanilla
12 ounces milk chocolate, tempered
1 pound pecans or raw toasted cashews
For Vanilla Caramel, combine sugar, water, and cream of tartar. Stir until mixture comes to a boil. When mixture becomes a dark caramel color, stop stirring. Remove mixture from heat and cool 15 seconds. Pour in whipping cream and swirl to mix. Let butter melt over top. Stir when butter melts. Add vanilla. Pour into bowl and place over bowl of ice. Stir until mixture becomes firm. Take about ½ teaspoon of caramel and roll into ball. Place on a silpat lined cookie sheet. Refrigerate.
Spoon chocolate over caramel and leave some nuts showing. Refrigerate. Turn over and coat other side. Refrigerate until chocolate is set. Store at room temperature. Serve and enjoy!