MILK CHOCOLATE TURTLES WITH VANILLA CARAMEL
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
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 wax paper-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!