Recipe by RebeccaJ
"My husband's grandma gave me this recipe. I love to make them during the holidays and have never had a complaint."
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firmly packed light brown sugar
light corn syrup
sweetened condensed milk
1 1/2 cups
1 (6 ounce) package
semisweet chocolate chips
I decided to try these to test some candy recipes for the holidays. I don't know why, but these reminded me so much of the turtle candies from the fundraiser boxes. I did get exactly 3 dozen as suggested. The only change I made was using a stick of salted butter instead of margarine. I also didn't have to quite cook the caramel as long as stated. It was around 12 minutes to the 250 deg temparature. After the first 5 minutes, I turned the temperature down to 4 and stirred continuously so it did not over cook on the bottom. I scooped the caramel mixture with a cookie scoop and used parchment paper to let them set, and after dipping them in chocolate, and it worked fine. The caramels hardened at room temperature, but I had to refridgerate them to get them to set after dipping them in chocolate. I found that 6oz of chocolate is equal to 1 cup of chocolate chips. However, I ran out of chocolate after the first 2 dozen and I shook off the excess well. Another 1/2 cup really is neccessary. They are a little too sweet for me, but I think that with very many candies, however I can see how most people would really like these.
I should have known when it said 15 - 20 minutes ... there is no way it could get to 250 degrees in that short of time. ANYWAY you need to adjust time or temperature .... Not sure which. Think I will continue looking for a better recipe.
I must have done something wrong because mine turned out poorly. First off, they didn't harden up even in the fridge. When I put them in the freezer they stuck to the wax paper even though I coated it with Pam. They got gooey really quickly. I had a hard time dipping them in the chocolate. They are not hardening up after I dipped them. The caramel/pecan mixture tastes good but not worth the hassle and mess. However, I might have done something wrong?
freeze the caramel/nut mixture to make it easier to cover in chocolate without making a mess
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 69
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