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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
Get recipes that work for your busiest days.
Get cheer-worthy chili, ribs, dips, snacks, and treats.
Now you can try Menu Planner free. Start your 30-day trial today.
These addictive candies use just three ingredients. Bake and gobble.
See how to make an impressive but simple chocolate and peanut butter candy.
This rich, paleo-friendly homemade dark chocolate melts in the mouth.