My Photo
Location: Texas, United States

Friday, May 30, 2008


1 can sweetened condensed milk
2 baking bars Ghirardelli 60% dark chocolate (chocolate chips don't melt as well)
1 big bag pecan halves
A few Tbsp butter or shortening

Remove label from unopened milk can. Place in a deep pot with water completely covering can. Boil water with can inside for about 3 hours. Keep checking on can and add more water if it goes below the level of the can. Milk will not caramelize if not completely covered. Cool completely before using.
(Some people on the internet warn that cans can explode when you do this. This has never happened to us. It is safest to make sure water level never goes below top of can.)

Arrange three pecans in a Y-shape on parchment on a cookie sheet. Repeat until cookie sheet is filled. You will need about 3 cookie sheets.

Open can of milk (now caramel). Spoon a little bit of caramel (half tsp?) into center of each Y-shape.

Break up half of chocolate bar and put into Pyrex dish with about ¾ Tbsp of butter or shortening. Melt in microwave 30 seconds. Stir. If not completely melted, put in microwave a little longer and stir again.

With spoon, drop melted chocolate over caramel on turtles. Try to completely cover turtles. Melt more chocolate as needed. Reserve 2-3 squares chocolate for turtle bottoms.

Refrigerate turtles until firm. Then remove, turn over, and put chocolate on bottoms of turtles. Refrigerate again until firm. Yum.



Post a Comment

<< Home