Mary Eleanor’s Turtles Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 c sugar
3/4 c light corn syrup
1/2 c butter or margarine
2 c cream
pecans
2 lb bulk milk chocolate, or 4 large chocolate bars, or 2 pkg milk chocolate chips
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Directions: |
Directions:Bring slowly to a boil the sugar, corn syrup, butter and cream, stirring constantly. Stir frequently as mixture begins to thicken, constantly as it darkens. Cook to 245° F ( a little drop into cold water forms a firm ball). Cool slightly. While the caramel is cooling, place 2 pecans for each turtle on cookie sheets. For about 55. Drop caramel by teaspoonful on pecans. Put in freezer. Melt chocolate over a double boiler. Break caramels loose from pans. Dip in chocolate. Take out with fork. Put back on pan and return to freezer for a short time. Store in a sealed container. |
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Personal
Notes: |
Personal
Notes: “While I am in the middle of putting this Family Recipe book together, I find out that Mary Eleanor has passed away. Mary Eleanor touched many of our lives. She was Chelsea’s piano teacher for 15 years. She sat at the organ at Fall Creek Friends for my entire childhood. She helped me “find” my voice and was always so encouraging. A great, kind woman is Mary Eleanor Arnott. A great example for us to live by in her caring ways and because she was so much apart of many of our lives, through church, music, her legacy will most definitely live on thru us.” Mindy
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