Directions: |
Directions:Caramelize 1 cup of sugar in a large, heavy pot. (Watch the sugar, stirring slowly and constantly, as it melts and turns a golden brown. I use an old pressure cooker bottom and a wooden spoon for all candy making.) Combine the remaining 2 cups of sugar and cream or evaporated milk in a 4 cup Pyrex measurer and microwave for 5 minutes while sugar is caramelizing. Add the hot milk and sugar from the microwave to the melted sugar. It will steam and boil up a lot, so be careful that the steam does not burn your hands. Use a big pot! Cook over medium heat until a little of the candy, dropped in cold water forms a soft ball (234°) or better yet use a good candy thermometer, stirring occasionally. Remove from heat. Add butter. Beat by hand with a wooden spoon until candy holds together and loses its gloss. (Sometimes the candy separates while cooking. Don't worry. It will go back together when beaten with a whisk or portable mixer.) Add pecan as mixture begins to thicken. Drop quickly using 2 teaspoons (one to dip and one to push off) onto buttered waxed paper or aluminum foil. If the weather is damp, it may take several hours for the candy to become "fudgy". Occasionally the candy will stay more like caramel. Never fear! Just melt some milk or semi-sweet chocolate and cover the tops of the candy and you will have wonderful "Turtles". |