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Turtle Candies Recipe
TOTAL TIME: Prep: 40 min.
Cook: 20 min. + standing
MAKES: 50 servings

Ingredients
1 pound Diamond of California Pecan Halves, toasted
1 can (14 ounces) sweetened condensed milk
3/4 cup light corn syrup
1/2 cup sugar
1/3 cup packed brown sugar
1/4 cup butter, cubed
1-1/2 teaspoons vanilla extract
1 pound milk chocolate candy coating, chopped

Directions
On waxed paper-lined baking sheets, arrange pecans in small clusters of four to five pecans each.
For caramel, in a small saucepan, combine the milk, corn syrup and sugars. Cook and stir over medium heat until a candy thermometer reads 238ð (soft-ball stage). Remove from the heat. Stir in butter and vanilla. Working quickly, spoon caramel onto pecan clusters. Let stand until set.
In a microwave, melt candy coating; stir until smooth. Spoon over caramel. Chill for 10 minutes or until set. Store in an airtight container. Yield: 4 dozen.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212ð. Adjust your recipe temperature up or down based on your test.

Originally published as Turtle Candies in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p78

Here is a link that might be useful: Taste of Home Recipes