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Category: Sweet Snacks
Prep Time: Cook Time: Total Time:
Makes 30 servings.
3/4 c. toasted almond slivers
1/4 c, finely diced candied orange peel
1 c. evaporated milk
1 cup light corn syrup
1 c. sugar
1/4 c. butter, cut into pieces
1 tsp. vanilla extract
1/2 lb. good-quality white chocolate, chopped - do not use white chocolate chips
1 tablespoon shortening
Line baking sheets with parchment paper arrange the almond slivers in star-like clusters so that they can represent the head and legs of a turtle - leave 2 inches of space between the clusters.
Sprinkle a generous 1/4 teaspoon of the diced orange peel over the almonds.
In a medium saucepan, combine 1/2 cup of the evaporated milk, corn syrup, and sugar and bring to a boil.
Add the remaining 1/2 cup evaporated milk and the 4 tablespoons of butter, and cook, stirring constantly, until it reaches the softball stag e (240F.)
Stir in vanilla and remove from heat; let cool to 200F.
Using a tablespoon, spoon caramel on top of each nut cluster and let harden.
If caramel becomes too stiff to pour, return to low heat, and cook, stirring constantly, until it returns to the proper consistency.
To make the white chocolate coating, in the top of a double boiler or in a metal bowl set over barely simmering water, combine 6 ounces of the chocolate with the vegetable shortening.
Melt over low heat, stirring, until it reaches 116F, or feels fairly warm but not hot to the touch.
Remove from the heat and stir in remaining 2 ounces of chocolate.
Continue stirring until the chocolate reaches 80F, or feels cool to the touch.
Return to low heat and cook, stirring, until the temperature rises to 85 to 87F, or feels barely cool. Remove from the heat.
Drizzle 1 tablespoon of the tempered chocolate over each cluster.
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CANDY - WHITE CHOCOLATE ALMOND TURTLES
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Category: Sweet Snacks
Prep Time: Cook Time: Total Time:
Makes 30 servings.
3/4 c. toasted almond slivers
1/4 c, finely diced candied orange peel
1 c. evaporated milk
1 cup light corn syrup
1 c. sugar
1/4 c. butter, cut into pieces
1 tsp. vanilla extract
1/2 lb. good-quality white chocolate, chopped - do not use white chocolate chips
1 tablespoon shortening
Line baking sheets with parchment paper arrange the almond slivers in star-like clusters so that they can represent the head and legs of a turtle - leave 2 inches of space between the clusters.
Sprinkle a generous 1/4 teaspoon of the diced orange peel over the almonds.
In a medium saucepan, combine 1/2 cup of the evaporated milk, corn syrup, and sugar and bring to a boil.
Add the remaining 1/2 cup evaporated milk and the 4 tablespoons of butter, and cook, stirring constantly, until it reaches the softball stag e (240F.)
Stir in vanilla and remove from heat; let cool to 200F.
Using a tablespoon, spoon caramel on top of each nut cluster and let harden.
If caramel becomes too stiff to pour, return to low heat, and cook, stirring constantly, until it returns to the proper consistency.
To make the white chocolate coating, in the top of a double boiler or in a metal bowl set over barely simmering water, combine 6 ounces of the chocolate with the vegetable shortening.
Melt over low heat, stirring, until it reaches 116F, or feels fairly warm but not hot to the touch.
Remove from the heat and stir in remaining 2 ounces of chocolate.
Continue stirring until the chocolate reaches 80F, or feels cool to the touch.
Return to low heat and cook, stirring, until the temperature rises to 85 to 87F, or feels barely cool. Remove from the heat.
Drizzle 1 tablespoon of the tempered chocolate over each cluster.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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