- Prep
- 15 minutes
- Cook
- 1 hour 15 minutes
- Makes
- 48
Recipe from Gale Gand
Ingredients
Method
- Combine the sugars, syrup, butter and 1 cup of the evaporated milk, and bring to a boil. Add the other cup of evaporated milk slowly, stirring constantly, and cook until it reaches 255 degrees on a candy thermometer. Add the vanilla and pecans and mix well. Pour into a 9 by 11-inch greased pan and refrigerate. Bring to room temperature, cut into squares then dip in chocolate. If you’d like to make a turtle, spoon dollops of the caramel pecan mixture onto a greased sheet pan, with 5 pecans in each mound (4 legs and head). Refrigerate to set, then dip in chocolate.
- Yield: 48
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Episode #: SD1A27