Turtles

Recipe is from Janet Christensen Clark.

2 cups cream
2 cups white sugar
1 cup white Karo
1/3 cup butter
½ tsp salt
1 tsp vanilla
Pecan halves
Dipping chocolate

Warm cream to a scald, but do not boil. Take 2 cups white sugar and 1 cup white Karo and 1 cup of the warmed cream and stir. Put in heavy kettle. Cook for 10 minutes at a boil, stirring frequently. After 10 minutes add other cup of warmed cream, slowly, so it won’t stop boiling. Cook 5 minutes more.

Add 1/3 cup butter, a little enough at a time to keep boiling. (A piece the size of a walnut at a time.) Add candy thermometer and cook to 226 F. on a dry day or 227 F. on a wet day.
Remove from range and add ½ tsp salt and 1 tsp vanilla. Let set off range for 30 minutes. Beat once in a while.

Butter waxed paper and put approx. 1 – 3 pecan halves around on paper and then put 1 tsp caramel candy on them. Let set before dip – about 3 hours – and then push together before dip.
Grate dipping chocolate and melt over hot water (do not get chocolate so that it feels warm, it should be melted but feel cool to the touch). Pick up patties, dip quickly, cool quickly.

Makes 68 turtles with 2 ½ pecans each.