Millie's Turtles

You can't have Christmas in my house without homemade turtles. This is another recipe handed down from my mom, Millie. Of course, her turtles always turn out better than mine. I am getting better at the caramel - years of practice paying off. Don't be afraid to try this recipe. With the right tools, equipment and time, you can turn out beautifully delicious homemade caramel turtles.

First some tips and pointers:
Use a heavy bottomed pan. I use a great old copper pot that I got at an estate sale years ago. Copper is the best conductor of heat. Use the heaviest pot you've got, even a pressure cooker pot will do.
Also, use a good candy thermometer. You have to cook the caramel until it reaches the soft ball stage. You can't guess - it must reach the soft ball stage and you have to cook it s-l-o-w. Basically, you must stir and stir and watch the candy thermometer. When you think you can't stir anymore, when you think your arm is going to fall off, then you are almost at soft ball stage (approximately 238 degrees). Most good candy thermometers will have the soft ball stage indicated on the side.
Lastly, don't try to make caramel when it is humid out. Humidity is the death of good caramel - it won't set up. A dry day is best. Don't make this recipe on a rainy day, it really could affect the results.

This recipe makes about 40 nice sized turtles.

Millie's Turtles

Foil cupcake holders
Pecans
2 sticks of real butter (please do not even think of using anything but real butter)
2 C light brown sugar
1 can of sweetened condensed milk (I use Eagle Brand)
1 C white Karo syrup
12 oz semi sweet chocolate

Prepare the foil wrappers - separate about 40 foil cupcake holders and place on rimmed baking sheets. Spray each foil holder with a generous amount of nonstick spray. Place 2-3 large pecan pieces into each foil cupcake holder.
In a heavy pot, place 2 sticks of butter and 2 cups of light brown sugar.

Over medium heat, melt the butter and sugar. Just before the mixture begins to boil, add 1 cup Karo syrup and the can of sweetened condensed milk. Over medium heat, stir and cook the caramel mixture and bring it to a slow boil - stirring constantly. Using a candy thermometer, continue to stir and cook the caramel over medium low heat until the mixture reaches the soft ball stage. Do not rush this process, it will take over 15 minutes or so of stirring. Be careful stirring the caramel, it can burn easily.
Once the caramel hits the soft ball stage (238F), remove the caramel from the heat. Working quickly, ladle the caramel into the prepared foil cupcake holders. I use about 1/8 C. of caramel per turtle.
Let the caramels harden up and set (about an hour). Melt the chocolate chips over a double boiler and swirl a generous dollop of chocolate onto each caramel. Allow to firm up before placing in containers to store. Keeps at room temperature about a week or you can keep them in the fridge for 2-3 weeks.

On a holiday platter

Peppermint Truffles

I love living in Austin so far. There is very little I miss about Cincinnati. However, there is no Trader Joe's in all of Texas - which is just WRONG. This time of year, I was quite bummed about not having any of their Candy Cane Joe Joe's.
These are special cookies that TJs produces during the holidays. They are a peppermint Oreo type cookie that are simply delicious. TJs only makes them available from late November to right after Christmas. In years past, I was not above stockpiling them in my pantry. I talked my sister into driving all the way across Columbus to buy several boxes and ship them down to me. Holiday crisis averted!

Last year, I made Oreo truffles during the holidays and decided to experiment with the recipe, substituting Candy Cane Joe Joe's for the Oreos. This recipe is so easy it is embarrassing. I call this my Sandra Lee moment - I'm almost ashamed to post it because it only has 4 ingredients.

You will be surprised at the taste when you make them, they are damn good and people love them. Plus, they look pretty and festive. Great to take to parties, give as gifts or surprise your co-workers.

Peppermint Truffles

1 box of Candy Cane Joe Joe's
8 0z package of cream cheese
12 oz bag of semisweet chips
1 o2 2 candy canes, crushed

Into a food processor, place about 2/3 of a package of Candy Cane Joe Joe's.
Break them into chunks for easier processing. Grind the cookies up until you have 3 cups of cookie crumbs.
Add 8 oz of cream cheese and process until well combined.
Line a rimmed cookie sheet with wax paper.
Using clean hands, shape the cookie dough into 1" balls. You should get approximately 36 balls. Place the cookie sheet into the freezer for about 30 minutes or so. You want the truffles to be hard enough to dip.
Meanwhile, over a double boiler, melt the bag of chocolate chips and crush the candy canes.
Working quickly, dip the truffles into the melted chocolate and dust with crushed candy cane. Place the truffles into the refrigerator and leave them there until almost ready to serve.
I like to store uneaten truffles in the fridge, so they stay fresh and don't get too soft.



Here they are on a holiday platter.