(by Shirley McNevich)
Caramel: 1 cup white sugar, 1/2 cup packed Domino's dark brown sugar, 1/2 cup King Syrup molasses, 1/2 cup heavy cream, 1 cup milk, 1/4 cup butter, 1 tsp. vanilla
Other: 6oz. pecan pecan halves, 2 - 4oz. bars German sweet chocolate
Butter an 8 x 8 baking pan. In a heavy saucepan over low heat add white sugar, brown sugar, molasses, heavy cream, milk and butter--cook and stir with a wooden spoon until both sugars dissolve. Turn heat up to medium and cook/stir until candy thermometer is 244 degrees (if you don't have a candy thermometer drop a teaspoonful into a glass of cold water--if it forms a hard ball it's ready, if not cook longer and retest). Remove from heat and add vanilla--stir. Pour caramel mixture into the buttered pan and let it sit for 30 minutes. Use a sharp knife to cut the caramel into about 26 pieces. Roll each piece into a ball and place it on a saran wrap covered cookie sheet about 1" apart. Press 4 pecans onto each caramel in a cross (like a clockface--12, 3, 6 and 9) so one end of each pecan is in the middle of the caramel and the other end is hanging off of the edge). Melt the chocolate in a double boiler. Spoon 1 tsp. of melted chocolate over the top of each turtle. Refrigerate to allow chocolate to harden.