Cashew Turtles with Vanilla
Recipe by 2 Chefs
Yields : 6 Servings
24 oz. Alaga Syrup (or Karo Corn Syrup)
12 oz. Butter (3 sticks)
3 C. Sugar
12 oz. Evaporated Milk (half & half will work too)
2 C Cashews, pieces (or sub. Pecans)
1.5 lbs. Milk Chocolate (or sub. chocolate chips)
Combine corn syrup, butter and sugar in a heavy saucepan and cook on med. high until mixture reaches a rolling boil.
Slowly add milk, reduce heat to medium and cook until the Medium Ball Stage is achieved (245 degrees F.)
Remove from heat and stir in vanilla and some of the nuts. On a parchment paper or greased cookie sheet, clump together nut piles and pour mixture onto each one. Let cool, dip in melted chocolate and place on parchment lined cookie sheets. Store in a sealed tin or container.
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