Chocolate Turtles

Mom hates making turtles because, as she says, "They are a pain in the butt."  Sadly for her, they are my favorite Christmas candy and it doesn't seem like Christmas until she has made them.  Every year when I request them, she whines a bit and then declares that it's only fitting that her high maintenance daughter's favorite candy is the most complicated of her recipes.  Then I tape her mouth shut and lock her in the kitchen, forcing her to ransom herself with said turtles.  Because I'm such a good daughter (and because I want to learn how to make them myself), this year I offered to assist in the candy's preparation.  It's not even close to being as complicated as she said, so don't be intimidated.

Ingredients:

64 caramel squares
1/4 cup evaporated milk
4 cups pecans, chopped
1-12 oz. bag semi-sweet chocolate chips
2/3 bar paraffin wax

Begin by unwrapping 64 caramel squares.  I learned yesterday that this is why the turtles have been labeled "high maintenance."  While I had no problem with it, Mom swears that, at some point in the past, the clear plastic wrapper stuck to the candies and required much effort to fully remove.  I'll give her the benefit of the doubt on this one.

Mam-Maw's original recipe

After unwrapping the caramels, melt them with 1/4 cup of Milnot (which is a brand name of evaporated milk) and four cups of chopped pecans.  Stir well.  While the mixture is still hot, spoon candy-size bites onto wax paper (approximately one tablespoon per candy).  Then refrigerate the candies until they are firm.

Next, using a double boiler, melt 12 ounces of semi-sweet chocolate chips and 2/3 bar of paraffin wax.  When chocolate mixture is smooth, dip candies using the same toothpick technique used to dip the chocolate balls.

Once the chocolate has hardened, repair the damage done by the toothpick by spooning a small amount of the remaining chocolate over the hole.  When the chocolate has hardened again, place the candies in an airtight container and store in the refrigerator until you're ready to serve them.