On The Stove: They're finally done! The turtles are COMPLETE! Since it was raining this morning, My Love stayed home and helped me get the caramel cut. Little did I know, an 8x8 pan of caramels makes a LOT of caramel! Over 100 pieces! I was ill-prepared to make over 100 turtles, so we cut up some wax paper and wrapped about half of them.
I lined 2 baking sheets with parchment paper and placed the caramels about 1" or so apart. I pre-heated the oven to 250 degrees and let the caramels melt for about 5 minutes. I pulled the first pan (the one on the bottom shelf) out first, then sprinkled pecans on the caramels. By the time I was done with that, I had left the other pan in WAY too long! The caramels spread thin and melted together - the ones on the end were crusted over. But it worked!
I then pulled each caramel off the paper and rolled it into a ball, mixed the pecans in well. I flattened each ball, placed it back on the parchment paper-lined baking sheet. When I was finished (54 caramels later), I placed the sheet in the fridge to cool.
After a few hours, I melted Ghiradelli milk chocolate chips in my double-boiler and dipped the caramels in the chocolate. Note: You can buy a fancy dipping utensil, but I bought a cheap-o fork from Wal-Mart, bent the handle to a 90 degree angle - and VOILA! - fancy dipping utensil! I put the turtles back on the baking sheet and back in the fridge to cool. Quite tasty - and pretty to boot! Hope you give this a try - definitely going to do this for Christmas gifts next year...