Judy's Turtles

PREPARATION: Take baking paper and cover cookie sheets. Place pecans an inch apart in rows.

Put Dipping Chocolate chunks in large glass cake pan and leave in oven over night with just light on to melt.

CARAMEL: 2 Cups Granulated Sugar, 2 Cups Light Corn Syrup, 2 Large Cans Sego Milk, 2 Squares Butter and 1 Teaspoon Vanilla

Stir until 225 degrees on candy thermometer. Caramel is done when you can form it into a soft ball. Test in a cup of ice cold water to make sure it is done. Take off heat and add vanilla and pour caramel over pecans.

1/8 Teaspoon or scant of baking soda can be added to the boiling caramel if desired for creamier texture.

Dipping Chocolate

Put water in electric frying pan and keep below 150 degrees. Put chocolate shavings in saucepan and melt over water like a double boiler. If chocolate was melted in the oven overnight as stated above, put glass cake pan with melted chocolate on a griddle covered with tin foil. Keep griddle on very low temperature to keep chocolate tempered for dipping.

1 1/2 lbs. Pecans to 2 1/2 lbs Chocolate.