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December 2014 Recipe

Tortugas de Fiesta

1000 g   Peter's® caramel loaf
200 g   Peter's® white Icecap® caps
300   Large whole cashews
    Peter's® Chatham® milk chocolate

Melt Peter's® caramel loaf to approximately 170° F and blend in Peter's® white Icecap® caps until melted and combined. On a parchment lined tray, position 100 pairs of cashews to simulate four turtle feet. Warm caramel back up to 160°-170° F. Using a confectionery funnel, deposit a small dollop of caramel onto each pair of cashews. While caramel is still soft, position a third cashew against caramel, narrow end down, to form a turtle head. When caramel has solidified, deposit a dollop of tempered Peter's® Chatham® milk chocolate on top of caramel. Pipe chocolate eyes and decorate turtle shells as desired.

Yield: 100 tortugas

 

 

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