SIMILAR RECIPES

Tortugas de Fiesta

1000g Peter’s^® Caramel Loaf
200g Peter’s^® White Icecap^® Confectionery Coating
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 wafers until melted and combined.
On a parchment lined tray, position 100 pairs of cashews to simulate four turtle feet.
Warm the 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 the 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 the caramel.
Pipe chocolate eyes and decorate turtle shells as desired.

Yield: 100 Tortugas

Copied