SIMILAR RECIPES

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 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

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