Cook slow until rolling boil the sugar, Karo syrup and butter, stirring
constantly and slowly add Eagle Brand and cook to 234 degrees. In double
boiler, melt on low heat chocolate wafers; coat candy mold with chocolate.
Top with spoonful of caramel; top with nuts, then cover to seal with
chocolate. Set in freezer 5 minutes to set. Take out and serve. Caramel
filling and 3 pounds chocolate make 60 turtles.
Posted to recipelu-digest by Kara9718 <Kara9718@aol.com> on Mar 16, 1998
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