Salted Turtles

75 pecan halves
25 wrapped caramels unwrapped
12 ounces milk chocolate
2 tablespoons Crisco
Flake sea salt or Kosher salt

Preheat oven to 350 degrees. 

Line two cookie sheets with parchment paper.
*Place three pecan halves in a Y-shape on the parchment paper- lined cookie sheets. Repeat with the remaining pecans.
Then, with your fingers, flatten each caramel and place one in the center of each pecan.

Bake for 5-6 minutes until the caramel is just melted. Remove from the oven and allow the caramels to cool on the pan.

In the meantime, add the chocolate and vegetable shortening to a microwave safe bowl. Microwave in 30-second intervals, stirring in between, until the chocolate is melted.
Spoon the chocolate on top of the caramel. Let the chocolate stand for about 2 minutes, then sprinkle with sea salt flakes or sprinkles. Allow the chocolate to set completely. Pack and store in an airtight container.

*I used 1 pecan and ⅓ of a caramel to make bite-sized turtles.

Source: Inspired by Charm

Divinity

4 c sugar

3/4 c water

1 c white Karo syrup

3 egg whites, stiffly beaten

1 tsp vanilla flavoring

1 c chopped pecans

Combine sugar, water, and syrup in saucepan over low-medium heat. Stir until sugar is dissolved. Cook, without stirring, to 255 degrees on candy thermometer or hard ball stage. I seem to have better luck cooking to about 258. Remove from heat. Pour syrup in a fine stream over egg whites, beating FOREVER til mixture holds shape. Add vanilla and nuts. Drop from spoon onto waxed paper. Do not even try to make this with a hand held mixer...it doesn't have enough power. Start mixer on high but turn it down as you hear the sound of the motor change or you will burn up the motor. I start at 10, turn down to 8 pretty soon and usually finish it on 6( this is on a Kitchenaide mixer). You will think it is never going to hold it's shape but don't give it. It will eventually get there.

via Kathy Walker Baker

Drunken Fudge

12 oz semi sweet chocolate chips
1 can sweetened condensed milk
1/2 teaspoon salt
2 tablespoons bourbon or rum
Mix all ingredients and melt together over low heat. Pour into wax paper lined pan. Chill until firm. 

You might want to double or triple this one!

Martha Washington Candy

1 box confectioners sugar
1 can sweetened condensed milk
2 T margarine
pecans
1 cake paraffin wax
12 ounces semisweet chocolate chips

Cream margarine, add milk and sugar alternately. Add pecans and mix until stiff enough to pick up. Melt together paraffin and chocolate chips in double boiler. Using toothpick, dip each piece of candy into the chocolate and let cool on wax paper. Store in airtight container.

Sister Sue’s variation calls for the addition of another box of sugar, the rest of the stick of margarine, and a 7 oz. can of Angel Flake coconut.