Grandma Charlotte's Turtles

Carmel turtles

1 c. sugar

1 c. light corn syrup

1 pt. Whipping cream

1 tsp vanilla

1/2 cube butter

Combine sugar and corn syrup, Mix well. Bring to a boil and boil for 7 1/2 minutes.  Stir often on med. heat

Add 1/3 of the cream to mixture and boil for 7 1/2 min. Stir often

Add another 1/3 of cream to mixture and boil for 7 1/2 minutes. Stir often

Add last 1/3 of cream to mixture and boil for 7 and 1/2 minutes or until firm ball level of heat and boiling is reached, approx 250 degrees

When firm ball hardness is reached, or test Carmel in bowl of water. Move pan away from heat, and add vanilla and 1/2 cube of butter

and stir until combined, be quick as you can.

While all this is happening, put 3  pieces of pecans in a cluster on a buttered cookie sheet.  Use almost 20 clusters per sheet. You may need almost 3

sheets.  Pour the warm caramel over the cluster of pecans and allow to cool.  When cool, fold the excess caramel in to make it more compact.