That's so nice to hear! I found a picture on the 'net from someone else who made turtles in a Madeleine mold, but his looked terrible!! His chocolate had gone back and was all splotchy in color. I won't use old chocolate when I make them. I haven't made them yet this year, but I plan to by this week-end. In the meantime I've been making toffee, and I sent some to my boss for her birthday, which is tomorrow.

I think you caramel recipe is very similar to mine. You use cream in it, don't you? For some reason I thought I got the inspiration for my recipe from you.

Lars

Yes, Lars, you did get your inspiration from me. However, you had an awful time with my recipe. Actually, I think you changed it up quite a bit as mine does not take molasses.
I have never made toffee. Do you have a good recipe?

Here's my toffee recipe - my boss loved it.

Lars Toffee

Ingredients:
1 2/3 c raw almonds, (7.5 oz)
1 c unsalted butter
1 1/2 c sugar
3 Tbs. light corn syrup
3 Tbs. Water
12 oz. bittersweet chocolate

Instructions:
Place almonds on a cookie sheet and toast in 350° oven for about 15 minutes, stirring every five minutes. Chop the almonds, and then sort out the larger pieces into a one-cup measuring cup. Save the finer pieces in two 1/3 cup measuring cups.
Combine butter, sugar, corn syrup and water in a medium-size heavy saucepan. Cook over medium heat, stirring constantly, to 300°F on candy thermometer. This may take up to one hour in a cold damp kitchen, but otherwise should take 10-15 minutes. Remove from heat, and stir in the cup of coarser almond pieces. Pour into a buttered 13x9x2" pan, spreading quickly and evenlyÂyou can shake and tilt the pan to distribute the mixture. Cool the mixture, but not until brittle. Turn out onto waxed paper, and return to the pan with the waxed paper underneath.

Melt chocolate in the top of a double boiler over hot water; remove from heat. Spread half the melted chocolate over top of candy; sprinkle with 1/3 cup nuts; allow to cool for about 20 minutes, or until chocolate has set. Turn candy over and spread with remaining chocolate and sprinkle with remaining nuts. Let stand until set in refrigerator or freezer. Break into pieces.
Makes l-1/2 pounds.

*Note: you can use a somewhat larger pan or combination of pans instead of the 13x9" if you want the candy to be thinner, but you may need more chocolate and nuts for topping. Butter the pan before you start making the toffee because you will have to pour it as soon as you have stirred in the nuts.

Make sure you do not add any salt to this or use salted nuts. The flavor will be sweeter without salt.

Lars

Thank you! I will let you know how it turns out.
Sherry

Thanks from me too, Lars. The last toffee I made didn't work out, so I was needing a different recipe. I'm looking forward to trying it. It will be a stocking stuffer, probably along with your turtles!

For anyone else who hasn't tried it (I am surprised that was even possible since it's so good!), Lars' toffee is the best ever. And relatively easy. I would highly suggest it.

Great idea! Would love to see a pic of the turtles done in the molds.

Shelley S.

I agree with Shelley - I'd love to see a photo, too!

Can I use my non-stick molds (not silicone) and maybe prep them with a little cooking spray (Pam)? Would that work, or would they stick to the pan and make me pitch a fit in the middle of my kitchen???

Lori

I used cooking spray in my madeleine molds. The only mold that I didn't use any spray in was one of the silicone heart molds. And the turtles in that mold had discolored chocolate, whereas the turtles in the sprayed molds did not. Who knows?

Here's the link to the thread with Lar's pictures of turtles in molds.

Here is a link that might be useful: Scroll down to see pics...