These playful candies are sort of a mock turtle--all the texture and flavor minus the homemade caramel or fussy dipping. Sprinkle with Wilton's gold star sprinkles (sold online) or coarse sparkling sugar. For a flavor twist, substitute roasted, salted almonds or even smoked almonds.

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Ingredients

Directions

  • Preheat oven to 350°. Line two large baking sheets with parchment paper. Cut caramels in half and mold each half into a circle. (It doesn't need to be perfect.) Arrange on pans. Place one pan at a time in the oven for 3 to 4 minutes or until caramels are slightly softened. Immediately press five almonds into each caramel to form a star shape. (If caramels start to firm up, return pan to oven for a minute or two.)

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  • In a small heavy saucepan, heat white baking pieces and shortening over low heat, stirring until melted. Remove from heat. Spoon a small amount of white chocolate over each candy, "gluing" the almonds in place. Chill until firm but still tacky, about 5 minutes. Top with sprinkles or coarse sugar. Store between sheets of waxed paper in an airtight container at room temperature for up to 1 week or freeze up to 3 months.

Tips

Place stars between sheets of waxed paper in an airtight container and store at room temperature for up to 1 week or freeze up to 3 months.

Nutrition Facts

64 calories; 4 g total fat; 0 mg cholesterol; 16 mg sodium. 6 g carbohydrates; 1 g protein;

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