Turtles

1 cup butterscotch chips 1 can sweetened condensed milk, divided 2 teaspoons white vinegar

4 cups pecan halves 1 (12 oz.) package milk chocolate chips 1 teaspoon vanilla

Directions:
In a heavy saucepan over low heat, melt the butterscotch chips with 1/3 cup of the sweetened condensed milk, stirring well to combine. Remove from heat and stir in vinegar. Drop small spoonfuls onto baking sheets that have been lined with waxed paper. On each butterscotch drop, arrange 3 pecan halves.

In a heavy saucepan over low heat, melt the chocolate chips with the remaining sweetened condensed milk, stirring well to combine. Stir in vanilla. Remove chocolate mixture from heat, but keep it hot over hot water. Spoon chocolate mixture over the butterscotch drops, to cover them completely.

Chill candies two hours or until firm. Store loosely covered in the refrigerator.

Notes:

Pat Dearmont's Pecan Candy

2-1/2 cups sugar
1 cup whole milk
12 oz. chopped nuts
1 cup pecans

Directions:
Combine milk and sugar in a flat-bottomed, heavy saucepan and cook to soft ball stage (237° F.) Add chopped nuts and cook until liquid becomes clear. Remove from heat and beat while candy is cooling. Stir in 1 cup pecans. As candy begins to thicken, place it on a wet, wrung-out floursack towel and shape a long roll of candy within the towel. Allow to cool, then slice.

Notes:
Pat Dearmont contributed this recipe to the Jolly Neighbors Extension Club of Rose, Nebraska, for a hand-written cookbook that they made during the early 1960's. I have expanded the directions a little because all the recipes were greatly condensed to fit on one side of a 3x5" recipe card. John and Pat Dearmont's land adjoined ours on the southeast, and their sons Jerry and Tom were in 4-H with us.