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Demet’s Turtles Brand Caramel Nut Clusters 2.9oz

Product Description
Welcome to demets-orange-logo It takes time to craft the kind of sweet indulgences that disappear in a flash. At DeMet’s, we’ve devoted almost 100 years to refining the art of creating America’s most beloved chocolate candies and snacks. In a world that seems to spin faster with each passing day, we believe that it’s more important than ever to also take the time to enjoy the sweeter things in life. Whether we’re slow-baking our own pretzels, handcrafting our own caramel, or sourcing our premium chocolate and nuts, all reflect a commitment to never rushing our time-tested recipe for success. One of those time-tested, made-in-the-USA recipes is our DeMet’s TURTLES® Caramel Nut Clusters-the signature candy that started it all. Our FLIPZ® Chocolate Covered Pretzels, a new classic, has taken the salty-sweet snack world by storm.

Price: $6.50

  • The sweet treat that started it all, our original TURTLES® Caramel Nut Clusters feature premium pecans and creamy caramel hiding beneath a decadent chocolate shell.
  • Often imitated, never duplicated-there’s only one original TURTLES® Caramel Nut Cluster.
  • One of those time-tested, made-in-the-USA recipes – DeMet’s TURTLES® Caramel Nut Clusters

Sunday 5
I baked a two layer cake with vanilla pudding topping and chocolate shaving in the middle with sugar stars. Melt dark chocolate shaving on top. Vanilla and chocolate shaving inside with crushed-well-mixed-in ripe banana in the cake batter. Used Kitchen-aid artisan mixer to make the batter. 25 minutes in the cephalon pans with smart balance cooking oil spray on the cake pan before batter. Cake slide out after baking. After toppings are put on chill in refrigerator for 20 minutes before serving. Used Brix chocolate brick using one-handed grater oxo-brand with rubber grip handle. It’s for March-babies birthday party. For babies born on March celebrating it together — today around noon. 6 eggs separated into white and yellow. Mix whites with cup of sugar in whisk mode 4 setting until foamy then add tablespoon of baking powder, add slowly 3 cups of flour, 3 tablespoon of skim milk powder to enrich it without adding actual liquid milk. change whisk to mixing. add 3 tablespoon of water. add quarter cup of oil. all while mixing at stir. add 1 teaspoon of baking powder. all slowly while mixing. add chocolate shaving. add vanilla extract. continue mixing for two minutes. pour cake batter on oil sprayed pan half way filled. when baked the cake will rise double in height. 350F 25 minutes per pan. bake until top is golden brown. add 5 minutes if one pan doesn’t turn golden brown on top. when done, cool for 10 minutes with aluminum foil covered top, then flip on foil on flat surface, then, flip the foil onto flat plate, cut the top with bread slicing knife (or long serrated bladed knife) to cool and get the steam out of cake’s inside. then layer topping and pudding in middle. repeat on 2nd cake but flip it downward so flat bottom is on top add topping and chill in refrigerator for 20 minutes. If you add topping while cake is warm it will melt and stick like chocolate shavings. if you bake the cake at 150F for 2 minutes with chocolate shaving it will form a skin or cover then chill and it will form a candy shell.
By SupportPDX on 2013-03-17 10:22:31
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