TURRON CANDY RECIPES

Steps:

• Line an 8×8" square baking dish with parchment paper. Set aside.
• Cut the gumdrops in half (top to bottom). Set aside.
• Combine chocolate chips and shortening in a microwave safe bowl.
• Heat for 30 seconds then stir. Repeat until chocolate is melted and smooth. Set aside.
• Melt butter in another microwave safe bowl.
• Add marshmallows to bowl and heat for 30 seconds and then stir. Repeat until marshmallows are melted and smooth.
• Quickly add chocolate mixture to marshmallow mixture.
• Stir until incorporated. Note if mixture starts to bind, microwave for 30 seconds and stir to loosen.
• Fold in cut gumdrops to distribute evenly.
• Lightly grease a piece of parchment paper. Use it to press the sticky nougat down into the corners.
• Allow to set up before cutting.

Steps:

• In the top of a double boiler, combine egg yolks and evaporated milk. Stirring constantly, cook over lightly simmering water until mixture reaches a temperature of 160 degrees F (71 degrees C). The mixture should be thick enough to coat the back of a spoon.
• Transfer mixture to a blender, and add cream of coconut, sweetened condensed milk, rum, water, cloves, cinnamon, and vanilla. Blend for about 30 seconds. Pour into glass bottles and chill overnight.