Chocolate Caramel Turtles Recipes

CHOCOLATE CARAMEL PECAN TURTLES

Steps:

• Toast pecans at 300 degrees on a cookie sheet for 5 to 6 minutes until fragrant. Let cool.
• Line 2 large cookie sheets with parchment paper and spray lightly with non stick cooking spray.
• Arrange the pecans on the sheet in small groups of 3.
• To make the caramel, melt butter in a medium sized sauce pan.
• Add brown sugar, corn syrup, 7 ounces sweetened condensed milk.
• Cook and stir over medium high heat until it reaches 235 degrees on your candy thermometer or the soft ball stage. (Clings together well when you drop 1/2 teaspoon of caramel in cold water).
• Then remove the caramel from heat and stir in vanilla. Carefully spoon caramel over each nut cluster covering all the nuts.
• For the chocolate topping melt the chocolate chips in a microwave safe bowl or big glass measuring cup. Heat for 30 seconds at a time stirring after each interval until all melted and smooth.
• Then add in 1/2 teaspoon shortening to the melted chocolate chips. Stir all together until its blended in.
• Spoon the melted chocolate over the caramel and spread around with the back of a spoon.
• Once they set up you can eat them or store them in an airtight container.
• Great for gift giving and holiday parties.

HOMEMADE TURTLES

Steps:

• Line two baking sheets or large platters with parchment paper. It's helpful if they will fit in either fridge or freezer.
• Make small piles of pecans, using 5 to 6 pieces per pile. Overlap the pecans some to reduce gaps so the caramel doesn't seep through.
• In a medium microwave-safe bowl, add the caramels, half of the cream (reserve the remainder), and heat on high power to melt. It will probably take about 3 to 4 minutes total, but you must stop and stir the mixture every 30 seconds so you don't burn it. Alternatively, you can melt caramels on the stove over low heat, using caution and stirring frequently. **(see notes below on melting the caramels)
• Add about 1 tablespoon caramel to the top of each pecan pile; set aside.
• In a medium microwave-safe bowl, add 8 ounces chocolate and heat to melt, about 1 minute on high power. Heat in 15-second increments until chocolate can be stirred smooth. I prefer working in smaller batches with chocolate and recommend doing the same and not heating all 16 ounces at once; melt additional chocolate as necessary.
• Add about 2 tablespoons chocolate to the top of each pecan cluster by dolloping it on top and letting it fall down the sides.
• Optionally add a pinch of sea salt to each Turtle.
• Allow Turtles to firm up at room temp (will take many hours) or in the fridge or freezer (about 15 minutes) before serving.

CHOCOLATE TURTLES

Steps:

• In a double boiler or microwave, melt caramels and milk. Stir until smooth. Place pecan halves in groups of three on a greased baking sheet. Spoon melted caramel over pecans (1 scant tablespoon over each cluster). , Refrigerate. Melt chocolate chips and shortening; spread over clusters. Keep refrigerated.

CHOCOLATE-COVERED CARAMEL NUT TURTLES

Steps:

• Combine the sugars, syrup, butter and 1 cup of the evaporated milk, and bring to a boil. Add the other cup of evaporated milk slowly, stirring constantly, and cook until it reaches 255 degrees on a candy thermometer. Add the vanilla and pecans and mix well. Pour into a 9 by 11-inch greased pan and refrigerate. Bring to room temperature, cut into squares then dip in chocolate. If you'd like to make a turtle, spoon dollops of the caramel pecan mixture onto a greased sheet pan, with 5 pecans in each mound (4 legs and head). Refrigerate to set, then dip in chocolate.;

CHOCOLATE AND CARAMEL TURTLES

Steps:

• Grease 2 large cookie sheets; set aside. In a double boiler or a microwave set on low power, melt the caramels and butter, stirring frequently until smooth.
• Arrange 36 groups of 3 nuts 2 inches apart on prepared cookie sheets (see photo, opposite). Spoon melted caramel by teaspoons on top of the nuts. Cool for 15 minutes.
• In a double boiler or a microwave set on low power, melt the chocolate chips, stirring frequently until smooth. Spoon the melted chocolate by teaspoons over each caramel turtle. Spread the chocolate with a spatula. Let candies set at room temperature, or to speed up the setting process, refrigerate briefly.

CHOCOLATE COVERED TURTLES

Steps:

• Generously butter 2 baking sheets.
• On the baking sheets, arrange the pecan halves in snowflake-shaped clusters of 5 pecans each, overlapping the nuts in the center, leaving 2 inches of space between each.
• In a medium saucepan, combine 1/2 cup of the evaporated milk, the corn syrup, and sugar and bring to a boil. Add the remaining 1/2 cup evaporated milk and the 4 tablespoons butter, and cook, stirring constantly, until it reaches the soft ball stage, 240 degrees F. Stir in the vanilla and remove from the heat. Let cool to 200 degrees F.
• Using a tablespoon, spoon caramel on top of each nut cluster and let harden. (If the caramel becomes too stiff to pour, return to low heat, and cook, stirring constantly, until it returns to the proper consistency.)
• To make the chocolate coating, in the top of a double boiler or in a metal bowl set over barely simmering water, combine 6 ounces of the chocolate and the shortening. Melt over low heat, stirring, until it reaches 116 to 118 degrees F, or feels fairly warm but not hot to the touch.
• Remove from the heat and stir in the remaining 2 ounces of chocolate. Continue stirring until the chocolate reaches 80 degrees F or feels cool to the touch. Return to low heat and cook, stirring, until the temperature rises to 85 to 87 degrees F, or feels barely cool. Remove from the heat.
• Drizzle 1 tablespoon of tempered chocolate over each cluster. Set aside in a cool place to harden. Store in an airtight container at room temperature for up to 2 weeks, with waxed paper separating the layers to prevent sticking.

CARAMEL PECAN TURTLE CHOCOLATE CANDIES

Steps:

• Preheat oven to 325.
• Grease a large cookie sheet well.
• Arrange 4 pecan halves in a cluster, flat side down on cookie sheet.
• Repeat with the rest of the pecan halves.
• Place one caramel on top of each cluster.
• Heat in oven until caramels are softened, about 4-6 minutes.
• Press caramels flat with the bottom of a buttered spatula (you may have to butter the spatula after every 2 or 3 caramels, or it will get very sticky).
• Remove caramels evenly onto waxed paper.
• Melt chocolate in double boiler, or in microwave on medium high, stirring every 25 seconds until just melted.
• Spoon over caramel-pecan clusters.
• Let cool a few hours.
• Makes 26.

CHOCOLATE TURTLES® (THE CANDY)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange pecans on a baking sheet.
• Bake pecans in the preheated oven until fragrant and lightly browned, 7 minutes.
• Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
• Line a baking sheet with aluminum foil; grease with butter.
• Combine caramels, water, and butter in a saucepan over low heat; cook, stirring occasionally, until caramels are melted and smooth. Fold in pecans.
• Drop caramel mixture by the spoonful onto the prepared baking sheet. Allow to cool and harden.
• Drizzle chocolate over caramel nut clusters. Refrigerate to set, about 1 hour.

CHOCOLATE-CARAMEL TURTLE COOKIES

Steps:

• Heat oven to 375°F (if using dark or nonstick cookie sheet, heat oven to 350°F). In medium bowl, soak pecans in water while making dough; drain well.
• In medium bowl, beat sugar, butter, vanilla and egg with electric mixer on medium speed until light and fluffy. On low speed, beat in flour and cocoa until dough forms.
• On ungreased cookie sheets, for each cookie, arrange 5 pecans to look like head and legs of a turtle. Shape dough by rounded teaspoonfuls into 1-inch balls. Place 1 ball on top of each group of 5 pecans, pressing lightly into pecans with palm of hand.
• Bake 7 to 10 minutes or until set. Immediately press 1 caramel gently onto top of each cookie; let stand 5 minutes to soften caramel. Use small spatula to flatten candy slightly. Remove cookies from cookie sheets to cooling racks.

CHOCOLATE-COVERED TURTLES

Steps:

• Preheat oven to 350 degrees. Toast nuts on a baking pan for 10 minutes; remove from oven. Generously butter 5 baking pans. Arrange 5 pecan halves in a snowflake-shaped cluster, overlapping nuts in center. Repeat with remaining nuts, spacing clusters 2 inches apart.
• In a heavy saucepan, combine corn syrup, whole milk, and sugar. Place over medium-high heat; cook, stirring occasionally with a wooden spoon, until syrup mixture comes to a boil, about 6 minutes. Stir in baking soda. Clip a candy thermometer to pan; add butter, stirring constantly until melted, keeping mixture at full boil. Slowly pour in evaporated milk; cook at a boil, stirring constantly, until temperature reaches 240 degrees (soft-ball stage), about 45 minutes. If pan starts to overflow, turn down heat for a few minutes; return to a boil.
• Remove caramel from heat; transfer to a medium metal bowl. Cool to 200 degrees. Caramel will have the consistency of thick honey.
• Using a spoon, gently mound 1 tablespoon caramel on top of each cluster. Allow caramel to harden. If caramel becomes too stiff, place bowl over low heat; stir constantly for several minutes until returned to proper consistency.
• To temper chocolate, cover a heating pad with a kitchen towel, and set pad to lowest setting. Line two baking pans with parchment paper, and set aside. Using a sharp knife, shave chocolate.
• In a medium glass bowl, heat two-thirds of the chocolate in microwave at 30 percent power for 1 minute. Stir chocolate, and continue heating at 30 percent power in 10-second intervals until an instant-read thermometer registers 120 degrees. Remove from microwave.
• Stir in remaining shaved chocolate with rubber spatula. Stir constantly, bringing chocolate up sides and back down into bowl until temperature reaches between 86 degrees and 89 degrees. To determine if tempered, drizzle a thin line onto a cool stainless-steel surface. The chocolate should dry to a matte finish in about 5 minutes. Place bowl on covered heating pad; stir occasionally to maintain temperature between 86 degrees and 89 degrees adjusting setting if necessary.
• Drizzle 1 tablespoon of tempered chocolate over each cluster; set aside in a cool place to harden.