Disappearing Turtles Recipes
DISAPPEARING TURTLES
Make and share this Disappearing Turtles recipe from Food.com.
Provided by Nowhereville Domest
Categories Christmas
Time 3h30m
Yield 150 pieces
Number Of Ingredients 9
Steps:
- Pre-heat oven to 350. Place pecans on large cookie sheet and toast for 8 minutes. Check for and toast an additional 2 minutes, if desired.
- Place butter in large, heavy sauce pan. Cook over medium heat until browned.
- Add sugar, salt, sweetened condensed milk and corn syrup.
- Continue cooking over medium heat, stirring constantly until sauce barely holds together when dropped in cold water (not quite soft-ball stage).
- Stir in toasted pecans.
- Pour onto a parchment-lined jelly roll pan and spread out.
- Allow to cool at room temperature until pan can be held with bare hands.
- Transfer to freezer for at least 30 minutes. Caramel should be cold but not frozen for proper cutting.
- While caramel is firming up, temper chocolate once bag at a time in the microwave on defrost setting. Keep each bag in a separate bowl. Stir ever 30 seconds until smooth. To maintain heat, place the bowl on a electric griddle set to WARM.
- Cut caramels into one-inch pieces transfer in small batches for dipping.
- Allow to firm in the freezer for 20 minutes. Remove and drizzle with any remaining chocolate.
- Will keep in the freezer for up to one month.
Nutrition Facts : Calories 89.2, Fat 5.5, SaturatedFat 2.3, Cholesterol 5.7, Sodium 29.2, Carbohydrate 9.7, Fiber 0.5, Sugar 7.2, Protein 1
TURTLES
Make and share this Turtles recipe from Food.com.
Provided by Moe Heon
Categories Candy
Time 1h20m
Yield 35-40 turtles, 6 serving(s)
Number Of Ingredients 7
Steps:
- Butter heavy saucepan, melt butter or margarine, stir in brown sugar, stir thoroughly, stir in corn syrup stirring thoroughly.
- Gradually add the condensed milk stirring constantly until all sugar dissolves and mixture comes to boiling.
- Cook and stir over medium heat until mixture registers 235°F on candy thermometer.
- Cool and stir in vanilla.
- Chill.
- Caramel should be slightly sticky.
- Toast pecans in a 300°F oven for 15 or 20 minutes.
- Cool.
- Arrange pecans on cookie sheet spoke fashion, four for legs and one for head.
- Drop one teaspoon of caramel mix in center of pecans.
- Chill.
- Melt chocolate wafers and spoon over caramel.
- Chill.
- Turn over and do the other side with chocolate.
- Chill.
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- Preheat the oven to 350°F (177°C). Line a 9×13 inch pan pan with parchment paper, leaving an overhang on the sides to lift the finished brownies/caramel out of the pan as a whole. This makes cutting easier. I recommend parchment paper because the caramel won’t really stick to it.
- In a microwave-safe bowl, combine the butter and 2 ounces of chopped chocolate. Melt in 30 second increments, whisking after each, until completely smooth. Whisk in the sugar until completely combined, then whisk in the eggs and vanilla. The batter will be light brown and a little dull looking.
- Add the cocoa powder, flour, salt, remaining 2 ounces of chopped chocolate, pecans, and chocolate chips. Fold it all together with a rubber spatula or wooden spoon. Batter will be very thick. Spread evenly into prepared pan.
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- Line a baking sheet with parchment paper; set aside. Finely chop 1/2 cup toasted pecans, leaving the remaining 1 1/2 cups whole.
- In a medium saucepan, stir together brown sugar, condensed milk, corn syrup, butter, and salt. Place over medium heat and bring to a boil, stirring constantly, until mixture reaches 240°F, about 5 minutes. Remove from heat; stir in vanilla extract and baking soda.
- Add chopped and whole pecan halves and stir for one minute until caramel begins to thicken slightly. Working quickly, use a spoon to scoop 2 tablespoons of mixture in a mound on prepared baking sheet. Repeat until all of the mixture has been used, yielding 12 caramel-pecan mounds. Transfer baking sheet to refrigerator until mounds have solidified and are no longer warm to the touch, about 20 minutes.
- Over a double boiler or in the microwave, melt chocolate until smooth. Coat each caramel mound in chocolate, gently lifting the mound out of the chocolate with a fork allowing excess chocolate to drip off. Return chocolate covered mound to its place on baking sheet. If using, sprinkle surface with flake salt while chocolate is still warm. Repeat with remaining mounds, chocolate, and flake salt. Once all turtles are coated, return baking sheet to refrigerator to allow chocolate to harden, about 30 minutes. Store in an airtight container and keep in the fridge.
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Reviews 4Calories 105 per servingCategory Dessert
- Add the dates and sea salt to a food processor and process for about 20-30 seconds until they form a one, big ball of dough. If your dates are dry, you may need to add a little warm water to get them to blend. Add 1 tsp of water at at time and process until they form a thick doughy ball.
- Roll the dough into 16 ball and place on a baking tray lined with wax paper or parchment paper.
- Flatten each ball slightly then press 3 pecan halves onto each disc so that most of each pecan is on the dough but some of each one sticks off the edge. The pecans will touch in the middle and form a little triangle on the outside. Think of one pecan as the head and the other two as the legs.
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