Turtle Hot Chocolate Recipes

CHOCOLATE COVERED TURTLES

Chocolate Covered Turtles image

Provided by Emeril Lagasse

Categories dessert

Yield About 30 turtles

Number Of Ingredients 8

Ingredients

4 tablespoons butter, cut up, plus more for pans
3/4 pound pecan halves (about 3 1/2 cups), toasted
1 cup evaporated milk
1 cup light corn syrup
1 cup sugar
1 teaspoon vanilla
1/2 pound semisweet chocolate, chopped
1 tablespoon vegetable shortening (recommended: Crisco)

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.

CHOCOLATE TURTLES® (THE CANDY)

Chocolate Turtles® (The Candy) image

Chocolate turtles like you buy at the store made in your kitchen.

Provided by AnastasiaLS1

Categories Desserts Candy Recipes Nut Candy Recipes

Time 1h25m

Yield 40

Number Of Ingredients 5

Ingredients

2 cups pecan halves
2 (12 ounce) bags chocolate chips
25 individually wrapped caramels, unwrapped
2 tablespoons water
½ cup butter, softened

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.

Nutrition Facts : Calories 162.2 calories, Carbohydrate 16.2 g, Cholesterol 6.5 mg, Fat 11.7 g, Fiber 1.5 g, Protein 1.5 g, SaturatedFat 4.9 g, Sodium 33.7 mg, Sugar 13.5 g

CHOCOLATE TURTLES

Chocolate Turtles image

There's nothing slow about these turtles-they're so rich and delicious they go in a hurry around our house! They also make nice gifts at the holidays for all our "sweet tooth" friends.

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 3 dozen.

Number Of Ingredients 5

Ingredients

1 package (11 ounces) caramels
1-1/2 tablespoons milk
1 package (6 ounces) pecan halves
1 cup semisweet chocolate chips
1 tablespoon shortening

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.

Nutrition Facts : Calories 101 calories, Fat 6g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 28mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.

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