HOMEMADE TURTLES
Fast, easy, no-bake and just 4 ingredients! Chewy, gooey, salty-and-sweet! Homemade always tastes better! Yum!!
Provided by Averie Sunshine
Categories Candy & Treats
Time 30m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 308 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 28 milligrams cholesterol, Fat 21 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 103 grams sodium, Sugar 22 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
CHRISTMAS TURTLES® CANDIES
This is an easy recipe for Christmas gifts.
Provided by MARBALET
Categories Desserts Candy Recipes Nut Candy Recipes
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Cover cookies sheet with aluminum foil, shiny side exposed. Lightly grease foil with vegetable oil spray.
- Place 3 pecan halves in a Y shape on the foil. Place 1 caramel candy in the center of each Y. Bake just until caramel is melted, about 9 to 10 minutes.
- Heat shortening and chocolate chips over low heat just until chocolate is melted. Spread over candies and refrigerate for 30 minutes.
Nutrition Facts : Calories 212.8 calories, Carbohydrate 25.7 g, Cholesterol 1.4 mg, Fat 13 g, Fiber 1.7 g, Protein 2.4 g, SaturatedFat 3.7 g, Sodium 51 mg, Sugar 21.2 g
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.
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.
THE TURTLE
Steps:
- Combine ingredients in a shaker with ice and shake vigorously until the mixture is nice and foamy. Strain into a highball glass over ice.
- Serving suggestion: Garnish with chocolate shavings and frozen chocolate candies.
PECAN TURTLES
I made these "turtle-like" concoctions one Christmas for a sweets exchange. My dad saw them on the counter waiting to be boxed up and couldn't believe I made them. He said they looked like they came from a candy shop. That's the best compliment I've ever received. -Carrie Burke Conway, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield about 6 dozen.
Number Of Ingredients 10
Steps:
- Line baking sheets with waxed paper; lightly coat with cooking spray and set aside. Butter the sides of a heavy saucepan with 1 teaspoon butter. Cube remaining butter; place in pan. Add the corn syrup, brown sugar and salt. Cook and stir until sugar is melted., Gradually stir in milk. Cook and stir over medium heat until mixture comes to a boil. Cook and stir until a candy thermometer reads 248° (firm-ball stage), about 16 minutes. Remove from the heat; stir in vanilla. Gently stir in pecans. Drop by rounded teaspoonfuls onto prepared baking sheets. Refrigerate until firm, about 12 minutes. , In a microwave, melt chips and shortening; stir until smooth. Drizzle over clusters. Chill until firm. Store in the refrigerator.
Nutrition Facts : Calories 328 calories, Fat 22g fat (6g saturated fat), Cholesterol 18mg cholesterol, Sodium 94mg sodium, Carbohydrate 33g carbohydrate (29g sugars, Fiber 2g fiber), Protein 3g protein.
CHOCOLATE TURTLES® (THE CANDY)
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
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
TURTLE CANDIES
I am a self-taught candy maker through trial and error. These turtles are a favorite of friends and family.-Carole Wiese, New Berlin, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- On waxed paper-lined baking sheets, arrange pecans in small clusters of four to five pecans each. , For caramel, in a small saucepan, combine the milk, corn syrup and sugars. Cook and stir over medium heat until a candy thermometer reads 238° (soft-ball stage). Remove from the heat. Stir in butter and vanilla. Working quickly, spoon caramel onto pecan clusters. Let stand until set. , In a microwave, melt candy coating; stir until smooth. Spoon over caramel. Chill for 10 minutes or until set. Store in an airtight container.
Nutrition Facts : Calories 171 calories, Fat 11g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 20mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
EASY TURTLES
If you can unwrap caramels and rip open bags of pecan halves and semi-sweet chocolate, you can make these Easy Turtles.
Provided by My Food and Family
Categories Home
Time 1h
Yield 18 servings
Number Of Ingredients 4
Steps:
- Microwave caramels and milk in microwaveable bowl on HIGH 2-1/2 to 3 min. or until caramels are completely melted, stirring after each minute. Cool.
- Meanwhile, place nuts in mounded groupings of about 3 nuts each into 36 clusters, about 3 inches apart, on parchment-covered baking sheet.
- Spoon about 2 tsp. caramel sauce over center of each nut cluster. (Caramel sauce should "glue" the clusters together.)
- Freeze 15 min. or until caramel sauce is firm.
- Melt chocolate as directed on package. Dip nut clusters, 1 at a time, into chocolate, turning to completely coat nuts. Return to baking sheet. Refrigerate 15 min. or until chocolate is firm.
Nutrition Facts : Calories 200, Fat 12 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
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HOMEMADE TURTLES RECIPE | SOUTHERN LIVING
From southernliving.com
Total Time 1 hr 20 mins
- 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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