«I’ve now been making these for 30 years. My mom made them for 20 years before me.

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These traditional turtle candies are a delicious handcrafted confection composed with chewy caramel, silky melting chocolate, and crunchy toasted pecans. Ideal as a delicious treat or as a present.

Ingredients:

Ingredient Quantity
Soft Caramels (store-bought or homemade) 12 ounces
Pecan Halves 6 ounces
Semi-Sweet Chocolate (chips or bars) 8 ounces

 

 

Instructions:

  1. Prepare the Pecans:
    • Preheat your oven to 350°F (175°C).
    • Spread the pecan halves on a baking sheet in a single layer.
    • Toast in the oven for about 8-10 minutes, or until fragrant and lightly browned.
    • Let them cool completely.
  2. Melt the Caramels:
    • In a microwave-safe bowl, melt the soft caramels in 30-second intervals, stirring after each interval until smooth.
    • Alternatively, melt the caramels in a saucepan over low heat, stirring constantly.
  3. Assemble the Turtles:
    • Line a baking sheet with parchment paper or a silicone baking mat.
    • Arrange the toasted pecans in clusters of 3-4 pecans, resembling a turtle’s legs and head.
    • Spoon about 1 tablespoon of the melted caramel over each pecan cluster.
    • Allow the caramel to set for about 10-15 minutes.
  4. Melt the Chocolate:
    • In a microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second intervals, stirring after each interval until smooth.
    • Alternatively, you can melt the chocolate in a double boiler over simmering water.
  1. Coat with Chocolate:
    • Spoon about 1 tablespoon of melted chocolate over each caramel-pecan cluster, ensuring the caramel is covered.
    • Use the back of the spoon to spread the chocolate evenly.
    • Let the chocolate set at room temperature for about 1 hour, or place the baking sheet in the refrigerator for 20-30 minutes to speed up the process.
  2. Serve and Store:
    • Once the chocolate is set, your homemade turtle candies are ready to enjoy!
    • Store the turtle candies in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks.➕
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