{"id":19702,"date":"2019-12-03T06:16:11","date_gmt":"2019-12-03T12:16:11","guid":{"rendered":"https:\/\/www.cupcakeproject.com\/?p=19702"},"modified":"2019-12-19T07:19:32","modified_gmt":"2019-12-19T13:19:32","slug":"homemade-chocolate-turtles","status":"publish","type":"post","link":"https:\/\/www.cupcakeproject.com\/homemade-chocolate-turtles\/","title":{"rendered":"Homemade Chocolate Turtles – Simple Turtle Candy Recipe"},"content":{"rendered":"

Making homemade chocolate turtles with pecans and a foolproof salted caramel<\/strong> is a simple introduction to candy-making at home. The turtles don’t have to look perfect and, in fact, their imperfections make them all the more appealing. Plus, who wouldn’t love these as a gift?<\/em><\/p>\n

\"Homemade
\nThis recipe was taken (with permission) right out of the book Sally’s Candy Addiction [paid link]<\/a>. Sally McKenny, the author and blogger behind Sally’s Baking Addiction<\/a>, created this fantastic book that’s a treasure trove of recipes for any candy lover. I found her caramel recipe incredibly approachable and perfect for these turtle candies.<\/p>\n

\"Sally's<\/a><\/p>\n

How to Make Chocolate Turtles<\/h2>\n

Making Caramel<\/h3>\n

The first step in making chocolate turtles is to make caramel. I’ve made – and burnt – many homemade caramel recipes over the years. Your choice of caramel is important<\/strong>; while my dulce de leche<\/a> is fantastic and even easier to make than this caramel, it isn’t a true caramel and won’t set up properly for this recipe.<\/p>\n

I’ve been using the caramel recipe found on my salted caramel gooey butter bars<\/a> as my go-to recipe. It’s a caramel made with white sugar and no corn syrup.<\/p>\n

This caramel from Sally (her “Caramel for Dipping” recipe) uses corn syrup. As a result, it ends up a little smoother than mine. It is also far less likely to burn.<\/strong> In addition to corn syrup, Sally’s caramel uses brown sugar.<\/p>\n

The combination of different sweeteners gives Sally’s caramel a very different flavor profile than mine – not better or worse, just different. Try them both and see what you think. (Since it’s an easier recipe, I suggest that beginning bakers start with Sally’s first.)<\/em><\/p>\n

Melting Chocolate<\/h3>\n

To make sure that your turtle candy has a great shine, it’s important to use tempered chocolate<\/a>. I like to do this while the hot caramel cools off.<\/p>\n

Assembling Turtle Candies<\/h3>\n

To assemble turtle candies, line up four pecan halves diagonally<\/strong> on a baking sheet lined with parchment paper or a silicone mat. Repeat this until you’ve made 48 clusters, spacing each grouping an inch apart.<\/p>\n

Spoon two teaspoons of caramel into the center of each cluster<\/strong>. Allow caramel to cool completely to room temperature.<\/p>\n

Temper your chocolate and spoon one teaspoon of the tempered chocolate over the caramel<\/strong>.<\/p>\n

Allow to cool completely, about 45 minutes, so everything sets up.<\/p>\n

Store in an airtight container between layers of parchment paper or wax paper for up to two weeks.<\/p>\n

Related Recipes<\/h2>\n