Turtles with home-made caramel
The caramels are worth making just on their own.
CARAMELS Ingredients
1 cup heavy cream
5 tablespoons unsalted butter
1/2 teaspoon vanilla extract
1 vanilla bean pod, split and scraped or use an extra 1/2 teaspoon vanilla extract
1 teaspoon sea salt, plus more for sprinkling
1-1/2 cups sugar
1/4 cup golden, corn OR maple syrup - adding liquid sugar helps prevent sugar crystal formation
1/4 cup water
PECANS
100 halves
TURTLES Ingredients
1 batch homemade soft caramels cooked to 4 degrees less than called for in the recipe, or 24 store bought caramels
100 pecan halves toasted
1 to 2 bags dark chocolate chips 10.5 ounce bags
Fleur de sel optional
1 cup heavy cream
5 tablespoons unsalted butter
1/2 teaspoon vanilla extract
1 vanilla bean pod, split and scraped or use an extra 1/2 teaspoon vanilla extract
1 teaspoon sea salt, plus more for sprinkling
1-1/2 cups sugar
1/4 cup golden, corn OR maple syrup - adding liquid sugar helps prevent sugar crystal formation
1/4 cup water
PECANS
100 halves
TURTLES Ingredients
1 batch homemade soft caramels cooked to 4 degrees less than called for in the recipe, or 24 store bought caramels
100 pecan halves toasted
1 to 2 bags dark chocolate chips 10.5 ounce bags
Fleur de sel optional
CARAMELS Instructions
Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly butter parchment.
Bring cream, butter, vanilla, vanilla beans, pods, and fleur de sel to a boil in a small saucepan, then remove from heat and set aside.
Boil sugar, corn syrup, and water in a 3- to 4-quart heavy saucepan, stirring until sugar is dissolved.
Boil, without stirring, but gently swirling pan, until mixture is a light golden caramel, probably 10-15 min.
Remove pods and carefully stir cream mixture into the caramel (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248 degrees F on candy thermometer. (Takes 15 min or more)
Pour into lined baking pan and cool 30 minutes.
Sprinkle another pinch or two of fleur de sel over the top of the caramel (optional) for a nice salty crunch and let sit until completely cooled.
Cut into 1-inch pieces (I buttered a pizza cutter), and then wrap each piece in a 4-inch square of wax paper, twisting 2 ends to close.
Makes 64 one inch caramels
Recipe Notes
High Altitude Adjustment:
For every one thousand feet altitude above sea level, cook the caramels about one degree less. For example, in Orem, Utah (around 4500 ft above sea level), so I cook them to 244 degrees Farenheit. If you want the caramels a little softer to put in brownies or turtles, cook 3-4 degrees lower than that. (I cooked it till 244 & they are soft & nice)
PECANS Instructions
100 halves
Place pecans in a single layer on a baking sheet. Bake at 350° for about 10 minutes or till lightly browned and fragrant. Let cool. Arrange in clusters of 3-4 on silicone liners or parchment paper.
TURTLES Instructions
If using store bought caramels that are not super soft, melt with 2-4 tablespoons of heavy cream in the microwave.
Cool until you can roll into balls.
Place the tips of four toasted pecans together so they make a square with their inner tips, creating the "legs".
Squish a 2 teaspoon-sized caramel ball on top to connect all four pecans.
Place pecan/caramel cluster in freezer for about 15 minutes.
Melt chocolate over double-boiler, or on half temperature in microwave until smooth.
Pick up caramel/pecan cluster, drizzle chocolate on bottom, and flip back over onto frozen pan. Drizzle chocolate on top to cover the other side of caramel.
Repeat until the other clusters have chocolate on top and bottom.
Sprinkle with fleur de sel if desired.
Let sit until chocolate sets.
Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly butter parchment.
Bring cream, butter, vanilla, vanilla beans, pods, and fleur de sel to a boil in a small saucepan, then remove from heat and set aside.
Boil sugar, corn syrup, and water in a 3- to 4-quart heavy saucepan, stirring until sugar is dissolved.
Boil, without stirring, but gently swirling pan, until mixture is a light golden caramel, probably 10-15 min.
Remove pods and carefully stir cream mixture into the caramel (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248 degrees F on candy thermometer. (Takes 15 min or more)
Pour into lined baking pan and cool 30 minutes.
Sprinkle another pinch or two of fleur de sel over the top of the caramel (optional) for a nice salty crunch and let sit until completely cooled.
Cut into 1-inch pieces (I buttered a pizza cutter), and then wrap each piece in a 4-inch square of wax paper, twisting 2 ends to close.
Makes 64 one inch caramels
Recipe Notes
High Altitude Adjustment:
For every one thousand feet altitude above sea level, cook the caramels about one degree less. For example, in Orem, Utah (around 4500 ft above sea level), so I cook them to 244 degrees Farenheit. If you want the caramels a little softer to put in brownies or turtles, cook 3-4 degrees lower than that. (I cooked it till 244 & they are soft & nice)
PECANS Instructions
100 halves
Place pecans in a single layer on a baking sheet. Bake at 350° for about 10 minutes or till lightly browned and fragrant. Let cool. Arrange in clusters of 3-4 on silicone liners or parchment paper.
TURTLES Instructions
If using store bought caramels that are not super soft, melt with 2-4 tablespoons of heavy cream in the microwave.
Cool until you can roll into balls.
Place the tips of four toasted pecans together so they make a square with their inner tips, creating the "legs".
Squish a 2 teaspoon-sized caramel ball on top to connect all four pecans.
Place pecan/caramel cluster in freezer for about 15 minutes.
Melt chocolate over double-boiler, or on half temperature in microwave until smooth.
Pick up caramel/pecan cluster, drizzle chocolate on bottom, and flip back over onto frozen pan. Drizzle chocolate on top to cover the other side of caramel.
Repeat until the other clusters have chocolate on top and bottom.
Sprinkle with fleur de sel if desired.
Let sit until chocolate sets.