This is an easy & tasty recipe for Homemade Chocolate Turtles!
With their ooey-gooey caramel centers cloaking pecans & coated with chocolate, these are quick to disappear around our house.
How to Make Chocolate Turtles:
2 lbs of chocolate will yield roughly 38 pieces of chocolate turtles.
Type: Candy Recipe
Serve with: a tall glass of milk
Prep Time: 30 min
Bake Time: 24 – 30 min
Cool Time: 1 hr 30 min
Yields: 38 turtle chocolates
- 2 1/2 cups pecan halves
- 1 1/2 cups heavy cream
- 3/4 cup corn syrup
- 1 1/4 cups brown sugar – packed
- 2 1/2 tbsp unsalted butter
- 2 tsp vanilla extract
- 8 oz semi-sweet chocolate
- On cookie sheets lined with parchment, arrange nuts in groups of 4 each.
- In a medium sauce pan, mix together heavy cream, corn syrup, brown sugar, & butter.
- Over low heat, bring mixture to a boil. Stir to dissolve sugar and wash sides down with a pastry brush dipped in warm water to return sugars into the mixture.
- Keep an eye on the temperature with a candy thermometer in the pot & continue cooking until the temperature comes up to 246 degrees F – firm ball stage.
- Remove from the heat. Quickly stir vanilla extract into the mixture with a wooden spatula or spoon.
- Transfer mixture to a foil lined sauce pan. * Tip: This way, when you are through, you won’t have a messy pot to scrub.
- Cool the mixture for about 3 – 4 min.
- Working quickly, as the mixture hardens quickly now, use a greased tablespoon to place 1 spoonful of mixture over the pile of 4 pecans for each chocolate candy.
- Allow them to cool for 25 min. Then, loosen each candy from the cookie sheets.
- Melt a good quality semi-sweet chocolate.
- Spoon 1 tsp of chocolate over each caramel candy.
- Refrigerate chocolate candies 15 – 20 min.
- Store between layers of wax paper at room temperature in an airtight container for 2 – 3 weeks.
Chocolate Turtles are wildly delicious. Crunchy, gooey, creamy, sweet & decadent!
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Be a Champion in Your Kitchen & Eat Deliciously!
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