This is an easy & tasty recipe for Homemade Chocolate Turtles!

If we have one chocolate to choose for the Holidays, like Christmas or Easter, it would be Turtles, hands down.

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

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.