MERLLGIRL'S CHOCOLATE COVERED PECAN TURTLES by merllgirl © 2011 Sarah Phillips baking911.com
Makes about 180 pieces
Hi Sarah!
For the past several weeks, I've had much success making/selling (of course EATING) chocolate covered turtles. My turtles are approximately 3x3 after dipping; and sell 10 for $10.00. The make great gifts, too! This is a tried/true recipe that I hope the members would enjoy!
CANDY HELP
You will need:
1 recipe SOFT CHEWY CARAMEL, below
1 pound TEMPERED CHOCOLATE or Chocolate Chips, melted for dipping; MERLLGIRL SAYS: I choose to use milk chocolate candy wafers for coating.
Whole pecans
SOFT CHEWY CARAMEL RECIPE
Does not stick to your teeth! This caramel be poured by hot spoonfuls onto a grouping of whole pecans (place in a triangle or “X” configuration), allowed to harden, then cover the caramel with a dollop of tempered chocolate to make Turtles.
INGREDIENTS
2 cups whipping cream
1/2 cup sweetened condensed milk
2 cups light corn syrup
1/2 cup water
2 cups sugar
1/2 cup (1 stick) unsalted butter
INSTRUCTIONS
1. Line a 9x9 pan with HEAVY DUTY aluminum foil, fitting the foil well into the corners and sides. Butter the foil very well, coating the entire bottom and sides. Set aside.
2. In a 1-quart saucepan over low heat, combine the cream and the condensed milk, whisking very well to blend. Allow the cream mixture to become hot, stirring often, but do NOT allow the mixture to boil.
3. Meanwhile, in a tall 4-quart saucepan, combine the corn syrup, water and sugar. Stirring constantly to dissolve the sugar, bring the mixture to a boil over medium-high heat. If sugar crystals appear around the edge of the boiling surface, wipe the pan sides with a damp (not wet!) pastry brush.
4. Clip on your calibrated candy thermometer and reduce heat to medium. Continue to boil gently until the syrup-sugar solution reaches 250 degrees (F). Add the butter and pour in the warm cream mixture. The temperature of the solution will immediately decrease. Stir constantly to blend the mixture, continue to cook the caramel, stirring constantly so that the bottom does not scorch. Cook it until the thermometer reads 244 degrees (F), and the caramel is a beautiful dark golden brown.
5. Remove from heat and carefully pour the hot caramel into your prepared pan, tilting the pan to even the mixture. Do not scrape the pan — even though scraping will not cause crystallization the stuff on the bottom of the pan has cooked longer, is tougher and will leave hard spots in the batch.
6. Leave the caramel completely alone for 24 hours at room temperature. This waiting period not only reduces the stickiness, but also makes the candy much easier to cut. (Once the caramel has cooled and the pan is no longer warm, cover the pan with plastic wrap.)
7. Lift the hardened caramel from the pan using the edges of the foil. Using a clean, sharp knife, cut the caramel into approximate 1-inch pieces. (If the caramel begins to stick to the knife, rinse the knife well under hot water, dry and butter the knife, then resume cutting.)
For plain caramels, wrap each cut piece in a 4-inch square of plastic wrap, twisting the ends tightly.
STORAGE
Store the wrapped caramels in an airtight container, at room temperature, for up to one month…if they last that long!
TURTLES RECIPE
1. Arrange pecans on a cookie sheet (line with parchment paper) in an “X” configuration allowing 2-inch space.
MERLLGIRL SAYS: I find it easier to cut small pieces of caramel; roll in palms of hands then flatten make a flat disk, then lay across each arranged pecan cluster.
2. Refrigerate to set. Bring to room temperature and dip in melted chocolate and allow them to rest on a wire rack for 1 hour or until the chocolate has hardened.
STORAGE
Store the turtles on waxed paper sheets in an airtight container, at room temperature, for up to one month.
