Thursday, June 17, 2010

Caramel Turtles

I have a SERIOUS problem! I buy dessert recipe magazines far too often! But at least you get some benefit from it :). I LOVE turtles but have never made them until today. You must give these simple delicious candy treats a try. Great for gifting for Father's Day or blended up in some vanilla ice cream to create some chocolate caramel ice cream. I halved the recipe when I made them but am giving it to you in full. Halving this recipe will give you about 18 turtles so you can see this is a rather large recipe.

1/2 cup sugar
1/2 cup firmly packed brown sugar
1 cup light corn syrup
1/2 cup butter
1 cup heavy whipping cream
1 teaspoon vanilla extract
3 1/2 cups pecan halves (or any other nut you like such as cashews)
1 pound chocolate-flavored candy coating, melted (also known as chocolate appeals)

1. In a medium saucepan, combine sugars and corn syrup. Cook mixture, stirring frequently, over medium-high heat, until mixture reaches 242 degrees on a candy thermometer.

2. Add butter, stirring until melted (As the butter continues to melt, the caramel base will thicken and become difficult to stir and incorporate but once you add the heavy whipping cream, everything will come together nicely).
3. Stir in the cream, and cook until mixture reaches 235 degrees.
4. Remove from heat, and stir in vanilla and pecans. (I divided my mixture in half and did part of the turtles with cashews and part of them with pecans. If you do this, you must work a little quicker though).
5. Drop mixture by teaspoonfuls, 1 inch apart, onto parchment paper. (Use two spoons to scoop the sticky mixture onto the parchment paper; it is far to warm to use your finger!)

6. Line another baking sheet with parchment paper. (To melt the chocolate, make a double broiler by place some water in the bottom of a pan and set a bowl on top. Make sure the water does not touch the bottom of the bowl, or your chocolate will not cook properly. Cook the chocolate on medium heat so you don't scorch it.)

7. Dip each turtle into melted chocolate using a fork (or other two pronged utensil). Allow excess chocolate to drip off and place on the prepared baking sheets to cool.

8. If your house is fairly warm, especially in the summer, just place them in the fridge to harden up the chocolate. (or if you are in a hurry to eat these up!)

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