Pecan Turtles are pecan filled caramels coated in either milk, dark, or semi-sweet chocolate. They are one of my favorite candies to eat as well as to make — but most especially if coated in semi-sweet or dark chocolate.
Pecan Turtles
2 cups granulated sugar
1-1/2 cup corn syrup
1 cup unsalted butter
2 cup heavy cream
1 teaspoon vanilla extract
quantity desired pecan pieces
tempered chocolate of choice for coating
additional butter for greasing
Equipment needed:
candy thermometer
baking sheet(s)
large saucepan or Dutch oven pot (must be very clean, very dry, free of water spots or any dust or particles and very smooth inside to prevent unwanted crystallization)
pastry brush and a container of water
paper towels or lint free linen kitchen towels
waxed paper
freezer space for baking sheet(s)
Line bottoms and sides of a 13 x 9 pan with waxed paper and butter the waxed paper well.
In a large saucepan or Dutch oven pot over medium-high heat, add the sugar, corn syrup, butter, and 1/2 cup of cream. Bring to a boil, stirring continuously.
Have pastry brush and water nearby to wash sides as needed if sugar crystals form on side of pan. Do not saturate brush; only dampen slightly — enough to remove sugar crystals forming on side of pan without adding more than mere drops if any water to the caramel.
While continuing to stir, add the remaining cream. Insert a candy thermometer and while constantly stirring, bring to the soft ball stage. Around 240 F degrees, the sugar syrup will turn transparent and boil rapidly. Watch temperature closely for the next few minutes to several minutes until the temperature reaches around 246 to 248 F degrees for best results — although anything between 245 and 250 F degrees is acceptable.
When it reaches the desired temperature, remove caramel from the heat and stir in the vanilla and pecan pieces.
Pour into the prepared baking pan.
While still warm, use a toothpick to pop any air bubbles that may rise to the top.
Allow to cool and set overnight at room temperature in a cool place away from any heat sources.
Use the paper to lift the caramel block from the pan. Transfer the block to a cutting board.
Line a baking sheet with fresh waxed paper.
Cut caramel to desired size, carefully peel off waxed paper, and form into balls then flatten into discs. Place on a buttered waxed paper covered baking sheet.
Place in the freezer for 30 minutes to no more than two hours. This will firm up and chill the caramels sufficiently and will also chill the baking sheet to prevent the caramel from melting or over softening when being coated with warm tempered chocolate.
TIP:
If you have any issues with the caramels sticking to the paper, lift and blow with the high heat underneath using a hand held hair dryer to loosen. It is best to generously butter the waxed paper to prevent such issues. You can always wipe any excess butter off of the candy with a paper towel or lint free linen kitchen towel.
Re-line another baking sheet with fresh waxed paper. Do not butter.
Temper chocolate properly.
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For information about tempering chocolate:
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Remove caramels from freezer, wipe the bottoms with a paper towel to remove any excess butter, and coat with chocolate, then return to the chilled and freshly waxed paper lined baking sheet.
Allow chocolate to set at room temperature and for the caramel to thaw in a cool area — away from any sources of heat — overnight.
Store in airtight container at room temperature — away from any heat sources which could cause softening and melting. Do NOT refrigerate.
For more about caramel and links to my other caramel recipes:
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