Reviewed: Dec. 26, 2008

READ REVIEWS BEFORE STARTING!! Good concept but I ended up with rock hard candy. I plan to try again, this time melting caramels on the stove with a bit a milk. Wish me luck!

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Dolphyn

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Reviewed: Dec. 24, 2008

I combined reviews to keep the caramel from becoming too hard. These tasted great, but I had a problem with the chocolate. As soon as it was touched it completely melted everywhere and it was a big mess.

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Tayls

Cooking Level: Intermediate

Living In: Norfolk, Virginia, USA

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Reviewed: Dec. 23, 2008

I had a time with these to the point I just wanted to trash it all, but I didn't. Here's what I did: I melted a bag of Kraft Traditional Caramels with about 2 or 3 tbsp of milk. I filled a big pan with water and heated it and then used a smaller pan to sit in the water to melt the caramels. Like a double boiler. I then added crushed pecans and mixed. I dropped spoonfuls of the mixture on a baking sheet with wax paper. This was a no no because the caramel stuck to the wax. It took FOREVER to peel the stuff off. I did chill it first but it didn't help. After I finally got them off I dipped them in chocolate and stuck them in the refrigerator. I got them out the next morning and they were like chocolate covered bricks!! BUT I let them sit out for maybe ten minutes or so and they were fine. Nice and chewy and easy to bit. All in all I guess it was worth it because they were good but find something better to spoon them out on. Good Luck!

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javaflops

Cooking Level: Intermediate

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Reviewed: Dec. 16, 2008

Not sure if this counts, but I used the recipe, but I made mine differently so that is why I rated it 4-stars, I think their technique is off. I squeezed a half dollar of chocolate on wax paper and set 3-4 pecan halves in the chocolate. Once dry, I melted caramel and when it was still tacky, I made a quarter sized amount of pressed onto the pecans and then I melted more milk chocolate and spooned over the top. It is an easier way without risking the candy in an oven which seems to me making them hard. To those who find their chocolate is melting when touched, your chocolate is not tempered. You need to temper your chocolate to prevent that.

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MySweetCreations

Cooking Level: Intermediate

Home Town: Dubuque, Iowa, USA

Living In: San Diego, California, USA

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Reviewed: Apr. 11, 2008

This recipe is really yummy but it's much more difficult than I anticipated. Don't overcook or caramels will become too hard. Caramels melt better if they are flattened before placing into the oven.

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BEMYKODI

Cooking Level: Intermediate

Living In: Saint Johns, Michigan, USA

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Reviewed: Dec. 15, 2007

Um, these are pretty good and dreadfully easy to make, but the caramel doesn't taste authentically turtle like. However, short of making your own caramel, I don't know how else to get it to taste right.

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xoOrgullosaox

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Reviewed: Feb. 10, 2007

I agree with other reviews, these did taste good, but were incredibly hard to chew. I think the preparation was fairly easy, I just wish they would've turned out a little better.

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tonit

Cooking Level: Intermediate

Home Town: Longmont, Colorado, USA

Living In: Brighton, Colorado, USA

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Reviewed: Nov. 15, 2006

I had some troubles with these the first time I made them, so when I tried again, I was able to make them much better by using the following tips: First suggestion, melt the caramels at the lowest temperature your oven goes. Second, once you see that the caramels are softening up after heating them, push them into the nut you are use gently, then put them in the oven again for about five more minutes. This helps greatly because then you aren't baking the caramels, just melting them. Also, I covered them all the way with chocolate. There were great the second time around.

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Alison K.

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Reviewed: Sep. 5, 2006

I had the same problem as others...very hard to chew. Wish it would have melted better. Good taste all in all.

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Matconorth

Cooking Level: Professional

Home Town: Farmington Hills, Michigan, USA

Living In: Cadillac, Michigan, USA

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Reviewed: Jun. 5, 2006

The flavor is awesome and I thought they were pretty easy to make. They are a little hard to chew--but very tasty.

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GINARENEE1776

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jan. 25, 2005

I had no problems at all with this recipe. After the carmels had cooled, I just dunked them in the melted chocolate. They were a hit at Christmas and the kids are truly disappointed I don't have any around!!

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Charlotte

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

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Reviewed: Dec. 23, 2004

This recipe did not turn out at all like it said

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GINGER785

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Reviewed: Dec. 23, 2004

The candy tasted fine once it was done. However, the preparation is way too tedious and the melted chocolate does not "pour" as the recipe states it would. I wish I had read the reviews before chosing to make these turtles.

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LINDA58RICE

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Reviewed: Dec. 12, 2004

Carmels don't melt easily. Works better if you push the pecans together after baking. Don't melt the carmels to long they get hard like brittle.

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FLAGBABYGIRL

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Reviewed: Jul. 15, 2004

it's good but it's hard when it's all done, and i think u should not get the BIG peacons try using the small ones. It's a little harder to set up but it's so much better.

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AECHICKADEE28

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Reviewed: May 21, 2004

not as easy as it is made out to be. be careful the caramel will go from melting to burnt before you know it.

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JBENISHMLT

Cooking Level: Professional

Home Town: Hillsboro, Wisconsin, USA

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Reviewed: Apr. 12, 2004

great tasting, but the caramel was too hard to chew. It was that teeth ripping kind of chew. I wonder if anything can be done about that.

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CHRISTICORPUS

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Reviewed: Jan. 16, 2004

Fun and tasty recipe. We used it for our holiday gift baskets. We made the last batch into "flowers" instead of turtles due to losing turtle legs and heads - we had a turtle repair hospital! We slightly softened the caramel in the oven and then poked 3 whole toasted almonds in the top at an angle. Then we drizzled the chocolate over them. They were more visually appealing than the turtle.

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CHICAFIERA

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Reviewed: Jan. 4, 2004

The turtles had great flavor but they were a little hard.

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REBELANGEL74

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Reviewed: Dec. 14, 2003

These turned out great. I toasted the pecans for about 5 minutes before starting, and used a 300 degree oven as someone suggested. The caramel melted fine. I used the microwave to melt the chocolate 3 minutes at 40% power. Sinfully easy. The hardest part is unwrapping the candies.

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florida gail

Cooking Level: Expert

Home Town: East Point, Georgia, USA

Living In: New Port Richey, Florida, USA

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Christmas Turtle Candies

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