"Pecans, caramel smothered in melted chocolate -- it's turtle candy." — sal
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individually wrapped caramels, unwrapped
semisweet chocolate chips
Here's a variation on the recipe:
1-14 oz pkg caramels
2 1/2 T. Evaporated Milk
2 cups Chopped Pecans
1-24 oz pkg chocolate Bark
Combine caramels & evaporated milk in a microwave safe bowl. Microwave on high for 2 to 2 1/2 min, stirring frequently. Add the pecans and mix well. Drop by teaspoonfuls onto a greased baking sheet. Freeze for 2 hours. Melt the chocolate bark in a microwave safe bowl in the microwave for 2 to 2 1/2 min, stirring frequently. Dip the caramel drops in the melted chocolate bark and place on waxed paper to cool. Yields 3-4 dozen.
They taste just like Pixies!!
Passable, but prefer the following changes:
1. "turtles" have four legs, so I use four pecan halves. Prefer this size of finished product.
2. I start with melting 1 bag chocolate chips and add 1/4 bar paraffin, for a better handling finished product.
3. On waxed paper, spoon half dollar size circles of melted chocolate; position four pecan halves in the chocolate, then place in freezer for a half hour.
4. Melt caramels, adding one tablespoon of milk or half and half per bag of caramels. Cool caramel mixture until it begins to stiffen again, but still stirrable.
5. Using two teaspoons, spoon a quarter size dot of caramel on the cold chocolate/pecan bases. Return to freezer for a half hour.
6. Spoon chocolate over the caramel dot, making sure the top layer of chocolate completely covers the edges of the caramel and coats the edge of the base chocolate... this way the caramel will not leak out at room temperature.
7. When top chocolate sets up, gently remove from baking sheet and allow to come up to room temperature before serving. They store well in a sealed container at room temperature!
Because I love turtles, I have tried to make them every year. They have never turned out until this year. I decided to analyze what I did not like about them. First, using five pecans made them just way too big, so I used just one pecan. Then I cut the caramels in half and put them on the pecans. Second, they were always too hard. So I baked them for just 2 to 2 and a half minutes at 300 degrees ... just until they were malable. Then I smoothed the caramels over the pecans with my fingers and let them cool. Third the chocolate was always too tacky, it just never firmed up. So I added one eighth of a bar of parafin to the chocolate and dropped a dollop on the caramel/pecans. They turned out perfect! I've made two batches this year so far ... one with dark chocolte chips and one with semi-sweet chocolate chips. They were both yummy! Hope this helps others who have had problems with turtles.
should melt at 25o degrees for 10 minutes. 350 is too high of heat. It makes the caramels "crispy"
After reading all the other reviews, I came up with a few modiifcations. I left the temperature at 300, but only put them in for 3- 3 1/2 minutes. Then when they came out, I put a little shortening on my finger tips and squished the caramel down with a bit of shortening on my fingers to keep the caramels from sticking. But be careful, because some of them may be pretty hot. And I just drizzled the chocolate over the top and they turned out great!!!!!
This candy taste like the real thing. It was easy to make and I used the microwave to melt both the chocolate and the caramel.Very good.
I should have read the reviews before attempting these at all. I was pretty annoyed last night for wasting so mucb money on the pecans and caramels just to throw it all out. First, tip - for best results - make your OWN caramel to use. If you use hard, storebought caramel - your turtles will be hard. Turtles are supposed to have soft yummy caramel but using the store bought squares just doesn't work. Maybe if you found some good quality soft caramels it would - I don't know - I tried kraft and trust me it doesn't work. At 10 minutes of baking - mine were still retaining their shape so I stupidly let them go 2 more minutes. Of course by trhen they looked perfect but when firmed up they were rock hard.
I used homemade caramel & I used ghiradelli double chocolate dipping chocolate. These were decadent! Hubby's grandmother made turtles every Christmas...I can't wait to surprise my father-in-law w/ these, Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 59
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