Chocolate "Turtles"
Preparation
40 MIN
Cooking
15 MIN
Output
about 40

Chocolate "Turtles"

Ingredients

    Caramel

  • 1 3/4 cups (430 ml) lightly packed brown sugar
  • 1/4 cup (60 ml) corn syrup
  • 1/4 cup (60 ml) 35% whipping cream
  • 1/2 cup (125 ml) sweetened condensed milk
  • 2 tablespoons (30 ml) butter, salted

    Coating

  • 2 cups (500 ml) pecan pieces, toasted
  • 1 lb (454 g) semisweet chocolate, chopped

Preparation

Caramel

  1. In a saucepan, combine all the ingredients. Bring to a boil. Cook for about 10 minutes or until a candy thermometer reads 116 °C (240 °F), stirring occasionally.
  2. Remove from the heat and let cool.

Coating

  1. Lightly butter a marble slab or line a baking sheet with parchment paper.
  2. For each turtle, place a few pieces of pecans, the equivalent of 1 whole nut, on the baking sheet.
  3. With two spoons, spread approximately 7.5 ml (1 1/2 teaspoons) of caramel over each serving of pecans. Gently reheat the caramel along the way, if necessary. Let cool completely.
  4. In a double boiler, melt half the chocolate. Remove from the double boiler.
  5. Peel half of the turtles off the slab or parchment paper, then dip them, one by one, into the melted chocolate, holding them between two forks. Melt the remaining chocolate and repeat with the remaining turtles. Place on parchment paper and let stand overnight.
  6. Wrap ... and give as gifts!