Description
A recipe for homemade Turtles candy, featuring pecan clusters coated in smooth, melted caramel and dipped in rich milk chocolate.
Ingredients
- 1.5 cups pecan halves
- 1 (14 ounce) bag soft caramels (e.g., Kraft Caramels), unwrapped
- 2-3 tablespoons heavy cream or milk
- 12 ounces milk chocolate melting wafers or good quality chocolate chips
Instructions
- Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper or silicone mat.
- Arrange 3-4 pecan halves in a cluster on the prepared baking sheet, forming a turtle-like shape. Repeat with remaining pecans, leaving space between clusters.
- In a microwave-safe bowl, combine the unwrapped caramels and heavy cream. Microwave in 30-second intervals, stirring after each, until the caramels are completely melted and smooth (about 1-2 minutes).
- Spoon about 1 teaspoon of melted caramel over the center of each pecan cluster, ensuring it holds the pecans together and forms a small mound.
- Refrigerate for 15-20 minutes, or until the caramel is firm.
- Melt the milk chocolate melting wafers (or chocolate chips) according to package directions (microwave or double boiler).
- Dip each chilled caramel-pecan cluster into the melted chocolate, ensuring it’s fully coated. Allow excess chocolate to drip off.
- Place the chocolate-coated turtles back onto the parchment-lined baking sheet.
- Refrigerate for another 30 minutes, or until the chocolate is completely set.
- Store in an airtight container at room temperature for up to 2 weeks.
Notes
- Using high-quality chocolate will significantly improve the final taste.
- If the caramel mixture is too thick, add cream/milk a teaspoon at a time until the desired consistency is reached.
- For a dark chocolate version, use dark chocolate melting wafers instead of milk chocolate.