Print

Homemade Turtles

Homemade Turtles

These homemade chocolate turtles are the real deal and dare I say even better than Nestles version! They are chocolatey, velvety smooth with a creamy caramel and a nutty bite. What sets these turtles apart is the filling. The caramel is made with a combination of sugar, cream and honey, and is simply irresistible!

Ingredients

Units Scale
  • 250 g granulated sugar
  • 1/4 teaspoon salt
  • 218.75 ml 35% cream
  • 125 g honey (or 62.5 g honey and 62.5 g corn syrup)
  • 62.5 g unsalted butter
  • 1 1/2 teaspoons vanilla extract
  • 300 g toasted pecans (approx. 180 pecans)
  • 300 g milk chocolate (good quality)

Instructions

  1. Preheat the oven to 350˚F. Spread pecans out in a single layer on a baking sheet. Toast pecans for 7-10 minutes, flipping pecans over halfway through baking time. Let pecans cool and set aside.
  2. In a heavy pot combine sugar, salt, cream and honey (and corn syrup if using). Allow to cook until the mixture reaches more than 112˚C then add the butter, stir to combine.
  3. Continue to cook until caramel reaches 117˚C. Add the vanilla and swirl it in just before you take it off the heat. To test if the caramel is at the right stage drop a spoonful of caramel into a glass of cold water. The caramel will set immediately and you will be able to see the consistency.  The caramel should be soft but should not spread. Set the caramel aside to cool.
  4. Meanwhile, arrange toasted pecans into groups of 3-4 onto baking sheets (you may need 2 – 3 pans or you can use cutting boards). 
  5. Once the caramel is almost completely cool spoon caramel onto the centre of each pecan group. You can also roll the caramel into balls and flatten into discs. Then place them onto the pecan groupings. The caramel should soften onto the nuts. Let the caramel and nuts set before moving.
  6. Meanwhile melt (temper) chocolate. Chop chocolate into small pieces and place into a heatproof bowl. Place the bowl on a pot of simmering water but don’t let the water touch the bowl. Slowly melt chocolate, do not exceed a temperature over 45˚C. Once chocolate is melted cool chocolate to 31-30˚C.
  7. Lay out sheets of wax paper and cooling racks. 
  8. Place one grouping of pecan/caramel turtles on a dipping fork and drop into the melted chocolate. Coat the entire surface and shake off any extra chocolate. Set the turtle onto the prepared cooling rack to air dry. Repeat with all the turtles. Note: You may need to reheat /melt the chocolate, if so make sure you don’t exceed 29˚C when reheating. 
  9. Let turtles air dry completely or place in the fridge to set before enjoying.

Notes

Store turtles in a tin or container for up to 3 weeks. You may also store the turtles in the refrigerator, just let the turtles come to room temperature before enjoying. 

Nutrition

Keywords: Turtles, Candy, Chocolate, Christmas, Edible Gifts