Turtles

Makes 60 pieces

These classics can be made using cashews or pecans. Soft caramel is the glue that cements the turtle into shape, and chocolate makes the shell. Coat just the tops in chocolate if you know you are using them right away, or dip them entirely in chocolate if you prefer more chocolate.

Ingredients

  • 2 oz (1/4 cup) water
  • 8 oz (1 cup) sugar
  • 1/2 vanilla bean, split and scraped
  • 7 oz (1/2 can; 2/3 cup) sweetened condensed milk
  • 6 oz (1/2 cup) light corn syrup
  • 3 oz (6 tbsp) unsalted butter, soft
  • 1/2 teaspoon kosher salt
  • 1 lb 4 oz (5 cups) toasted pecan halves
  • 1 lb (1 1/2 cups) dark chocolate, melted and tempered (see Keys to Success)

Directions

  1. Combine the water, sugar, vanilla bean seeds and pod, condensed milk, corn syrup, and butter in a heavy-bottomed 2-quart saucepan and bring to a boil, stirring constantly.
  2. Continue stirring while cooking until the batch reaches 245°F. This is a good estimation of the required temperature. When the thermometer reads 240°F, begin testing the caramels using the spoon technique. The cooled piece on the spoon should be fi rm but not hard when the caramel is properly cooked.
  3. Stir in the salt.
  4. Remove from the heat. Shock the saucepan in cold water, remove the vanilla pod using tongs, and set aside to allow the caramel to cool slightly.
  5. Line a sheet pan with parchment paper. Place the toasted pecans on the pan in groups of 5 to resemble a turtle—its legs and head. You should be able to make 60 turtles.
  6. When the caramel has cooled to a thick but fluid consistency (140° to 150°F), spoon a tablespoon of the caramel onto each group of pecans to form the body of the turtle. Allow the turtles to cool completely.
  7. Spoon or pipe the tempered chocolate on top of the cooled caramel, leaving the pecans exposed. If preferred, dip them entirely in tempered chocolate.
  8. Store in a single layer in an airtight container.

Keys to Success:

  • If you don’t want to make this many, make the number of turtles you want and pour the remaining caramel into an oiled baking pan to cool. Once it has cooled, cut and wrap or dip in chocolate as desired.
  • Caramel scorches easily. Stir constantly during cooking with a heat-resistant rubber spatula, and moderate the heat to prevent scorching.
  • A few degrees can make a big difference in the finished product:
  • Undercooked caramel will be too soft and will not hold its shape.
  • If the caramel gets too thick to pour, rewarm by stirring over heat.

CIA FOODIES

Turtles

Turtles
Makes 60 pieces These classics can be made using cashews or pecans. Soft caramel is the glue that cements the turtle into shape, and chocolate makes the shell. Coat just the tops in chocolate if you know you are using them right away, or dip them entirely in chocolate if you prefer more chocolate.

Ingredients

  • 2 oz (1/4 cup) water
  • 8 oz (1 cup) sugar
  • 1/2 vanilla bean, split and scraped
  • 7 oz (1/2 can; 2/3 cup) sweetened condensed milk
  • 6 oz (1/2 cup) light corn syrup
  • 3 oz (6 tbsp) unsalted butter, soft
  • 1/2 teaspoon kosher salt
  • 1 lb 4 oz (5 cups) toasted pecan halves
  • 1 lb (1 1/2 cups) dark chocolate, melted and tempered (see Keys to Success)

Directions

  1. Combine the water, sugar, vanilla bean seeds and pod, condensed milk, corn syrup, and butter in a heavy-bottomed 2-quart saucepan and bring to a boil, stirring constantly.
  2. Continue stirring while cooking until the batch reaches 245°F. This is a good estimation of the required temperature. When the thermometer reads 240°F, begin testing the caramels using the spoon technique. The cooled piece on the spoon should be fi rm but not hard when the caramel is properly cooked.
  3. Stir in the salt.
  4. Remove from the heat. Shock the saucepan in cold water, remove the vanilla pod using tongs, and set aside to allow the caramel to cool slightly.
  5. Line a sheet pan with parchment paper. Place the toasted pecans on the pan in groups of 5 to resemble a turtle—its legs and head. You should be able to make 60 turtles.
  6. When the caramel has cooled to a thick but fluid consistency (140° to 150°F), spoon a tablespoon of the caramel onto each group of pecans to form the body of the turtle. Allow the turtles to cool completely.
  7. Spoon or pipe the tempered chocolate on top of the cooled caramel, leaving the pecans exposed. If preferred, dip them entirely in tempered chocolate.
  8. Store in a single layer in an airtight container.
Keys to Success:
  • If you don’t want to make this many, make the number of turtles you want and pour the remaining caramel into an oiled baking pan to cool. Once it has cooled, cut and wrap or dip in chocolate as desired.
  • Caramel scorches easily. Stir constantly during cooking with a heat-resistant rubber spatula, and moderate the heat to prevent scorching.
  • A few degrees can make a big difference in the finished product:
  • Undercooked caramel will be too soft and will not hold its shape.
  • If the caramel gets too thick to pour, rewarm by stirring over heat.

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