How to Make Chocolate Turtles | Candy Making

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Ingredients Â_ cup sugar 2 tablespoons water 1 tablespoon corn syrup Pinch sea salt Â_ cup heavy cream Â_ cup halved pecans 4 ounces melted chocolate Bring sugar, water and corn syrup to boil. Cook over medium heat until mixture turns golden amber color. Remove from heat and gently stir in salt and heavy cream. Set pecans onto parchment- lined cookie sheet in 2-3 piece clusters. Spoon caramel over clusters; cool at room temperature until firm. Drizzle chocolate on top and refrigerate until firm.

So today we're making chocolate turtles and we're starting with three simple ingredients. I have melted chocolate. I have a homemade caramel, which is basically just sugar, water, corn syrup, and a little bit of heavy cream and salt, and pecans, which are kind of the main part of the chocolate turtle.

So what I'm going to do is start by just doing a nice cluster of pecans on pieces of parchment paper. Or you can work on a sil pad if you have a nice non-stick baking mat. That's great too. But just nice clusters of pecans. And this is going to make it really easy.

If I were to add my pecans into my caramel what could happen is, it could get too cold too fast, so this is a good way of making sure and get nice even clusters without having to worry about my caramel. And just with my spoon I'm going to take a little bit of caramel and just drizzle right over my pecans. And that caramel is going to kind of act as glue. Make nice little candies. Just a little caramel drizzle right over.

Now I think they're called turtles because they're supposed to look like turtles. If you use the halved pecans, the big whole ones you can make turtle leg shapes coming out the side with caramel in the middle and those are really cute.

But all I'm going to do for these are, I'm going to let the caramel set up and get nice and hard. And in the meantime I'm going to take a little bit of chocolate, so my melted chocolate here, and just right over the top. A nice spoonful of chocolate. You don't want to put too much. We're really keeping it nice and tight.

And to finish it off, if you so desire, I have a little bit of flaked sea salt. Just a little sprinkling of salt right on the top so they'll get a nice kick.

So I finished up my turtles and I have a little sea salt on the top. I'm just going to either let them sit at room temperature until they harden up. The caramel should be nice and firm, chocolate should be set, not sticky to the touch. And then they're ready to go.

If you're really impatient, pop one in the freezer and in about two minutes you have perfectly homemade candies. That's how you make chocolate turtles.