Monday, April 18, 2005

Chocolate Turtles

What reminded me of this recipe? I was looking through some cookbooks and files for a molasses based recipe to enter in the Sugar High Friday (SHF) event for April 22nd. I came across this very simple recipe for Chocolate Turtles handwritten from an unknown source.

1 bag of store bought caramels
Toasted Pecan Halves (5 halves per Turtle)
8 ozs Semisweet chocolate per 25 to 30 turtles
2 T heavy cream

Place silpat pad on cookie sheet (if no silpat use parchment paper)
Use 5 pecan halves per turtle to make 4 legs and one head.
Place enough caramels in sauce pan for the number of Turtles you're going to make. (I use 1-2 caramels per turtle). Add 2 Tablespoons of heavy cream for each 30 caramels. Stir constantly until smooth.

Spoon caramel over grouping of pecans (4 feet, 1 head). Let caramel harden.

Chop chocolate and add half of it to pan over a bain marie to melt. Once melted add the other half of the chocolate and stir til melted and smooth. It shouldn't be too hot.

Spread chocolate over each turtle. When set, peel off the silpat or parchment and store in an airtight container.

2 comments:

McAuliflower said...

Drool... I didn't know about turtles until I received some on my birthday about 7 years ago. I'd love to make some with really good salty pecans.

Sylvie said...

It is a simple recipe. Salty pecans combined with the sweetness of the caramel sounds so good. You could even cheat in making these by just placing a store bought caramel on each grouping of pecans, place in oven for a few minutes til softened. Remove from oven. Flatten the caramel and then drizzle with the melted chocolate.