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.