Homemade Caramel Turtles
Food and prop styling by Renee Muller | Photography by Hudi Greenberger
You know those delicious gooey turtles (or pecan caramel chocolates) that everyone keeps reaching for on the chocolate platters at simchahs? Well here they are! Use the caramel recipe below in the Milk Munch bars if you’d like or keep on swiping from the pan — it’s just as good on its own!
INGREDIENTS
YIELDS 5 OZ (140 G) CARAMEL CREAM OR ONE 8-INCH (20 CM) PAN OF CARAMELS
Caramel
- 1 cup heavy cream
- 1 cup sugar
- ¼ cup honey
- 1 tsp vanilla extract
- 2 Tbsp butter
- 1/8 tsp salt
Turtles
- 1 lb. (2.2 kg) pecan halves
- melted chocolate for dipping
PREPARATION
For Caramel
Bring cream to a boil in a heavy saucepan. Stir in sugar and honey and return mixture to a boil. Simmer until mixture reaches 250°(120° C) on a candy thermometer. Remove from heat and stir in vanilla extract butter and salt. Pour into a greased pan or container and allow to cool. Cut into squares with a buttered knife and keep refrigerated.
To use as a cream melt until it reaches a spreading consistency.
For Caramel Turtles
Arrange pecans on parchment paper in groups of five for a head and four legs. Drizzle hot caramel over each “turtle” forming a mound barely covering each pecan. Let cool several hours. When hardened dip into melted chocolate and allow to harden again.
Oops! We could not locate your form.
