Turtle Candy With Pecans and Caramel

Don't Lose This Recipe

Ingredients

Caramel no stress

  • 1 3/4 cups of sugar
  • 1 cup of cream at 35% M.F.
  • 1/2 cup salted butter
  • 1 cup glucose or white corn syrup
  • 1/2 vanilla bean or 1 tablespoon (15 ml) of vanilla extract
  • 1 tablespoon of fleur de sel*

The Turtles

  • 1/2 lb. pecans
  • 1 1/3 lbs. chopped dark chocolate

Preparation

Caramel

  1. In a large saucepan, combine sugar, half the cream, butter, glucose, vanilla and salt.
  2. Bring to a boil and then gradually add the remaining cream, stirring with a whisk.
  3. Place a candy thermometer in the saucepan and cook over medium heat, without stirring, until the temperature reaches 120°C (248°F), often marked firm ball on the thermometer.
  4. Line a 23 cm (9-inch) square Pyrex or aluminum baking pan with parchment paper.
  5. When the temperature of the caramel has definitely reached 120 °C (248 °F) not too much below, not too much above, pour the caramel into the mould.
  6. Let set at room temperature for 7 to 8 hours.

The Turtles

  1. Preheat oven to 180°C (350°F) then roast pecans for 8 to 10 minutes or until lightly browned.
  2. Let cool. This should also be done the day before and set aside at room temperature.
  3. Unmould the caramel by inverting it on another baking paper so that it does not stick to the cutting board.
  4. Cut with a knife into rectangles of about 2 cm by 1 cm (1 in by 1/2 in) to accommodate the pecan.
  5. Garnish each piece of caramel with a pecan, pressing lightly so that the pecan sticks to the caramel and prevents it from getting lost in the melted chocolate .
  6. Melt the chocolate in a bain-marie, be careful the water must not boil and the bottom of the bowl must not touch the water, better to do this operation on low-medium heat than too high. You can also melt the chocolate in the microwave oven at medium intensity with 30 seconds at a time, because chocolate does not like high temperatures.***
  7. Using a fork, dip the caramel and pecan pieces in the chocolate.
  8. Let them harden at room temperature on a baking sheet covered with parchment paper.
  9. When the chocolate is well set (about 2 hours later), wrap your Turtles to your liking .

TIP

Chloe, temper her chocolate by melting 400 g (14 oz. actually, two-thirds) of the chocolate in a water bath or microwave oven until the chocolate is hot enough to your finger (about 45 °C / 110 °F), then add the rest of the chocolate and mix with a rubber spatula until melted. Allow the chocolate to reach a temperature slightly colder than the fingertips, about 30 °C (85 °F).

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