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*
- 1/2 lb. pecans
- 1 1/3 lbs. chopped dark chocolate
- In a large saucepan, combine sugar, half the cream, butter, glucose, vanilla and salt.
- Bring to a boil and then gradually add the remaining cream, stirring with a whisk.
- 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.
- Line a 23 cm (9-inch) square Pyrex or aluminum baking pan with parchment paper.
- 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.
- Let set at room temperature for 7 to 8 hours.
- Preheat oven to 180°C (350°F) then roast pecans for 8 to 10 minutes or until lightly browned.
- Let cool. This should also be done the day before and set aside at room temperature.
- Unmould the caramel by inverting it on another baking paper so that it does not stick to the cutting board.
- Cut with a knife into rectangles of about 2 cm by 1 cm (1 in by 1/2 in) to accommodate the pecan.
- 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 .
- 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.***
- Using a fork, dip the caramel and pecan pieces in the chocolate.
- Let them harden at room temperature on a baking sheet covered with parchment paper.
- When the chocolate is well set (about 2 hours later), wrap your Turtles to your liking .
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).You can also follow me on Pinterest or join my group on Facebook