Homemade Chocolate Turtles
These Homemade Chocolate Turtles are a nostalgic, rich treat with caramel, pecans, and smooth chocolate. Perfect for gifting or indulging anytime!
Equipment
- Medium Saucepan
- Wooden Spoon or Spatula
- Baking Sheet
- Double boiler or microwave-safe bowl
- Cookie scoop or spoon
Ingredients
- 6 tablespoons salted butter
- 1/2 cup light brown sugar packed
- 1/2 cup granulated sugar
- 1/2 cup sweetened condensed milk
- 1/2 cup light corn syrup
- 1/2 teaspoon vanilla extract
- 2 cups pecan halves
- 16 oz almond bark or high-quality chocolate
Instructions
- Start by lining a baking sheet with parchment paper to prevent sticking and ease cleanup.
- In a medium saucepan over medium heat, combine the salted butter, light brown sugar, granulated sugar, sweetened condensed milk, and light corn syrup. Stir continuously until the mixture comes to a boil.
- Allow the mixture to boil for about 5 minutes without stirring, until the caramel is thick and bubbly.
- Remove the saucepan from heat and stir in the vanilla extract to enhance the flavor.
- While the caramel is still warm, drop spoonfuls onto the prepared baking sheet, leaving space between each piece.
- Place 3-4 pecan halves on top of each caramel scoop, gently pressing them in to secure.
- Allow the caramel and pecans to cool at room temperature for about 30 minutes until set, or refrigerate for quicker cooling.
- Melt the almond bark or high-quality chocolate using a double boiler or microwave in 30-second intervals, stirring until smooth.
- Dip each set caramel and pecan piece into the melted chocolate, ensuring complete coating. Use a fork to lift them out, letting excess chocolate drip off, then place back on parchment paper.
- Let the chocolate harden at room temperature or refrigerate for faster setting.
Notes
- Stir the caramel constantly while heating to prevent burning.
- Chill the turtles properly to help them hold their shape.
- Use high-quality chocolate for best flavor and texture.
- Try different nuts like walnuts or macadamias for variety.
- Store in an airtight container at room temperature for up to one week or refrigerate for up to two weeks.