Turtle Recipe
User Reviews
4.9
Turtle Recipe
Description
The Turtle candy is built from base clusters of pecan halves that are roasted to bring out their aroma and crunch. A caramel is made by boiling butter, brown sugar, corn syrup, salt, sweetened condensed milk, and vanilla until reaching the soft ball stage between 235-240°F, ensuring a chewy texture. The hot caramel is carefully spooned over the pecan clusters and allowed to set. Finally, a chocolate coating made by melting chocolate chips with vegetable oil is spread over the hardened caramel, then left to cool until firm.
This candy offers the classic Turtle confection texture with the chewiness of caramel, the crunch from toasted pecans, and a smooth chocolate cover. The method of assembling clusters rather than a large slab gives bite-size portions, convenient to eat and serve as a treat or gift.
For storage, the turtles keep best at room temperature in airtight containers to maintain soft caramel and appropriate chew. They can also be frozen for up to six weeks, and defrosted at room temperature before serving. Adjustments can be made for altitude by modifying cooking temperature.
Ingredients
- 3 cups pecan halves
- ½ cup butter
- 1 cup brown sugar
- ½ cup corn syrup
- dash salt
- 7 ounces sweetened condensed milk half of a 14-ounce can
- ½ teaspoon vanilla extract
- 1½ cups chocolate chips I used milk chocolate chips
- ½ teaspoon vegetable oil or shortening
Instructions
- Place pecans in a single layer on a baking sheet. Bake at 350°F for about 10 minutes or till lightly browned and fragrant. Let cool. Arrange in clusters of 3-4 on silicone liners or parchment paper.
- Combine butter, brown sugar, corn syrup, and salt in a 6-quart pot. Bring to a boil over medium heat. Add the sweetened condensed milk and vanilla.
- Continue cooking and stirring till the mixture reaches 235-240°F.
- I use the ice water test, it's more accurate. Drop a small spoonful of the hot caramel into a bowl of ice water. When you take it out, you should be able to roll it into a ball. Then it's done.
- Quickly spoon the caramel over the pecan clusters, making sure the caramel is touching each of the pecans. Let sit to harden.
- Melt the chocolate chips and oil in the microwave at half power, stirring often till smooth. Spoon chocolate on top of each layer of caramel. Let sit for 1-2 hours or till hardened.
Notes
- Store chocolate turtle candy at room temperature in an airtight container to keep caramel soft.
- For freezing, place turtles in a freezer-safe container for 4–6 weeks; thaw at room temperature.
- For a shortcut, use 25–30 soft store-bought caramels melted in the microwave instead of homemade caramel.
- At high altitudes, reduce cooking temperature by 2°F per 1,000 feet elevation to maintain caramel consistency.
- If caramel turns out tough, add a small amount of half and half for a smoother texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Serving | 36g | |
| Calories | 172kcal | 9% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 10mg | 3% |
| Sodium | 37mg | 2% |
| Potassium | 63mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 115IU | 2% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 37mg | 4% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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