Caramel Turtles Recipes
TURTLE CANDY WITH PECANS AND CARAMEL
It only takes three ingredients to make this classic turtle candy recipe. Make your own caramel or used store-bought.
Provided by Elizabeth LaBau
Categories Dessert Cookies & Candy Candy
Time 45m
Yield 24
Number Of Ingredients 3
Steps:
- Enjoy!
Nutrition Facts : Calories 148 kcal, Carbohydrate 18 g, Cholesterol 1 mg, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, Sodium 36 mg, Sugar 15 g, Fat 9 g, ServingSize 24 servings, UnsaturatedFat 0 g
CHOCOLATE-COVERED CARAMEL NUT TURTLES
Steps:
- Combine the sugars, syrup, butter and 1 cup of the evaporated milk, and bring to a boil. Add the other cup of evaporated milk slowly, stirring constantly, and cook until it reaches 255 degrees on a candy thermometer. Add the vanilla and pecans and mix well. Pour into a 9 by 11-inch greased pan and refrigerate. Bring to room temperature, cut into squares then dip in chocolate. If you'd like to make a turtle, spoon dollops of the caramel pecan mixture onto a greased sheet pan, with 5 pecans in each mound (4 legs and head). Refrigerate to set, then dip in chocolate.;
CARAMEL TURTLES® BROWNIES
These are so moist and so fantastic that you won't want to stop eating them! They are a brownie version of a confection called Turtles. These are just as good.
Provided by Jessi
Categories Desserts Cookies Cake Mix Cookie Recipes
Time 50m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Set aside.
- Unwrap caramels and place in saucepan with 2 Tablespoons evaporated milk. Melt over medium to low heat, stirring constantly.
- In a large bowl, combine the remaining evaporated milk, dry cake mix, and melted butter. Stir until well blended. Spread half of this mixture in the prepared pan. Bake for 10 minutes.
- Remove brownies from oven. Sprinkle chocolate chips and drizzle melted caramels over the top. Drop remaining cake mixture by teaspoonfuls over all. Return to oven for 20 minutes. Garnish with whole pecans if you'd like.
Nutrition Facts : Calories 267.4 calories, Carbohydrate 35 g, Cholesterol 13.3 mg, Fat 14.3 g, Fiber 1.4 g, Protein 3.9 g, SaturatedFat 5.2 g, Sodium 255.6 mg, Sugar 24.5 g
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- Line a baking sheet with parchment paper; set aside. Finely chop 1/2 cup toasted pecans, leaving the remaining 1 1/2 cups whole.
- In a medium saucepan, stir together brown sugar, condensed milk, corn syrup, butter, and salt. Place over medium heat and bring to a boil, stirring constantly, until mixture reaches 240°F, about 5 minutes. Remove from heat; stir in vanilla extract and baking soda.
- Add chopped and whole pecan halves and stir for one minute until caramel begins to thicken slightly. Working quickly, use a spoon to scoop 2 tablespoons of mixture in a mound on prepared baking sheet. Repeat until all of the mixture has been used, yielding 12 caramel-pecan mounds. Transfer baking sheet to refrigerator until mounds have solidified and are no longer warm to the touch, about 20 minutes.
- Over a double boiler or in the microwave, melt chocolate until smooth. Coat each caramel mound in chocolate, gently lifting the mound out of the chocolate with a fork allowing excess chocolate to drip off. Return chocolate covered mound to its place on baking sheet. If using, sprinkle surface with flake salt while chocolate is still warm. Repeat with remaining mounds, chocolate, and flake salt. Once all turtles are coated, return baking sheet to refrigerator to allow chocolate to harden, about 30 minutes. Store in an airtight container and keep in the fridge.
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