Chocolate Caramel and Pecan Turtle Clusters


Chocolate Caramel and Pecan Turtle Clusters

These caramel and chocolate turtles are topped with a delicious dessert that is perfect for gifting.

A big hit !! Even my daughter who has never made turtles before made a few batches and she loved em 😍😍😍. These CHOCOLATE PECAN TURTLE CLUSTERS is perfect for holidays.


Ingredients :

  • 1/2 1/2 pallets (about 7 1/2 cups)

  • 8 tablespoons of unsalted butter, chopped, plus more frying pans

  • 2 cups light corn syrup

  • 1/2 cup whole milk

  • 2 cups sugar

  • A pinch of baking soda

  • 1 ounce (twelve) milk can be steamed

  • 1 pound semisweet chocolate

Directione :

1. Preheat oven to 350 degrees. Toast the nuts on the baking tray for 10 minutes. Remove from oven. Generous butter 5 bread pans. Organize 5 pecan halves into a snowflake-shaped block, and overlap the nuts in the center. Repeat with the remaining nuts, spacing groups 2 inches apart.

2. In a heavy skillet, combine the corn syrup, whole milk, and sugar. Place over medium heat. Cooking, stirring from time to time with a wooden spoon, until the syrup mixture comes to a boil, about 6 minutes. Stir in baking soda. Candy thermometer clip to stir; Add the butter, stirring constantly, until it melts, while keeping the mixture at a full boil. Slowly pour into the evaporated milk and cook over low heat, stirring constantly, until the temperature reaches 240 degrees (soft ball stage), about 45 minutes. If the pollen begins to flow, turn down the heat for a few minutes; Return to the boil.

3. Remove caramel from heat. transmit to a medium mineral bowl. Cool to 200 degrees. The caramel will have the consistency of thick honey.

4. Using a spatula, polish 12 teaspoon of caramel over every group. Allow the caramel to harden. If the caramel becomes too tough, put a pot over low heat. Stir continuously for several minutes until it has returned to the proper consistency.

5. To decorate the chocolate, cover the heating pad with a kitchen towel, and set the pad to the lowest setting. Line 2 baking dishs with paper, and set apart. employ a severe knife, shave  chocolate.

6. In a cup bowl, heat 2 – 3 of  chocolate in  microwave at 30 percent energy about one min . Stir the chocolate, and keep heating 30 percent in 10-second intervals until the instant thermometer records a reading of 120 degrees. Remove from microwave.

7. Add the remaining chocolate shaved with the rubber spoon. Stir constantly, bring the chocolate up, and drop to a bowl until the temperature reaches 86 degrees and 89 degrees. To determine if it has been polished, spray a thin line onto a stainless steel surface. The chocolate should dry to a matte color in about 5 minutes. Place the pot on a covered heating pad. Stir from time to time to keep the temperature between 86 degrees and 89 degrees, adjust the setting if necessary.

8. Scoop out 1 tablespoon of sticky chocolate over each group. Set aside in a cool place for hardening.



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