Day 22 of 25 Days Of Christmas: Easy Scratch Made Turtles

Please excuse the lack of aesthetic value here, but your girl was in a bit of a rush 🙃

Please excuse the lack of aesthetic value here, but your girl was in a bit of a rush 🙃

Now don’t be intimidated to make caramel — it’s not as difficult as it seems! The key is to keep an eye on it and to be gentle when stirring it. No candy thermometers needed for this recipe!

What you’ll need:

  • 2 cups dark, milk or white chocolate

  • 1 cup pecans

  • 1 cup packed brown sugar

  • 1/4 tsp salt

  • 4 tbsp butter

  • 1/2 cup heavy or whipping cream

  • parchment paper

What to do:

  1. Prepare a large baking sheet or some counter space by laying out some parchment paper and spreading the pecans out on top. Arrange in small clusters or one big layer to cut up later.

  2. Make the caramel by mixing brown sugar, salt, butter, and cream in a small sauce pan on medium-low heat. Whisk very gently and constantly for about 10 minutes until mixture is thickened and bubbling. (Test the chewiness of the caramel by dripping a little bit on a piece of parchment paper and allowing it to cool, test the chewiness every minute after 7-8 minutes of cooking the caramel.)

  3. Once caramel has reached the perfect texture remove it from heat and pour or spoon over clusters or layer of pecans and allow to cool. (Working on a baking sheet that can fit in the fridge is better for saving time.)

  4. While caramels are cooling, melt your chocolate in a double boiler or on 50% power in the microwave for 30 second increments, stirring in between each heating.

  5. Once caramels are cooled dip them in the chocolate and let dry and harden on parchment paper.

Important tips: Make sure to whisk the caramel almost constantly while you’re cooking it, but be sure to do it very gently because whisking aggressively can almost certainly guarantee hardness and crystallization rather than soft chewiness. Also, cold caramels that have been chilled in the fridge will cause the chocolate to harden faster once dipped so you can get them packed up or ready to serve even faster! *If you decide to do one big layer like I did, it helps to use a pizza cutter to portion it up before dipping, but I think the clusters would’ve been better…I only did it this way because I wasn’t thinking and it was too late once I poured the caramel. 😂

Begin testing chewiness and texture of carame when it looks like this 👆

Begin testing chewiness and texture of carame when it looks like this 👆

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