How do i make chocolate turtles?!


Question:

How do i make chocolate turtles?

I need recipes for chocolate turtles! Ingred: Semi-Sweet Choco., Carmel, & Pecan Halves


Answers:
hi !!!
Here you go...

Turtle Candy

"Pecans, caramel smothered in melted chocolate -- it's turtle candy."

Original recipe yield:
24 candies

PREP TIME 15 Min
COOK TIME 15 Min
READY IN 8 Hrs

INGREDIENTS
72 pecan halves
24 individually wrapped caramels, unwrapped
1 cup semisweet chocolate chips
2 teaspoons shortening

DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C). Grease baking sheets.
Place three pecan halves in a Y shape on cookie sheet and place caramel in center. Repeat with remaining nuts and caramels.
Place in preheated oven 10 minutes, until caramel is melted.
Melt chocolate chips with shortening in microwave, or in a small saucepan over low heat; stir until smooth. Spoon over candies on sheets. Chill 8 hours or overnight, until firm.

------------BONUS RECIPE FOR YOU TO TRY...

Caramel Turtle Tart

Crust:
1/2 cup butter
1/4 cup firmly packed brown sugar
1 cup flour
1/4 cup oats
1/4 cup ground pecans

Chocolate Ganache:
1 cup miniature chocolate chips
1/2 cup heavy cream

Caramel Topping:
35 individually wrapped caramel candies, unwrapped
1/3 cup heavy cream
1 cup roughly chopped pecans

Heat oven to 350 degrees F.

Combine butter, brown sugar, flour, oats, and pecans. Gather dough into a ball, then press down to form a disk. Wrap dough in plastic and chill in refrigerator for 20 minutes, or overnight.

Press dough evenly into a 9 1/2-inch tart pan with removable bottom. The crust should be about 1/8-inch thick on the bottom and slightly thicker on the sides. Bake crust for 12 minutes, until golden brown. Remove from oven and cool.

Make the ganache: Pour chocolate chips into mixing bowl.

In heavy saucepan, heat cream over medium-high heat until it just begins to simmer. Remove from heat immediately and pour hot cream over chocolate chips. Stir steadily until all chocolate is melted. Pour 3/4 cup ganache over bottom of tart. Refrigerate for 15 minutes.

Meanwhile, melt caramels with the cream over medium-low heat, paying careful attention that it does not burn. Stir in pecans. Remove chilled tart from refrigerator and pour caramel mixture over the entire chocolate layer. The caramel should spread slowly and evenly over the ganache. If necessary, even out the caramel layer very gently with a spatula. Return tart to refrigerator for 10 minutes.

Pour remaining 1/4 cup ganache into a pastry bag (or a sandwich bag with a small cut at one corner). Squeeze out ganache in parallel stripes over the caramel layer. Run a knife through the chocolate in perpendicular or diagonal.

Yield: 10 to 12 servings

NOTE: The tart can be chilled for up to three days before serving.

--------------HERE'S A RECIPE FOR CHOCOLATE TURTLE BARK...

TIPSY TURTLE BARK

Who can resist rich chocolate with roasted pecans and butter-rum caramel? Melting the chocolate in stages insures that it will set. If you wish, the alcohol can be omitted.

Makes about 1 1/2 pounds.

2 cups pecan halves
1 cup (about 24) caramel candies, such as Kraft, unwrapped
1 tablespoon rum, bourbon, or whisky (see Tip, below)
1 1/2 teaspoons heavy cream
1/4 teaspoon salt
1 pound high-quality semisweet chocolate, finely chopped

Preparation:
Preheat oven to 350°F. Spread pecans on large shallow baking sheet and toast until golden brown, about 10 minutes. Transfer to plate and let cool. Line baking sheet with parchment or wax paper.

In small bowl, combine caramels, liquor, cream, and salt. Microwave uncovered at medium power for 2 minutes. Stir with fork. Microwave at medium power for 1 additional minute. Stir until smooth and set aside.

In medium bowl set over saucepan of simmering water, melt half chocolate, stirring occasionally. Remove from heat, add remaining chocolate, and stir until smooth. Pour half melted chocolate into small bowl and reserve.

Stir 1 cup nuts into remaining chocolate. Transfer mixture to baking sheet, spreading to 1/4- to 1/2-inch thickness. Spoon caramel over and pat on remaining pecans. Drizzle with reserved chocolate. Let cool at room temperature until set, about 2 hours. Do not chill.

Chop finished bark into irregular 1 1/2-inch chunks.

Store airtight at room temperature up to one month.

* Tip: If omitting the alcohol, add an extra tablespoon of heavy cream.

Source(s):
http://rds.yahoo.com/_ylt=a0geu.bt_fpgpo...

http://www.recipegoldmine.com/pietart/pi...

http://rds.yahoo.com/_ylt=a0geu7br_lpg1g...

Chocolate Turtle Recipe


4 tablespoons butter, cut up, plus more for pans
3/4 pound pecan halves (about 3 1/2 cups), toasted
1 cup evaporated milk
1 cup light corn syrup
1 cup sugar
1 teaspoon vanilla
1/2 pound semisweet chocolate, chopped
1 tablespoon vegetable shortening (recommended: Crisco)

Generously butter 2 baking sheets.
On the baking sheets, arrange the pecan halves in snowflake-shaped clusters of 5 pecans each, overlapping the nuts in the center, leaving 2 inches of space between each.

In a medium saucepan, combine 1/2 cup of the evaporated milk, the corn syrup, and sugar and bring to a boil. Add the remaining 1/2 cup evaporated milk and the 4 tablespoons butter, and cook, stirring constantly, until it reaches the soft ball stage, 240 degrees F. Stir in the vanilla and remove from the heat. Let cool to 200 degrees F.

Using a tablespoon, spoon caramel on top of each nut cluster and let harden. (If the caramel becomes too stiff to pour, return to low heat, and cook, stirring constantly, until it returns to the proper consistency.)

To make the chocolate coating, in the top of a double boiler or in a metal bowl set over barely simmering water, combine 6 ounces of the chocolate and the shortening. Melt over low heat, stirring, until it reaches 116 to 118 degrees F, or feels fairly warm but not hot to the touch.

Remove from the heat and stir in the remaining 2 ounces of chocolate. Continue stirring until the chocolate reaches 80 degrees F or feels cool to the touch. Return to low heat and cook, stirring, until the temperature rises to 85 to 87 degrees F, or feels barely cool. Remove from the heat.

Drizzle 1 tablespoon of tempered chocolate over each cluster. Set aside in a cool place to harden. Store in an airtight container at room temperature for up to 2 weeks, with waxed paper separating the layers to prevent sticking.

A recipe for chocolate turtle candy, made in the microwave oven.
INGREDIENTS:

* 2 cups semisweet chocolate chips
* 2 tablespoons shortening
* 14 ounce pkg caramels
* 1/2 cup butter or margarine
* 2 tablespoons milk
* 1 cup whole pecan halves

PREPARATION:
Microwave chocolate chips and shortening in a 2-quart bowl for 2 to 3 minutes at MEDIUM HIGH setting (70%).
Pour half of the melted chocolate into a foil-lined 8-inch pan. Chill for 15 minutes.
In a 1-quart bowl, microwave caramels, margarine, and milk for 4 to 5 minutes at MEDIUM HIGH (70%).

Stir in pecans. Pour over the chilled chocolate in pan.
Reheat remaining chocolate for 60 seconds at MEDIUM HIGH (70%). Spread chocolate over caramel layer. Refrigerate for about 1 hour, or until firm. Invert pan and peel off foil. Cut candy into 1-inch squares. Store in a tightly covered container in the refrigerator.
Makes 5 dozen candies.

White Chocolate Turtles:

3 cups sugar
1 cup light corn syrup
1 cup heavy cream
1 1/2 tablespoons butter
1 1/2 cups toasted pecans
3 ounces milk chocolate
1 teaspoon vanilla
Tempered white chocolate

In a sauce pan, combine the sugar, corn syrup, cream, butter and pecans together. Stir over high heat until the sugar dissolves. Stir in the chocolate and boil the ingredients slowly to the firm ball stage, 248 degrees F. Stir in the vanilla. Using a wooden spoon, drop about a tablespoon for each candy onto a parchment-lined baking sheet. Let the caramels cool and set, about 5 minutes. Using a candy dipping fork, dip each caramel into the tempered chocolate. Place the chocolates back on the parchment on allow to set, about 5 minutes.

Chocolate Turtle Cheesecake

24 chocolate sandwich cookies, crushed
2 tablespoons butter, melted
2 (8 ounce) packages cream cheese
1/3 cup white sugar
1/4 cup sour cream
2 eggs
1 teaspoon vanilla extract
1/2 cup caramel topping
1/2 cup chocolate fudge topping
1/2 cup pecan halves

Preheat oven to 350 degrees F (175 degrees C). In small bowl, combine crushed cookies and melted butter. Press into bottom and sides of 9 inch pie pan. Place in freezer.
In large bowl, beat cream cheese with electric mixer until creamy. Add sugar, sour cream, eggs and vanilla and beat until smooth. Pour cream cheese mixture over cookie crust. Bake 30 to 35 minutes, or until center is almost set. Loosen cheesecake from sides of pan, cover loosely and chill in refrigerator 8 hours or overnight.
To serve, drizzle with caramel and fudge sauces and top with pecan halves.




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