Caramel Turtles
By Chef Kendra Nguyen
Makes around 30 pieces of candy
1/2 cup corn syrup
1/2 cup + 1 Tablespoon heavy whipping cream
1/4 cup sugar
1/4 cup brown sugar
1/4 stick of butter (1/2 stick)
3/4 teaspoon vanilla extract
1 1/2 cups pecans, chopped
8 – 8 1/2 ounces chocolate almond bark, melted
Put the brown sugar, corn syrup, and which sugar in a very clean and dry sauce pot. We’re going to turn the heat to medium and whisk our sugars together, when everything is combined let it go to 250 degrees on a candy thermometer.
Then whisk in the pecans and vanilla extract. Whisk in the cream and butter, and let it go until we reach 238 degrees.
Take it off the heat and drop in about two teaspoons of mixture on a greased baking sheet, or on a silpat.
Microwave the Almond bark, for a 1 minute, stir, then 30 second intervals until its melted. Dip the cooled caramels bits into the almond bark and let the excess chocolate drip off.
Place them on a rack with something to catch the extra chocolate underneath like a baking sheet or silpat.
Then we wait about 15 minutes until the chocolate has solidified and then they are ready to eat. You can store for a week in an air tight container.
Peace,
CK
Caramel Turtles
By Chef Kendra Nguyen
Makes around 30 pieces of candy
1/2 cup corn syrup
1/2 cup + 1 Tablespoon heavy whipping cream
1/4 cup sugar
1/4 cup brown sugar
1/4 stick of butter (1/2 stick)
3/4 teaspoon vanilla extract
1 1/2 cups pecans, chopped
8 – 8 1/2 ounces chocolate almond bark, melted
Put the brown sugar, corn syrup, and which sugar in a very clean and dry sauce pot. We’re going to turn the heat to medium and whisk our sugars together, when everything is combined let it go to 250 degrees on a candy thermometer.
Then whisk in the pecans and vanilla extract. Whisk in the cream and butter, and let it go until we reach 238 degrees.
Take it off the heat and drop in about two teaspoons of mixture on a greased baking sheet, or on a silpat.
Microwave the Almond bark, for a 1 minute, stir, then 30 second intervals until its melted. Dip the cooled caramels bits into the almond bark and let the excess chocolate drip off.
Place them on a rack with something to catch the extra chocolate underneath like a baking sheet or silpat.
Then we wait about 15 minutes until the chocolate has solidified and then they are ready to eat. You can store for a week in an air tight container.
Peace,
CK