I've found this most delicious recipe for Chewy Caramels and decided to give it a go to make Turtle Chocolates.
Chewy Caramels
1 1/2 cups Heavy Whipping Cream
1 Cup, White Sugar
1 Cup Brown Sugar
2 Tsp Kosher Salt
2 Tsp Vanilla Extract
Grease and line an 8X8 pan with parchment paper.
In a heavy bottomed medium sized pot, mix cream, sugar and salt. Heat on medium high heat stirring constantly until sugars dissolve and it comes to a boil.
Stop stirring. Clip a candy thermometer to the side of the pot and let it boil until the thermometer reaches 245*F or 118*C. Keep a close eye on the thermometer. DO NOT STIR. If crystals form on the side of the pot, brush down with a wet pastry brush.
As soon as the temperature reaches 245*F, Remove from heat and stir in vanilla.
Pour into prepared pan. Let sit 8 hours to set.
To Make Chocolate Turtles
Before you begin your caramel, toast some pecans.
Toast enough Pecans to cover bottom of pan. To toast pecans, put in a single layer on a cookie sheet and bake in preheated oven at 350*F for about 5 minutes or until you start to smell them.
Cover bottom of pan with toasted pecans. Pour caramel over top of the pecans. Let set. Once the caramel has set, cut into squares.
Dip the caramel pecan squares in chocolate and set on a cookie sheet lined with wax paper. Place pecan half in center of square. You can speed up the setting of the chocolate by refrigerating the sheet. Store in wax paper lined layers in a tin or air tight container in fridge.
