Homemade Turtle Candy is the best classic chocolate candies. These cute and delicious turtles have been available in-store for years, pecans, caramel, and chocolate are fundamental ingredients of this recipe. The modern version recipe adds other ingredients, but at the core of the candy is its simplicity of ingredients and powerful flavor.
Yes, it’s easy to make at home, because you will need three common ingredients to create the familiar chocolate treat. Double or triple the recipe to get enough of these candies to give to kids and friends as a holiday dessert.
Prep Time: 15 Minutes
Cook Time: 0 Minutes
Chill Time: 0 Minutes
Total Time: 45 Minutes
Servings: 6 servings
INGREDIENTS NEEDED For HOMEMADE TURTLE CANDY:
1/4 cup (fifty-five g) unsalted butter
1/4 cup (fifty-five g) sugar
15 ml (1 tbsp.) Water
0.5 ml (1/8 teaspoon) salt
25 g (1/4 cup) toasted and chopped pecans
300 g (2 cups) unbleached flour
1/four teaspoon (1 ml) salt
170 g (3/4 cup) unsalted butter, softened
160 g (3/4 cup) sugar
Half teaspoon (2.5 ml vanilla)
RECIPE INSTRUCTIONS Of HOMEMADE TURTLE CANDY:
Line a baking -sheet with a silicone mat or paper parchment.
In a small saucepan, carry the butter, sugar, water, and salt to a boil. Cook without stirring till the combination turns golden brown. Watch out for splashing. Quickly unfold the caramel on the baking sheet. Immediately sprinkle with pecans and fleur de sel, if desired. Let cool, then overwhelm into small portions.
In a bowl, integrate the flour and salt.
In some other bowl, cream the butter and sugar with an electric-powered mixer. Add the egg and vanilla, then blend till nicely combined. At low speed, stir withinside the flour combination. With a timber spoon, upload the portions of caramel and blend nicely.
Shape dough into 2 rolls approximately five cm (2 inches) in diameter and wrap in plastic wrap. Refrigerate for 2 hours, or till the dough is firm. Freeze at this stage, if desired.
Put the grill in the middle of the oven. Preheat oven (350 ° F). Line cookie sheets with a silicone mat or parchment paper.
Cut the rolls into slices five mm (1/four inch) thick and distribute them to many of the baking sheets.
Bake, one sheet at a time, eight mins or till the shortbread simply starts to brown across the edges. Let cool at the baking sheet.