Homemade Turtle Candy Recipe
Introduction
These irresistible homemade turtle candies combine toasted pecans, rich caramel, and creamy milk chocolate for a sweet treat that’s perfect for any occasion. Easy to make and delightfully crunchy, they’re sure to satisfy your sweet tooth.
Ingredients
- 3 cups pecan halves
- ½ cup unsalted butter
- 7 ounces sweetened condensed milk
- 1 cup light brown sugar
- ½ cup light corn syrup
- Pinch of salt
- ½ teaspoon vanilla extract
- 1½ cups milk chocolate chips
- 1 teaspoon vegetable shortening
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Spread the pecan halves evenly on a large baking sheet and toast them for 10 minutes. This will enhance their flavor and crunch. Once toasted, remove the pecans and line the baking sheet with parchment paper.
- Step 2: Arrange the toasted pecans on the parchment-lined sheet into about 34 small clusters, each roughly 2 to 2½ inches wide.
- Step 3: In a 5-quart stockpot, combine the brown sugar, corn syrup, and butter. Cook over medium heat, stirring until the butter melts and the mixture comes to a boil. Add the salt, vanilla extract, and sweetened condensed milk, then continue stirring until the mixture reaches 240°F on a candy thermometer. Remove from heat and let cool for 10 minutes to thicken.
- Step 4: Spoon approximately ¾ tablespoon of the caramel over each pecan cluster. Place the baking sheet in the refrigerator and chill for 15 minutes to let the caramel harden.
- Step 5: While the caramel sets, melt the chocolate chips and vegetable shortening in a microwave-safe bowl. Heat in 30-second intervals, stirring in between until smooth and creamy.
- Step 6: Remove the caramel-covered pecans from the fridge, then spoon about 1 tablespoon of melted chocolate over each cluster.
- Step 7: Return the candies to the refrigerator and chill until the chocolate has hardened. Enjoy once firm.
Tips & Variations
- Use dark or semi-sweet chocolate instead of milk chocolate for a richer flavor.
- Add a sprinkle of sea salt on top of the chocolate before chilling for a sweet-salty contrast.
- Be sure to watch the caramel closely as it cooks to prevent burning.
Storage
Store the turtle candies in an airtight container in the refrigerator for up to two weeks. To serve, allow them to sit at room temperature for a few minutes so the chocolate softens slightly. Avoid storing at room temperature for extended periods to keep the caramel and chocolate from melting.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of nut?
Yes, walnuts or almonds can be substituted for pecans if preferred. Toast them lightly to bring out their flavor before assembling the candy.
What if I don’t have a candy thermometer?
Without a candy thermometer, cook the caramel mixture until it thickens and pulls away slightly from the sides of the pot when stirred. Keep a close eye to avoid burning.
PrintHomemade Turtle Candy Recipe
This irresistible homemade turtle candy recipe features toasted pecans coated in a rich caramel made from brown sugar, corn syrup, butter, and sweetened condensed milk, topped with creamy milk chocolate. It’s a delightful treat combining crunchy nuts, gooey caramel, and smooth chocolate, perfect for gifting or enjoying as a sweet indulgence.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 34 turtle candies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Pecans
- 3 cups pecan halves
For the Caramel
- ½ cup unsalted butter
- 7 ounces sweetened condensed milk
- 1 cup light brown sugar
- ½ cup light corn syrup
- Pinch of salt
- ½ teaspoon vanilla extract
For the Chocolate Topping
- 1½ cups milk chocolate morsels (chocolate chips)
- 1 teaspoon vegetable shortening
Instructions
- Toast the Pecans: Preheat the oven to 350°F (175°C). Spread the raw pecan halves evenly on a large baking sheet and toast them for 10 minutes. Toasting enhances the nuts’ flavor, making the turtles more delicious. Once done, remove the pecans and line the baking sheet with parchment paper.
- Arrange the Pecans: On the parchment paper-lined baking sheet, carefully group the toasted pecans into 34 separate clusters, each 2 to 2 ½ inches wide. These will form the base for your turtle candies.
- Cook the Caramel: In a 5-quart stockpot over medium heat, combine the light brown sugar, corn syrup, and unsalted butter. Stir until melted and bring the mixture to a boil. Add the pinch of salt, vanilla extract, and sweetened condensed milk. Continue cooking and stirring frequently until the candy thermometer reads 240°F (soft ball stage). Remove from heat and let the caramel cool for 10 minutes to thicken slightly for easier spooping.
- Top the Pecans with Caramel: Spoon about ¾ tablespoon of the cooled caramel over each pecan cluster. Place the baking sheet in the refrigerator for 15 minutes to allow the caramel to harden slightly.
- Melt the Chocolate: In a microwave-safe glass bowl, combine the milk chocolate morsels and vegetable shortening. Heat in 30-second intervals, stirring between each until smooth and creamy.
- Add the Chocolate Topping: Remove the caramel-coated pecan clusters from the fridge. Spoon about 1 tablespoon of melted chocolate over each one, covering the caramel layer.
- Chill to Set: Return the baking sheet to the refrigerator and chill until the chocolate hardens completely. Once firm, the homemade turtle candies are ready to be enjoyed or stored.
Notes
- Use parchment paper to prevent sticking and make cleanup easier.
- A candy thermometer is essential for precise caramel cooking to achieve the perfect soft ball stage.
- Vegetable shortening in the chocolate helps achieve a smooth, shiny finish.
- Store finished turtle candies in an airtight container in the refrigerator to keep them fresh.
- You can substitute milk chocolate with dark or semi-sweet chocolate based on preference.
Keywords: homemade turtle candy, caramel pecans, chocolate pecan clusters, nut candy, holiday treats, caramel candy, easy candy recipe
