Irresistible Homemade Turtle Candy: Easy Recipe with Caramel, Pecans, and Chocolate
Homemade Chocolate Turtles
This Homemade Chocolate Turtles recipe is my go-to when I want a delicious, easy-to-make treat. With clusters of homemade microwave caramel, toasted pecans, and chocolate, these turtles are soft, chewy, and completely irresistible. Plus, they’re perfect for gifting, and the recipe is so simple that anyone can make them!
Why I LOVE This Treat:
- Quick Homemade Caramel: Unlike many chocolate turtle recipes that use store-bought caramels, this one uses a homemade microwave caramel that’s just as quick to prepare and tastes amazing!
- Great for Gifting: This recipe is easy to double or triple, making it perfect for sharing with friends and neighbors during the holidays.
- Chewy Texture: These turtles have the perfect soft, chewy texture with the ideal balance of caramel, pecans, and chocolate. They always wow my family and friends!
How to Make Homemade Chocolate Turtles:
1. Toast the Pecans:
First, I toast the pecans to bring out their natural flavor. I either use the oven or a skillet to do this, then chop them up and set them aside.
2. Make the Microwave Caramel:
- I melt butter in the microwave, then stir in brown sugar, granulated sugar, sweetened condensed milk, corn syrup, and another bit of butter.
- I return the bowl to the microwave and cook for 6-8 minutes or until the mixture reaches about 235°F (I like to test the caramel with the cold water test – drop a little bit into cold water, and if it forms a soft ball, it’s ready!).
- Once it’s done, I stir in a splash of vanilla and the chopped pecans.
3. Drop the Caramel Pecan Clusters:
- Next, I drop spoonfuls of the caramel-pecan mixture onto a parchment-lined baking sheet to create individual mounds.
- I usually get about 20 clusters, but you can make them smaller or larger, depending on your preference.
- Afterward, I refrigerate the clusters for about 20 minutes until they’re set.
4. Dip in Chocolate:
- For the chocolate, I melt almond bark or regular chocolate in a double boiler or in the microwave. I stir every 20 seconds until it’s smooth and fully melted.
- Then, I carefully dip each caramel pecan cluster into the chocolate, using a fork to coat it evenly. I lift it out with the fork and tap it gently to allow any excess chocolate to drip off.
- Once dipped, I place each cluster back onto the parchment paper to set.
Storing and Freezing Instructions:
- To Store: I keep the chocolate turtles in an airtight container at room temperature for up to 3 weeks. If I want them to last longer, I’ll pop them in the fridge.
- To Freeze: If I need to freeze them, I place the clusters on a cookie sheet lined with parchment paper and freeze them for about 1 hour. After that, I transfer them to a freezer-safe Ziploc bag, and they last for about 2-3 months.
I hope you enjoy making these homemade Turtle Candies as much as I do! They’re a perfect treat for any occasion, and they make a wonderful gift. Let me know how they turn out when you give them a try!
Homemade Chocolate Turtles
Ingredients
- 6 tablespoons salted butter
- 1/2 cup light brown sugar packed
- 1/2 cup granulated sugar
- 1/2 cup sweetened condensed milk
- 1/2 cup light corn syrup
- 1/2 tsp vanilla extract
- 2 cups pecan halves
- 16 oz almond bark or high quality chocolate*
Instructions
- Preheat oven to 350 degrees F.
- Toast and chop pecans: spread pecans out onto a baking sheet and bake for 5-10 minutes, stirring once, until toasted and fragrant (but not burned!). (Alternately, you can heat them in a hot skillet stirring constantly until they are fragrant, about 5 minutes). Once cooled, roughly chop the pecans and set aside.
- Line a baking sheet with parchment paper or a silpat liner. Set aside.
- Microwave Caramel: Place butter in a large microwave safe bowl and heat in microwave until melted. Add brown sugar, granulated sugar, sweetened condensed milk, and corn syrup and stir well to combine. Return bowl to microwave and cook mixture on HIGH power for about 6-8 minutes, or until it reaches about 235 degrees on an instant read thermometer, or use the ice water bath test.
- (For Ice bath test, spoon a small spoonful of the caramel into a cup of ice water. Use your fingers to pinch the caramel—it should come together into a soft ball. If it won’t come together to form a ball in your fingers, return it to the microwave for an additional 30 seconds, and test again.)
- Use hot pads to carefully remove the bowl from the microwave. Stir vanilla into hot caramel. Stir in chopped pecans.
- Form Turtles: Drop large spoonfuls of the mixture onto the parchment paper lined baking sheet to create individual mounds of caramel candy. (I usually get about 20, but you can make the candies as small or large as you like). Refrigerate until set, about 20 minutes.
- Melt almond bark or chocolate in microwave )or use a double boiler), stirring every 30 seconds, until melted and smooth.
- Dip: Drop a pecan cluster into the melted chocolate and use a fork to coat it all over. Lift the cluster up with a fork, and tap it several times to allow excess chocolate to fall through the tines of the fork, into the bowl. Place dipped clusters on the parchment paper to set up.
- Store turtles in an airtight container at room temperature or in the fridge for 2-3 weeks.
Notes
Chocolate: I prefer Almond Bark because it sets up really well at room temperature (and still tastes great). If using pure chocolate, make sure it’s high quality so it will melt well, like Bakers chocolate bars or Ghirardelli brand chocolate chips.
Nutrition
Hi, I’m Emily Hart, a 32-year-old chef with a lifelong passion for cooking that goes far beyond just a career—it’s the heart and soul of who I am. From the moment I was old enough to hold a spoon, I’ve been enchanted by the way food brings people together, how flavors can tell stories, and how a simple dish can evoke powerful emotions. The kitchen is my sanctuary, where the sizzle of pans and the aroma of fresh ingredients inspire me to create something special every day.
For me, cooking isn’t just about following recipes; it’s about experimenting, pushing boundaries, and blending culinary traditions to create something new and exciting. Whether I’m preparing an elegant five-course dinner or a comforting bowl of homemade soup, I pour my heart into every detail. I believe that food has the power to connect us all—whether through shared meals or teaching others how to find joy in cooking.
Over the years, I’ve honed my skills not only in crafting delicious meals but also in understanding what makes people feel at home when they sit down at the table. I love sharing my passion with others through cooking classes, collaborations with fellow food enthusiasts, and simply bringing people together one plate at a time. Cooking is my art form, and every dish is an opportunity to share a piece of myself with the world.
