Chocolates and Confections by Peter P. Greweling
Published by Wiley
- 2 oz (1/4 c.) water
- 8 oz. (1 c.) sugar
- 1/2 vanilla bean, split and scraped
- 7 oz (1/2 can; 2/3 c) sweetened condensed milk
- 6 oz. (1/2 c.) light corn syrup
- 3 ox (6 tbsp.) butter, unsalted, soft
- 1/2 tsp salt
- 1 1/4 lb. (5 c.) toasted pecan halves (or cashews)
- 1 lb. (1 1/2 c.) dark chocolate, melted, tempered
Combine the water, sugar, vanilla bean seeds and pot, condensed milk, corn syrup, and butter in a heavy—bottomed 2-quart saucepan and bring to a boil, stirring constantly.
Continue stirring while cooking until the batch reaches 245 degrees. This is a good estimation of the required temperature. When the thermometer reads 240 degrees, begin testing the caramels using the spoon technique outlined on page 30. The cooled piece on the spoon should be firm but not hard when the caramel is properly cooked. Stir in the salt.
Remove from the heat. Shock the saucepan in cold water, remove the vanilla pod using tongs, and set aside to allow the caramel to cool slightly.
Line a sheet pan with parchment paper. Place the toasted pecans on the pan in groups of five to resemble a turtle---its legs and head. You should be able to make 60 turtles.
When the caramel has cooled to a thick but fluid consistency (140 to 150 degrees), spoon a tablespoon of the caramel onto each group of pecans to form the body of the turtle. Allow the turtles to cool completely.
Spoon or pipe the tempered chocolate on top of the cooled caramel, leaving the pecans exposed. If preferred, dip them entirely in tempered chocolate using the technique on page 44.
Store in a single layer in an airtight container.