Chocolate, Caramel and Walnut Turtles

Chocolate, Caramel and Walnut Turtles requires around 45 minutes from start to finish. This gluten free recipe serves 35 and costs 86 cents per serving. One serving contains 339 calories, 4g of protein, and 19g of fat. This recipe from The Comfort of Cooking has 1188 fans. It works well as a very affordable hor d'oeuvre. A mixture of vanilla, corn syrup, vegetable shortening, and a handful of other ingredients are all it takes to make this recipe so scrumptious. With a spoonacular score of 19%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Salted Dark Chocolate Caramel Pecan Turtles, Chocolate Caramel Pecan Candies aka Turtles | Huawei Ascend Mate 2, and Homemade Caramel Turtles.

Servings: 35

 

Ingredients:

4 tablespoons butter, cut up, plus more for pans

1 cup light corn syrup

1 cup evaporated milk

Candy thermometer

1/2 pound semisweet chocolate, chopped

1 cup sugar

1 teaspoon vanilla

1 tablespoon vegetable shortening (recommended: Crisco)

3/4 pound walnut halves (about 3 1/2 cups), toasted

Equipment:

baking sheet

sauce pan

kitchen thermometer

double boiler

bowl

Cooking instruction summary:

Generously butter 2 baking sheets. On the baking sheets, arrange the nut halves in snowflake-shaped clusters, leaving 2 inches of space between each.In a medium saucepan, combine 1/2 cup of the evaporated milk, the corn syrup, and sugar and bring to a boil. Add the remaining 1/2 cup evaporated milk and the 4 tablespoons butter, and cook, stirring constantly, until it reaches the soft ball stage (as noted on thermometer), 240 degrees F. Stir in the vanilla and remove from the heat. Let cool to 200 degrees F.Using a tablespoon, spoon caramel on top of each nut cluster and let harden. (If the caramel becomes too stiff to pour, return to low heat, and cook, stirring constantly, until it returns to the proper consistency.)To make the chocolate coating, in the top of a double boiler or in a metal bowl set over barely simmering water, combine 6 ounces of the chocolate and the shortening. Melt over low heat, stirring, until it reaches 116 to 118 degrees F, or feels fairly warm but not hot to the touch.Remove from the heat and stir in the remaining 2 ounces of chocolate. Continue stirring until the chocolate reaches 80 degrees F or feels cool to the touch. Return to low heat and cook, stirring, until the temperature rises to 85 to 87 degrees F, or feels barely cool. Remove from the heat.Drizzle 1 tablespoon of tempered chocolate over each cluster. Set aside in a cool place to harden. Store in an airtight container at room temperature for up to 2 weeks, with waxed paper separating the layers to prevent sticking.Enjoy!

 

Step by step:


1. Generously butter 2 baking sheets. On the baking sheets, arrange the nut halves in snowflake-shaped clusters, leaving 2 inches of space between each.In a medium saucepan, combine 1/2 cup of the evaporated milk, the corn syrup, and sugar and bring to a boil.

2. Add the remaining 1/2 cup evaporated milk and the 4 tablespoons butter, and cook, stirring constantly, until it reaches the soft ball stage (as noted on thermometer), 240 degrees F. Stir in the vanilla and remove from the heat.

3. Let cool to 200 degrees F.Using a tablespoon, spoon caramel on top of each nut cluster and let harden. (If the caramel becomes too stiff to pour, return to low heat, and cook, stirring constantly, until it returns to the proper consistency.)To make the chocolate coating, in the top of a double boiler or in a metal bowl set over barely simmering water, combine 6 ounces of the chocolate and the shortening. Melt over low heat, stirring, until it reaches 116 to 118 degrees F, or feels fairly warm but not hot to the touch.

4. Remove from the heat and stir in the remaining 2 ounces of chocolate. Continue stirring until the chocolate reaches 80 degrees F or feels cool to the touch. Return to low heat and cook, stirring, until the temperature rises to 85 to 87 degrees F, or feels barely cool.

5. Remove from the heat.

6. Drizzle 1 tablespoon of tempered chocolate over each cluster. Set aside in a cool place to harden. Store in an airtight container at room temperature for up to 2 weeks, with waxed paper separating the layers to prevent sticking.Enjoy!


Nutrition Information:

Quickview
339k Calories
4g Protein
19g Total Fat
39g Carbs
1% Health Score
Limit These
Calories
339k
17%

Fat
19g
30%

  Saturated Fat
7g
48%

Carbohydrates
39g
13%

  Sugar
35g
39%

Cholesterol
10mg
3%

Sodium
46mg
2%

Caffeine
5mg
2%

Get Enough Of These
Protein
4g
8%

Manganese
0.49mg
24%

Copper
0.27mg
13%

Fiber
2g
8%

Magnesium
31mg
8%

Phosphorus
72mg
7%

Calcium
71mg
7%

Iron
1mg
6%

Zinc
0.63mg
4%

Vitamin B6
0.07mg
3%

Vitamin B1
0.05mg
3%

Potassium
111mg
3%

Folate
12µg
3%

Vitamin B2
0.05mg
3%

Vitamin A
130IU
3%

Selenium
1µg
2%

Vitamin B5
0.14mg
1%

Vitamin E
0.19mg
1%

Vitamin K
1µg
1%

Vitamin B3
0.2mg
1%

covered percent of daily need
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Food Trivia

Several ancient cultures viewed the apple as a feminine symbol and found a resemblance between the two halves of a vertically cut apple to the female genital system. Alternatively, an apple cut horizontally resembled a pentagram, which was considered key in revealing knowledge of good and evil.

Food Joke

The next time you are washing your hands and complain because the water temperature isn`t just how you like it, think about how things used to be.Here are some facts about the 1500s:1. Most people got married in June because they took their yearly bath in May and still smelled pretty good by the next month. Even so, they were starting to stink, so brides carried a bouquet of flowers to hide the body odor. Hence the custom today of carrying a bouquet when getting married.2. Baths consisted of a big tub filled with hot water. The man of the house had the privilege of the nice clean water, then all the other sons and men, then the women and finally the children - last of all the babies. By then the water was so dirty someone could actually get lost in it! Hence the saying, "Don`t throw the baby out with the bathwater."3. Houses had thatched roofs - thick straw piled high, with no wood underneath. It was the only place for animals to get warm, so all the dogs, cats and other small animals lived in the roof. When it rained it became slippery and sometimes the animals would slip and fall off the roof. Hence the saying "It`s raining cats and dogs."4. There was nothing to stop things from falling into the house in those days. This posed a real problem in the bedroom, where bugs and other droppings could really mess up a nice clean bed. Hence, a bed with big posts and a sheet hung over the top afforded some protection. That`s how canopybeds came into existence.The floors were dirt, and only the wealthy had something other than dirt, from which came the saying "dirt poor." The wealthy had slate floors that would get slippery in the winter when wet, so they spread thresh on the floor to help keep their footing. As the winter wore on, they kept adding more thresh until when the door was opened it would all start slipping outside. A piece of wood was placed in the entranceway to prevent this, hence the saying a "thresh hold."5. In those old days, they cooked in the kitchen with a big kettle that always hung over the fire. Every day they lit the fire and added things to the pot. They ate mostly vegetables and did not get much meat. They would eat the stew for dinner, leaving leftovers in the pot to get cold overnight and then start over the next day. Sometimes the stew had food in it that hadbeen there for quite a while. Hence the rhyme, "Peas porridge hot, peas porridge cold, peas porridge in the pot nine days old."6. Sometimes they could obtain pork, which made them feel quite special. When visitors came over, they would hang up their bacon to show off. It was a sign of wealth that a man "could bring home the bacon." They would cut off a little to share with guests and would all sit around and "chew the fat."7. Those with money had plates made of pewter. Food with high acid content caused some of the lead to leach onto the food, causing lead poisoning and death. This happened most often with tomatoes, so for the next 400 years or so, tomatoes were considered poisonous.8. Bread was divided according to status. Workers got the burnt bottom of the loaf, the family got the middle, and guests got the top, or "upper crust."9. Lead cups were used to drink ale or whiskey. The combination would sometimes knock people out for a couple of days. Someone walking along the road would take them for dead and prepare them for burial. They were laid out on the kitchen table for a couple of days and the family would gatheraround and eat and drink and wait and see if they would wake up. Hence the custom of holding a "wake."10. England is old and small and the local folks started running out of places to bury people. So they would dig up coffins and would take the bones to a "bone-house" and reuse the grave. When reopening these coffins, 1 out of 25 coffins were found to have scratch marks on the inside and they realized they had been burying people alive. So they thought they would tie a string on the wrist of the corpse, lead it through the coffin and up through the ground and tie it to a bell. Someone would have to sit out in the graveyard all night to listen for the bell; thus, someone could be "saved by the bell" or was considered a "dead ringer."

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