Excellent but they are a little sticky. I used a little less water the second time and I think that was better. I will consider making my own carmel next time rather than using the candies.
Smoked Sea Salt Chocolate-Covered Turtles
Savor the best of both salty and sweet in each bite of these unique candies.
More From Oxmoor House
Other: 45 Minutes
- 1 (14-oz.) package caramels
- 2 tablespoons butter
- 2 tablespoons water
- 3 cups pecan halves, toasted
- 8 (2-oz.) chocolate candy coating squares
- 1 cup bittersweet chocolate morsels
- 4 (1-oz.) bittersweet chocolate baking squares
- 2 tablespoons shortening
- Smoked sea salt (see note)
- Combine first 3 ingredients in a heavy saucepan over low heat, stirring constantly, until smooth. Stir in pecan halves. Remove from heat; cool in pan 5 minutes.
- Drop candy by tablespoonfuls onto a jelly-roll pan lined with lightly greased wax paper. Freeze 30 minutes.
- Melt chocolates and shortening in a heavy saucepan over low heat, stirring until smooth. Dip caramel candies into chocolate mixture, 4 or 5 at a time, allowing excess chocolate to drip off; place on lightly greased wax paper. Quickly sprinkle tops with sea salt. Chill until firm.
- Note: McCormick smoked flavor sea salt grinder is readily available and is what we first tested and tasted on this candy. Then we went online and found some other fine options.
Only you will be able to view, print, and edit this note.Add Note