Chocolate Turtles – Texanerin Baking

These chocolate turtles are the ultimate homemade treat, made even better by an easy caramel recipe that doesn’t require corn syrup or sweetened condensed milk.

Instead, this recipe uses heavy cream and brown sugar to create a rich, buttery caramel that pairs perfectly with toasted pecans and semi-sweet chocolate. You can also use coconut cream and coconut sugar for a paleo and vegan version!

Perfect for holiday gifts, party favors, or simply indulging your sweet tooth, these treats are easy to make and sure to impress.

And in a world where dietary restrictions can often complicate gift-giving, chocolate turtles stand out as a naturally gluten-free option. This makes them a safe and delicious choice for anyone with gluten sensitivities or celiac disease, without compromising on taste or texture. Yay!

What are chocolate turtles?

The origin of chocolate turtles dates back to the early 1900s, with the creation credited to the DeMet’s Candy Company in Chicago. According to legend, the candies were named “turtles” because their shape resembled the reptile.

The combination of pecans, caramel, and chocolate quickly became a hit, and the name stuck. Turtles have since become a beloved confection across the United States, often associated with special occasions and holidays like Christmas.

Over the years, various adaptations of the original recipe have emerged, but the classic trio of ingredients remains the same.

No processed ingredients

Well, other than the chocolate. 🙂

Finding the perfect caramel recipe for these chocolate turtles was no small feat. Almost every single firm caramel recipe calls for corn syrup, sweetened condensed milk or store-bought caramels, all of which I try to avoid or just don’t have access to.

This recipe, however, opts for a simple yet rich caramel made with heavy cream and brown sugar. The result is a smooth, buttery caramel that pairs perfectly with the pecans and chocolate, without the need for more processed ingredients like corn syrup.

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The easiest caramel recipe!

I thought this would be an easy recipe. I didn’t expect that I’d need to make caramel 19 times (not kidding) to find or come up with a recipe that works well for chocolate turtles.

Caramel sauce is easy. Chewy caramels without corn syrup or sweetened condensed milk are not. 😬

But! This caramel recipe is super easy and pretty foolproof.

If you’d rather use store-bought caramels to make these turtles, you have to find a recipe calling for them. There’s no way to convert this recipe.

If you already have a favorite caramel recipe that you’d like to use, you need to make sure it’s one that firms up. Using a caramel sauce recipe won’t work because the caramel won’t harden, meaning your turtles will never set.

But this recipe is really, really simple. There’s no melting sugar. You only need to mix together the cream and sugar and let it boil until a certain temperature.

This is MUCH less scary than melting sugar and having to add the butter and cream at exactly the right point, and then boiling again until the next exact moment.

You will need a thermometer, though. I used my digital meat thermometer, but a classic candy thermometer also works and is even more convenient since the pot clip prevents it from falling into the caramel.

Ingredients

What makes these chocolate turtles special is the way each ingredient complements the others. The toasted pecans provide a sturdy, flavorful base, the caramel adds a chewy and sweet layer, and the chocolate tops it all off with its rich, indulgent taste.

Sea salt flakes add just the right amount of contrast, preventing the turtles from being overly sweet and giving them a gourmet touch.

For the caramel

• Heavy cream or coconut cream – provides a rich and creamy base for the caramel, adding depth and smoothness.
• Light brown sugar or coconut sugar – brown sugar adds sweetness and a subtle molasses flavor, giving the caramel its signature taste. I’ve also tried it using granulated sugar.

  Do not do that! It was terrible. I tried adding some molasses to fix it, and that didn’t work, either.

  I wrote more about the coconut sugar option in the paleo/vegan options section below.

• Sea salt – enhances the sweetness of the caramel and balances the flavors.
• Vanilla extract – adds warmth and a fragrant aroma to the caramel, rounding out the flavor profile.

To put the turtles together

• Pecan halves – these provide a nutty, crunchy base that contrasts beautifully with the smooth caramel and chocolate.
• Semi-sweet chocolate – adds a rich, slightly bittersweet layer that complements the sweetness of the caramel.
• Caramel – brings a smooth, buttery sweetness that ties everything together with its melt-in-your-mouth texture.
• Sea salt flakes – enhance the overall flavor with a subtle crunch and a touch of saltiness that balances the sweetness. I think these are essential! They add so much to the turtles.

How to make them

Making chocolate turtles is a fun process that requires just a few steps.

• Prepare the pecans – toasting the pecans brings out their flavor and adds a deeper nutty taste to the turtles.
• Make the caramel – this step involves creating a homemade caramel that’s both rich and smooth, perfect for forming the turtle’s body.
• Assemble the turtles – combining the toasted pecans, caramel, and chocolate creates the final product, with a sprinkle of sea salt for added flavor.

Make sure to have everything ready before you start cooking the caramel. Locate your thermometer now before it’s too late and you burn your caramel!

Also make sure to have the pecan turtle bodies ready. The caramel starts to firm up after it’s done cooking, so after the few minutes of cooling, you need to work at a decent pace.

If you’re extremely slow, that’s also okay. It just gets more difficult to pour. I made the paleo vegan version with my 6-year-old yesterday, and it was a slow process.

They still came out great!

How to make ahead

All you can do ahead of time is toast the pecans. Once you make the caramel, the turtles need to be assembled.

If you’re using chopped chocolate instead of chocolate chips, you can chop that now, place it in a microwave-safe bowl, and cover it with plastic wrap.

But the turtles last for a while refrigerated or frozen, so it’s no problem to prepare the turtles and serve them a few days later.

How to store

Once assembled, the turtles can be stored in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to two weeks. But note that the paleo vegan version must be kept refrigerated!

For longer storage, you can freeze the turtles in a single layer on a baking sheet. Once frozen, transfer them to an airtight container or freezer bag. They’ll keep for up to three months. Thaw in the refrigerator before serving.

Paleo and vegan options

All you have to do is use coconut cream, coconut sugar and paleo/vegan chocolate.

After the caramel was done, I was unsure if I even wanted to pour it over the pecans. It just wasn’t as tasty as the traditional version.

My son and husband loved it, though, so I went for it. Once you add the chocolate, and the ever-so-important sea salt flakes, the turtles were fantastic.

And the flavor of the caramel changed as it sat. Once chilled, it tasted much better.

The color of the caramel is much darker when using coconut sugar. Here are some cellphone photos I took to show you.

I used Hu Dark Chocolate Gems for a paleo vegan version on some of them, and Enjoy Life for a non-paleo but vegan version.

I don’t really love dark chocolate, so I much preferred the Enjoy Life version.

Note that your turtles should not be smushed together like some of mine. I apparently did not tell my son to leave a little space between each turtle. 😆

Tips

Here are some tips to ensure your chocolate turtles turn out perfectly every time.

• Keep an eye on the pecans – pecans burn quickly, so watch them closely while toasting. Stir them halfway through to ensure even toasting.

  The first recipe result I see for toasted pecans has you roast them for 10-12 minutes without stirring. Mine burn at 7 minutes, and my oven is running correctly. My method is to bake for 3 minutes, stir, and then bake 3+ minutes or until toasty.

• Use a candy thermometer – when making the caramel, a candy thermometer ensures you reach the correct temperature for the perfect consistency.
• Don’t overheat the chocolate – melt the chocolate slowly over low heat or in short bursts in the microwave to prevent it from burning or seizing.
• Chill if necessary – if your caramel is too runny, chill the turtles in the refrigerator or freezer for a few minutes before adding the chocolate.
• Store properly – to keep your turtles fresh, store them in an airtight container and keep them away from heat and moisture (and remember, the paleo/vegan version must be kept refrigerated/frozen!).

Presentation is key

When it comes to gifting, presentation makes all the difference. You could arrange your homemade chocolate turtles in a kraft paper box, wrap them individually in cellophane, or use a cellophane bag, with a festive ribbon.

I’m a dummy and until a few weeks ago, didn’t realize that I could buy kraft paper bakery boxes on Amazon. It’s just amazing that this did not occur to me.

I’ve been handing out goodies in plastic wrap, tupperware that I need returned (🙈), paper plates covered in plastic wrap and then placed in Ziplocs, etc. Embarrassing!

So I got these larger kraft boxes and these smaller ones.

You can add a little tape to make them super secure. My son had a lot of fun decorating boxes for his kindergarten teachers with metallic pens. Then we filled them with a bunch of goodies that I’ll be posting soon, as well as this Vegan Fudge and these Gluten-free Blueberry Muffins.

Questions?

• Can I use a different type of chocolate? – yes, you can use milk chocolate, dark chocolate, or even white chocolate, depending on your preference. Just be aware that the sweetness level will vary with each type.




• What can I substitute for heavy cream in the caramel? – if you don’t have heavy cream, you can use whipping cream. However, the caramel may be slightly less rich.




• How do I prevent the caramel from burning? – use a candy thermometer to monitor the temperature and stir frequently once it reaches 230 °F (110 °C). Remove it from the heat as soon as it hits 249 °F (120 °C) to avoid burning.

  In contrast to making “real” caramel, you don’t need to use a heavy-bottom saucepan. I used a normal one without issues.




• Can I make the caramel without a candy thermometer? – while it’s possible to make caramel without a thermometer, it’s more challenging. Look for visual cues like the caramel turning a deep amber color, or use the cold water test by dropping a small amount into cold water to see if it forms a soft ball. But I highly, highly advise against this unless you’re a caramel pro.




• Can I double the recipe? – yes, you can double the recipe, but be sure to use a larger saucepan for the caramel to avoid boiling over. Adjust the cooking time accordingly.

  It’s also easy to make a half recipe. I did this just yesterday. Because you’re relying on temperature and not time, you’ll know exactly when to remove the pan from the heat.

I hope you’ll enjoy these chocolate turtles! If you make them, please let me know how they turned out below in the comments. 🙂 Thanks!

❀

• Prep Time: 20 min
• Cook Time: 16 min
• Ready in: 36 min
• Yield: 16

Ingredients

For the turtles:

• 80 non-broken pecans halves (133 grams)
• 1/2 cup (75 grams) semi-sweet chocolate, chopped
• the below caramel
• sea salt flakes

For the caramel:

• 3/4 cup heavy cream or coconut cream for vegan/paleo
• 3/4 cup (150 grams) light brown sugar or 3/4 cup (130 grams) coconut sugar for paleo
• 3/8 teaspoon sea salt (I used pink Himalayan sea salt)
• 1 teaspoon vanilla extract

Directions

Prepare the pecans:

1. Preheat the oven to 350 °F (175 °C).
2. Spread the pecans on a rimmed baking sheet and bake for 3 minutes. Stir and bake for another 3-6 minutes or until fragrant.
3. Remove the baking sheet to a cooling rack to cool for about 10 minutes or until cool enough to handle.
4. Line a large baking sheet with a piece of parchment paper.
5. Arrange 5 pecan halves to create the turtle legs and head.

Make the caramel:

6. Mix together the heavy cream, light brown sugar and salt in a 2.5-quart saucepan.
7. Bring it to a boil over medium heat (I used 5 out of 9), stirring occasionally. This isn’t like normal caramel, so you’re allowed to stir. While you’re waiting for it to come to a boil, attach a candy thermometer to the saucepan.
8. Start stirring somewhat frequently once it gets to 230 °F (110 °C). This will help prevent burning. Remove it from the heat as soon as it hits 249 °F (120 °C). Immediately remove from the heat and stir in the vanilla extract.
9. Let cool in the pan for about 5-10 minutes or until it’s firmed up enough to scoop over the pecans. You don’t want it very runny.
10. Scoop or pour over about 2 teaspoons (13 grams) of caramel over each set of pecans to form the turtle body.
11. If your caramel is still liquidy, you may want to pop the turtles in the freezer for a few minutes to firm them up enough to withhold the chocolate topping. You don’t want the chocolate topping to combine with or drown in the caramel.

Assemble the turtles:

12. Melt the chocolate in a small saucepan over low heat or in a microwave-safe bowl at half power in 30-second increments, stirring after every 30 seconds.
13. Spread about 3/4 teaspoon (4 grams) of chocolate over each section of caramel.
14. Push in any pecans, if needed, to make the bodies look nicer.
15. Top with sea salt flakes.
16. Let firm up at room temperature for about 2-3 hours or refrigerate for 1. If making the paleo/vegan version, you must keep them refrigerated or frozen. The caramel is gooey at room temp.
17. Store in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to two weeks. To freeze, place the turtles in a single layer on a baking sheet. Once frozen, transfer them to an airtight container or freezer bag. They’ll keep for up to three months.

Notes

• Pecans seem to burn much more quickly than walnuts and other nuts, so keep a close eye on them. I see other recipes calling for 12 minutes of roasting. Mine burned at 7 minutes.

Recipe by Texanerin Baking | www.texanerin.com