Homemade Turtle Candy
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5 from 1 vote

Homemade Chocolate Turtles

Making homemade chocolate turtles with pecans and salted caramel is a simple introduction to candy making at home.
Prep Time15 mins
Cook Time5 mins
Cool30 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Keyword: homemade turtles, turtle candy
Servings: 48 turtles
Calories: 169kcal
Author: Stef


Caramel Ingredients

  • 1 3/4 cups heavy whipping cream
  • 2 cups light brown sugar
  • 3/4 cup light corn syrup
  • 2 tablespoons unsalted butter slightly softened
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract

Turtle Ingredients

  • 4 cups pecan halves
  • caramel from above
  • 8 ounces semi-sweet chocolate coarsely chopped


Caramel Instructions

  • In a large heavy-bottomed saucepan on medium heat, combine cream, brown sugar, corn syrup, butter, and salt. Stir constantly as the butter melts and sugar dissolves. The mixture will be thick, cloudy, and dull-looking.
  • Once the butter is completely melted, stop stirring and bring the mixture to a boil. Brush down the side of the pan with a water-moistened pastry brush.
  • Cook until the caramel reaches 235 F (soft ball stage) on a candy thermometer. When it hits that stage, begin stirring lightly, once every minute. If any candy splashes up the side of the pan, brush it off with a water-moistened pastry brush. The caramel will be begin to thicken. As soon as the caramel reaches 250 F (hard ball stage), remove the pan from the heat and immediately stir in the vanilla extract.

Turtle Instructions

  • While caramel cooks slightly, line two large baking sheets with parchment paper or silicone baking mats. Arrange 48 clusters of four pecan halves each, leaving one inch of space between the clusters.
  • Spoon two teaspoons of the caramel onto the center of each pecan cluster. Let the caramel cool completely to room temperature, about 30 minutes.
  • Temper the chocolate (see how to temper chocolate for instructions), and spoon one teaspoon of chocolate over the caramel on each turtle. Allow the chocolate to completely set at room temperature (about 45 minutes).


To store, layer between sheets of parchment or wax paper in an airtight container at room temperature for up to two weeks.
Recipe is from Sally's Candy Addiction, with permission from the author.


Calories: 169kcal | Carbohydrates: 17g | Protein: 1g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 34mg | Potassium: 79mg | Fiber: 1g | Sugar: 15g | Vitamin A: 149IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg