Homemade Espresso Caramel Turtles Are the Best Last-Minute Gift
Every week, we spotlight a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Below, Billy Green of Wit & Vinegar whips up a whimsical batch of homemade turtle candies. The recipe appears in Green’s recently released cookbook, Whip It Up! Over 75 Fast, Fun and Easy Recipes.
Photo: Billy Green
By Billy Green of Wit & Vinegar
It’s now just weeks before Christmas, and if you’re anything like me, then you’ve probably done approximately zero shopping for presents. It’s a result of procrastinating… and having shopping at the bottom of my to-do list.
This year, I’m helping you/me out with a weekend project that involves hot sugar, butter, pretzels, and love. The result? Edible presents!
Related: Scrumptious Gift Ideas for Every Foodie on Your Christmas List
Salted Espresso Caramel Pretzel Turtles
Makes 30 turtles
30 pecan halves
30 mini pretzels
12-ounce bag of milk chocolate chips
Salted espresso caramels, cut into approximately ½-by-½-inch pieces (recipe below)
Set oven to 325°F. Lay pecans on a parchment-lined baking sheet, and bake for 5 minutes, until lightly toasted. Remove from oven and set on a plate to cool.
On the same parchment-lined baking sheet, place pretzels. Top each with a piece of caramel, and bake for 1 to 2 minutes, until softened. Remove from the oven and carefully press a pecan half into each one. Set in the freezer to cool down.
Meanwhile, place chocolate in a microwave-safe bowl and carefully melt in the microwave. By now, your caramel should have firmed up enough; take it out of the freezer.
Line another baking sheet with parchment. Carefully place 30 dollops of melted chocolate onto baking sheet, one at a time. Place a pretzel caramel on top of each chocolate dollop.
Let the sheet cool in the fridge, then remove from sheet. Store in fridge, and serve.
Salted Espresso Caramels
This makes approximately 80 to 100 caramels, depending on the size
¼ cup water
1 ½ cups sugar
¼ cup light corn syrup
1 cup heavy cream
4 teaspoons instant espresso powder
5 tablespoons unsalted butter, sliced into tablespoons
½ teaspoon kosher salt
1 teaspoon vanilla extract
Flaky Maldon sea salt, for sprinkling on top
Equipment needed: candy thermometer
Grease an 8-by-8-inch pan and line it with parchment paper, allowing for enough parchment overhang on each side so that they can be grabbed.
Grab 2 medium-sized saucepans. In one, combine the water, sugar, and corn syrup. Stir just to combine and cook over medium heat, swirling the pan while it boils away, until it reaches a nice amber color.
While it’s beginning to boil, in the second saucepan combine heavy cream, espresso powder, butter, salt, and vanilla. Bring to a simmer over a medium-low heat to make sure the butter is melted and the espresso powder has dissolved.
Once the sugar mixture turns amber, turn off the heat, pour in half of the heavy cream mixture. Let the foam subside, then pour in the rest.
Pop on the candy thermometer and cook over medium heat, stirring pretty constantly, until the mixture hits 248°F. Then turn off the heat and pour into the prepared 8-by-8-inch pan. Let cool completely before sprinkling heavily with Maldon sea salt and cutting up with a sharp/greased knife. Store caramels in the fridge.
More festive candies for the holidays:
Decadent Brownie Recipes to Try This Holiday Season
The Ultimate Christmas Cookie Baking Tips and Tricks
Crowd-Pleasing Vegan Pumpkin Spice Holiday Cookies
