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Molded Tortoises

Idea gallery #963
Molded Tortoises
Ingredients and Supplies
1 pound chocolate
1 pound commercial caramel or caramel recipe
5 oz. pecan pieces (and 80 whole pecans for feet)
parchment paper or silicone mat
squeeze bottle
ck turtle mold #90-12961 or #90-12955
  • alt images
Instructions
Melt candy coating or melt and temper chocolate. Line turtle mold, using the squeeze bottle. (If using real chocolate, chocolate must be spooned into mold.) Let chocolate set up at room temperature. Cut a piece of caramel to fill 1/2 of the lined mold. Shape and press into lined mold. Press pecans on top of the caramel, enough to nearly reach the brim. Cover the caramel and pecans with chocolate. Place in freezer. When the mold is cloudy and the candy feels cold, invert the mold and the candy will drop from the mold. Makes approximately 24

MOLDED TORTOISES WITH FEET
Melt candy coating or melt and temper chocolate. Line turtle mold, using the squeeze bottle. (If using real chocolate, chocolate must be spooned into mold.) Let chocolate set up at room temperature. Cut a small piece of caramel to fill 1/2 of the lined mold. Shape and press into lined mold. Push 4 large pecans into the caramel to resemble legs. Press chopped pecans on top of the caramel, enough to nearly reach the brim. Cover the caramel and pecans with chocolate. Place in freezer. When the mold is cloudy and the candy feels cold, gently remove the tortoises.

Recipe and image taken with permission fromAutumn Carpenter's Book, All About Candy Making. All rights reserved.

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