These caramel-filled chocolates make a great holiday dessert.


°430 ml (1 3/4 cup) brown sugar, encapsulated
°60 ml (1/4 cup) corn syrup
°1/4 cup 35% whip cream
°125 ml (12 cups) sweetened condensed milk
°30 ml (2 tablespoons) semi-salted butter

°500 ml toast chop pecans
°454 g (1 lb) chopped semi-sweet chocolate

In a saucepan, mix all ingredients. Bring it to a boil. Bake for 10 minutes or until a candy thermometer reads 116°C (240°F), stirring occasionally.
Remove it from the heat and let it cool.

Grease a marble slab with butter or line a baking tray with parchment paper.
For each turtle, place a few pecans, the equivalent of a whole hazelnut, on the plate.
Using 2 tablespoons, spread about 7.5 ml (1 1/2 teaspoon) of caramel over each pecan serving. Gently reheat the caramel all the way through, if necessary. Let it cool completely.
In Marie's bath, melt half of the chocolate in two batches. Take it out of the water bath.
Remove half of the turtles from the baking sheet or parchment paper, dip them one at a time in the melted chocolate, holding them between two forks. Melt the rest of the chocolate and continue in the same way with the remaining turtles. Put it on a parchment paper and leave it overnight.

Wrap... Gave it as a gift!