How to Keep Caramel Soft When Making Turtles

Use a candy thermometer: This is the most important tip, as it will ensure that you don't overcook your caramel. Cook it to the soft-ball stage (235 degrees Fahrenheit).

Stir the caramel constantly: This will help prevent the sugar from crystallizing and becoming grainy.

Add corn syrup or invert sugar: These ingredients help prevent crystallization.

Don't let the caramel cool down too much before dipping the turtles: The caramel should still be warm enough to coat the turtles evenly.

Store the turtles in an airtight container: This will help prevent them from drying out and becoming hard.

Reheat the turtles if they become hard: If your turtles do become hard, you can reheat them in the microwave or in a warm oven until they soften again.

Here's a detailed recipe for making turtles with soft caramel:

Ingredients:

* 1 cup granulated sugar

* 1/4 cup light corn syrup

* 1/4 cup heavy cream

* 2 tablespoons unsalted butter

* 1 teaspoon vanilla extract

* 1 pound pecan halves

* 1/2 pound chocolate (semisweet or dark), chopped

Instructions:

1. Line a baking sheet with parchment paper.

2. In a heavy-bottomed saucepan, combine the sugar, corn syrup, and cream over medium heat. Bring to a boil, stirring constantly.

3. Reduce the heat to low and simmer, stirring occasionally, until the mixture reaches 235 degrees Fahrenheit on a candy thermometer.

4. Remove the saucepan from the heat and stir in the butter and vanilla extract.

5. Pour the caramel onto the prepared baking sheet.

6. Dip the pecans into the caramel and place them on the baking sheet, spaced a few inches apart.

7. Let the turtles cool completely.

8. Melt the chocolate in the microwave or a double boiler.

9. Dip the tops of the turtles into the melted chocolate and place them back on the baking sheet.

10. Refrigerate the turtles until the chocolate is set.

11. Store the turtles in an airtight container at room temperature.