Adapted from this recipe for Chocolate Covered Turtles from Martha Stewart.
60 toasted pecan halves
1 cup light corn syrup
1 cup lactose free whole milk
1 cup sugar
Pinch of baking soda
4 tablespoons butter
6 ounces semisweet chocolate, chopped (Callebaut dark chocolate callets work well)
6 ounces milk chocolate, chopped (Callebaut milk chocolate callets work well)
On a sheet of parchment arrange pecans in pairs for a total of 30 pecan clusters. The recipe yields 24 – 30 turtles.
In a heavy saucepan combine the corn syrup, milk and sugar. Bring to a boil over medium heat stirring occasionally with a wooden spoon. Stir in the baking soda and the butter. Clip a candy thermometer to the side of the pan and boil until the thermometer reads 240°. Stir occasionally.
Pour the caramel into a metal bowl and cool stirring occasionally until the mixture thickens to the consistency of thick honey. Using two spoons mound a teaspoon of caramel over each pair of pecans. Allow the caramel to cool completely.
Melt the chocolates in a microwave safe bowl in 30 second intervals at 70% power. Stir after each 30 second interval until most of the chocolate is melted. When only a few pieces remain stir until they melt too. See tempering chocolate for more on melting chocolate.
Use a plastic fork to dip each cluster of pecans and caramel in the chocolate to coat. Tap the fork on the side of the bowl to shake off any extra chocolate. Place on wax paper to dry. Alternatively cover the top of the cluster with chocolate. Store in an airtight container at room temperature for up to a month.
