½ c. white sugar
½ c. maple syrup
½ c. honey
1 T molasses
1 c. heavy whipping cream
¼ tsp. salt
¼ c. butter
2 tsp. vanilla extract
1 ½ c. walnut halves & pieces or 36 walnut halves
10 oz. milk chocolate chips*
4 oz. semi sweet chocolate chips*
In a heavy saucepan combine sugar, maple syrup, honey, molasses, cream and salt. Bring to a boil over medium heat. While the caramel is cooking, butter a 9” square pan. Cook the caramel mixture until it reaches 225 degrees F on a candy thermometer. Add the butter and continue cooking until the temperature reaches 250 degrees F. (The cooking process may take about 30 minutes from when the caramel comes to a rolling boil until it reaches the final temp, but this will be different for everyone depending on the temperature used for cooking.) Remove from heat and add the vanilla. Once the caramel quits bubbling, pour it into the buttered pan. Let it cool; it may be necessary to put it in the refrigerator so the caramel is firm enough to hold its shape after it’s formed around the walnuts.
Cut caramel into 36 squares. Take one square of caramel and wrap it around a walnut half or a couple of walnut pieces. Place on a parchment paper lined cookie sheet. After all the caramel is used, immediately place the cookie sheet in the freezer for 15 minutes.
Melt chocolate chips in the microwave on high for about 45 seconds. Stir and continue microwaving at 15-20 second intervals, stirring in between until only small lumps of chocolate remain. Stir until smooth.
Remove turtles from the freezer. Dip each turtle in the chocolate with a fork. Tap fork on the edge of the bowl to remove excess chocolate. Place turtles back on parchment paper. It may be helpful to use a toothpick to slide the turtle off of the fork. Let them sit in a cool place until chocolate hardens. These are best kept in an airtight container in a cool place or in the refrigerator for up to 3 weeks.
*Feel free to do a different combination of milk chocolate and semi-sweet chocolate as it suits your tastebuds.