ALAGA Turtle Candies

ALAGA Turtle Candies

Melted chocolate and caramel over toasted pecans. So delicious.


  • Heavy saucepan
  • Baking Sheet


  • 240 pecan halves
  • 1 pt. half and half
  • 2 c. granulated sugar
  • 1/2 tsp. salt
  • 1 c. ALAGA Cane Syrup
  • 1/3 c. butter
  • 1 T. vanilla extract
  • 1 (12-oz.) pkg. semi-sweet chocolate morsels


  • Arrange pecans in groups of 4 on greased baking sheets. Set aside.
  • In a large heavy saucepan over medium, heat 2 c. of half and half to lukewarm.
  • Add sugar, salt and ALAGA Cane Syrup to the half and half in pan.
  • Cook stirring constantly until mixture boils.
  • Very slowly stir in the remaining half and half so that the mixture does not stop boiling.
  • Cook and stir constantly for 5 minutes.
  • Turn heat to low and add butter 1 tsp. at a time.
  • Boil gently while stirring constantly until 248 degrees is reached on the candy thermometer.
  • Remove from heat and stir in the vanilla.
  • Pour about 1 tsp. of the slightly cooled caramel mixture over the center of each group of pecan halves.
  • Cool 10 minutes.
  • Melt the chocolate morsels in a double boiler or heavy saucepan.
  • Spread over each turtle.
  • Makes 48 turtles.
Keyword Alaga Cane Syrup

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