You will LOVE these chocolate caramel reindeer treats this holiday season! A yummy spin off of chocolate caramel turtles.
If you like chocolate caramel turtles you will LOVE our caramel reindeer! Pecans, caramel, and chocolate. Is there a better combination of flavors?
These little guys are were actually my husband’s idea! I just carried them out and had so much fun in the process! I love turtles and these are just a fun holiday twist on them.
If you don’t like pecans, substitute pretzels broken in half like these cute little guys here.
5 More Christmas Candy Treats That You’ll LOVE!
Chocolate and Peanut Butter Covered Graham Crackers
Chocolate Caramel Reindeer (Turtles)
First you’ll need a bowl of melted caramel candy and chocolate. Scroll to the end of the post for my recommendations on what brands to use!
You’ll also need pecan halves, small red candies and candy eyes.
Give your caramel a nice stir then drop spoonfuls onto a baking sheet lined with parchment paper. You’ll want to make about 15 circles of caramel.
Press pecan halves into the caramel for the reindeer antlers.
Add a spoonful of chocolate over each reindeer head.
Add eyes and a nose and let the caramel reindeer set up!
What kind of caramel do you use to make caramel reindeer?
I used Werther’s Original soft caramels, but you can also use Brach’s Milk Maid caramels.
What kind of chocolate works best for making caramel reindeer?
Melting chocolate wafers melt down easily and are perfect for making candy. My favorite brand is Ghirardhelli. Unfortunately the 3 bags of Ghirardhelli wafers that I bought for this project, and all of the English toffee that I am making this year, ended up being returned and exchanged for new bags. There wasn’t anything wrong with the flavor or expiration date, but I noticed that the color of that wafers was off and had white on it, as if it was old. It melted perfectly, but do you see how the chocolate set up with swirls in it? That shouldn’t happen. I swapped them for new bags and everything is back to normal! See end of the post for tips and tricks for melting chocolate.
How many reindeer will this recipe make?
You will need two caramel candies for every reindeer that you’d like to make. This recipe calls for 30 candies and makes 15 reindeer.
What is the best way to store caramels?
Caramel candy sets up so that it isn’t sticky to the touch, but it will still stick to itself. This is why you always wrap individual homemade caramel candy in parchment paper. The same applies with these cute reindeer! Place them on a serving tray, lined with parchment paper or serve on small squares of parchment for best results. The candy peels right off of the paper to be enjoyed!
Chocolate Caramel Reindeer Printable Recipe
Chocolate Caramel Reindeer (Turtles)
Ingredients
- 30 individually wrapped caramel candies soft (Werther's Soft or Brach's Squares)
- 1 - 1 1/3 c melting chocolate wafers melted
- 30 pecan halves
- 15 small red candies
- 30 candy eyes
Instructions
- Melt caramels in a microwave safe bowl for 30 seconds. Stir. Repeat in 10 second intervals until completely melted and smooth.
- Melt chocolate in microwave safe bowl for 30 seconds. Stir. Repeat in 10 second intervals until completely melted and smooth.
- Line a baking sheet with parchment paper.
- Spoon caramel into 15 round circles.
- Press pecans into caramel.
- Spoon chocolate over caramel and pecans (you will probably have leftover chocolate)
- Add eyes and a nose.
- Allow caramels to set up.
- Serve on platter lined in parchment paper or on individual squares of parchment to prevent reindeer from sticking.
Notes
Nutrition
TIPS AND TRICKS FOR MELTING CHOCOLATE AND TROUBLESHOOTING:
Here is a great resource from my friends at Chocoley. They recently closed their site so I saved the tips to share with you.
THE CHOCOLATE IS TOO HEAVY & THICK:
If chocolate seizes (thickens because of contact with moisture) you may be able to “save” it by stirring in vegetable shortening or vegetable oil one teaspoon at a time. If this doesn’t work it can be used for cooking or candy fillings.
THE CHOCOLATE HAS COOLED TOO MUCH:
Add some warm chocolate or gently warm the bowl until the chocolate reaches the correct working temperature. This will not work for chocolate that has turned to a pudding texture.
TEMPERED CHOCOLATE WON’T SET-UP/HARDEN:
This usually happens when you don’t use enough seed chocolate during the tempering process. Without enough seed chocolate, there are not enough seed crystals to allow the cocoa butter to crystallize.
TEMPERED CHOCOLATE WON’T RELEASE FROM THE MOLD:
There are a few reasons for this:
- The chocolate won’t release when you don’t use enough seed chocolate during the tempering process. Without enough seed chocolate, there are not enough seed crystals to allow the cocoa butter to crystallize;
- The chocolate may have been tempered too much; let it cool down and then re-temper the chocolate properly;
- Your molds were not the right temperature when you deposited the chocolate. If the molds are too cool or too warm, the film of chocolate that actually touches the molds will have lost its temper causing it to stick to the mold;
- As a temporary solution, try putting the mold in the freezer and allow it to harden more. Don’t let it stay in too long though, or you’ll get condensation!
STREAKS APPEAR IN THE FINISHED PRODUCTS:
You are working at too low or too high of a temperature. Check your temperatures with your thermometer. If it is too hot add some chocolate and stir until it cools to the correct temperature. If it is too cool stir thoroughly before and during use. Add warmer chocolate to bring the temperature back up.
THE FINISHED ITEM HAS “CRACKS” IN THE CHOCOLATE:
If items are placed in a refrigerator that is too cold, the chocolate contracts too fast and will crack.
WHITE MARKS APPEAR ON DE-MOLDED ITEMS:
The molds were not dried properly. Water can become trapped in molds with heavy patterns. Make sure that they are completely dry before filling.
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