Caramel Pecan Tortoises

• 3 cups pecan halves
• 1 batch milk-chocolate caramel (see below)
• 3/4 cup store-bought marzipan
• 4 drops green food coloring
• 2 drops brown food coloring
• 1 batch tempered milk chocolate (see below)
• 3 cups ice
• 1 1/2 cups sugar
• 1/2 cup water
• 1/4 cup corn syrup
• 1 cup heavy cream
• 6 tablespoons butter
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 2 cups high-quality milk chocolate, finely chopped
• 3 cups ice
• 3 cups chopped high-quality milk chocolate

1. Put the ice in a large bowl and set aside.
2. Place the sugar and water in a medium saucepan.
3. Stir the mixture until it resembles wet beach sand.
4. Use a moist paper towel to wipe out any sugar that clings to the inside of the pan.
5. Over medium heat, bring the mixture to a boil without stirring.
6. Add the corn syrup and cook for about 8 minutes, or until it turns entirely golden brown, the color of honey.
7. When the mixture reaches 310F on a candy thermometer, carefully place the pan into the bowl of ice for a few seconds to stop the caramel from cooking.
8. Remove the caramel from the ice and let it cool for 2 minutes, then add the cream, butter, vanilla and salt, and stir with a wooden spoon.
9. (Be careful!
10. The still-hot syrup sizzles!)
11. If some of the caramel has hardened on the bottom of the pan, return the pan to the stove and melt the bits into the mixture over low heat.
12. Cool the sauce for 20 minutes, sprinkle in the chocolate and stir until smooth.
13. For the firm semisolid texture that's ideal for this caramel, refrigerate for 1 hour before using in candy-bar production.

pecan halves, batch milk, storebought marzipan, batch, sugar, water, corn syrup, heavy cream, butter, vanilla, salt, milk chocolate, milk chocolate

Taken from www.foodrepublic.com/recipes/caramel-pecan-tortoises-recipe/ (may not work)