Turtle Candy With Pecans & Caramel

 

Have you ever tried caramel sauce on baklava, ice cream, cheesecake, fresh fruit, or popcorn?” If the answer is yes, then you have realized the terrible, delicious taste, but if your answer is no, then you have missed a lot, and during the following lines we present the journey of inventing the sauce that It enjoyed a great spread within the countries of the world during the previous centuries.

The origin of the story of caramel sauce

“Sauce” is considered a word of Spanish origin, and circulated in English and French countries during the eighteenth century, and Our Every Day Life revealed that some historians date the invention of caramel sauce back to the Arabs, around the year 1000 AD, and others say that it dates back to the seventh century after it was discovered The Arabs reeds from Persia, which began to dissolve sugar with water, and this was a crunchy type of caramel, which was invented by crystallizing sugar in boiling water, and they called it "salt ball" or "sweet ball of salt", from which the word "caramel" came.

It is believed that it was spread to America in the 17th century by settlers who developed it and added milk and fat resulting in the chewy caramel candy "toffee". It is also believed that sugar beet juice may have been used to produce the caramel, as regular sugar was considered an expensive luxury back in the day.

Caramel twist

As with any old confection, the origins of salted caramel have been forgotten for some time by many. Salted caramel offers both salty and sweet flavors, and is particularly popular in the United States, but is growing in popularity across Britain.

The earliest roots of salted caramel can be traced back to Brittany in France, where a chocolatier named Henri Leroy pioneered the art form. Coming from a confectionery family, Le Roy worked as an apprentice in the family business before moving to Switzerland and studying to become a chocolatier in what was then The only confectionery school in the world.

The invention of salted caramel

After returning to France in 1965, Le Roy took over the family shop in the same year, sold it in 1977 and opened another shop in Brittany, a region famous for producing large quantities of salted butter and from here the birth of salted caramel arose from an attempt to distinguish its products from the many pastries that exist. In the local area, while continuing to integrate such a famous export of the region.

After extensive testing, Leroy created the Salted Butter Caramel, which quickly became a best-selling confectionery and put his shop on the culinary map. In 1980, Leroy won the award for "Best Dessert in France" from the Salon International De La Confiserie, a renowned Parisian bureau of excellence. in food production, and today, there are several Henri Le Roux shops across France where visitors can try this early spin on salted caramel for themselves.

Ingredients

°1 tube (468 grams) of icing sugar paste

°2 tablespoons all-purpose flour

°1 package (227 g) soft cream cheese

°cup 80ml bottle of hot caramel ice cream

°36 pecan halves An 80ml cup contains hot reheated caramel ice cream

°36 pecan halves

Instructions

Heat the oven to 350 degrees. Put the cookie dough in a large bowl. Leave it at room temperature for 5-10 minutes to soften, then add the flour. Beat until blended. Spoon spoon into small, buttered muffin cups, pressing evenly onto bottom and sides of cups.

Bake for 6-8 minutes or until edges turn light brown, press into a deep indentation in the center of each with the tip of a wooden spoon. Shelves to cool completely.In a small bowl, beat the cream cheese until the mixture is fluffy. Gradually add to the caramel layer, stir in the chopped pecans, pour ½ teaspoon per liter, and add the fudge; Top with pecan halves, then place in the refrigerator until ready to serve.  Freezing option: Freeze undecorated cookies, covered in layers of wax paper, in freezer containers.

Enjoy !