Turtle Fudge

4.89 from 9 votes

Turtle Fudge is a fast and foolproof way to cook a homemade candy in minutes. Packed with chocolate, caramel, and plenty of pecans, this delicious dessert has a gooey layer in the middle.

Prep Time10

Cook Time5

Rest Time2

Total Time2 15

Course: Dessert

Cuisine: American

Servings: pieces

Calories: 341kcal

Author: Jennifer Fishkind

Ingredients

12 ounces caramel squares approx. 42 squares
2-3 tablespoons whipping cream divided (if needed)
2 cups semi-sweet chocolate chips (12 ounces)
14 ounce can sweetened condensed milk
½ tablespoon vanilla extract
pinch of salt
1 cup pecans chopped into bits (plus more for topping, optional)

Instructions

Grease and line an 8x8 square pan with parchment paper.
Bring a small amount of water to boil in a small pot, then place a heat safe bowl overtop with add caramels and 2 tablespoons of whipping cream and melt on low until smooth, stirring occasionally. Note: if caramel does not get very smooth looking add the additional tablespoon whipping cream and mix well. Remove from heat and set aside leaving the bowl on the pot to stay warm.
Using a medium-small pot, melt together chocolate chips, sweetened condensed milk, vanilla extract, and salt until smooth. (You can also use a double boiler)
Remove from heat and stir in chopped pecans.
Pour half (or more depending on what you want your layers to look like) into 8x8 pan, followed by all the caramel, and remaining chocolate mixture.
Using a knife stir in and swirl together any layers desired. Top with any additional pecans.
Cut into any size squares desired.

Notes

Storage:

To Store: Store any leftover fudge in an airtight container in the refrigerator for 1-2 weeks. To serve, let the pieces come to room temperature and enjoy!
To Freeze: You can freeze the fudge for up to 2 months if wrapped well and placed in a freezer-safe bag.

Tips:

Be sure that you add sweetened condensed milk and not evaporated milk. The fudge will not thicken up with evaporated milk.
I like to line my pan with parchment paper so I can lift out the fudge and cut it on a cutting board instead of in the pan.
To cut your fudge, it’s best to use a large chef knife. You can warm the knife by running it under warm water, then dry it off with a towel before slicing.
Be careful not to overcook your fudge or it will become grainy. When you are melting the chocolate chips mixture, it's generally best to melt them slowly over low heat. I suggest using a double boiler and stir frequently, taking the chocolate off the heat as soon as it's mostly melted, allowing the residual heat to melt the rest. This usually takes around 5-7 minutes.

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