This Pumpkin Spice Turtle Fudge is the perfect fall treat to serve at parties, Thanksgiving or to give as a gift.
This idea came from the fact that every winter I look forward to making my homemade Caramel Pecan Turtle Fudge AND I was trying to find a reason to justify on making it now….therefore I made a pumpkin spice version.
The first time I made this, it was a mess!
The first two layers turned out beautifully, but the pumpkin fudge not so much. Ohmi! It was so runny.
I added some pureed pumpkin to it, but it just didn’t work with this easy fudge recipe, so I used pumpkin pie spice the next time around.
See, while I love to make fudge, it has to be easy.
And my grandma’s fudge recipe is so versatile, just using a few simple ingredients, butter (of course), chocolate (who knew, lol) and sweetened condensed milk.
While I have tried other fudge recipes, this one is literally fail proof. And that is my kind of recipe.
I wasn’t going to remake it until Thanksgiving, but then my son came home from school yesterday and was telling me that one of his teachers found out that her mom had cancer. She was devastated and had lost her PMA (positive mental attitude), something this teacher talks about all the time.
Aiden wanted to do something nice for her and asked if he could help me remake that fudge recipe so that we could give some. And of course we did! I mean chocolate makes everything better right?!
Enjoy this new fall treat, that will make Thanksgiving more than memorable.
Pumpkin Spice Turtle Fudge layers of chocolate, caramel and pecans. This traditional fudge recipe, just got a new fall twist.
- 2 cups semi-sweet chocolate chips
- 1 cup 60% cocoa chocolate chips
- 3 ¼ cups white chocolate chips
- ½ cup butter, divided
- 2 1/2 cans sweetened condensed milk
- 2 cups chopped pecans
- 2 bags, 60 pieces of caramels, unwrapped
- 1 ½ teaspoons pumpkin pie spice seasoning
- 1 teaspoon vanilla
- Non-stick spray
Chocolate Fudge Layer
Spray a 9x13 pan, or 8x8 pan if you are going to half the recipe, generously with non-stick spray, and line it with parchment with about 1 inch hanging over the side. I would highly suggest using parchment it makes it so easy to take out the fudge! Set the pan aside.
Using a double broiler, or a large sauce pan filled ½ way up with water with a glass bowl set in it make sure the bowl sets up and out of the pan, so that the water does not boil into the bowl. Combine and add into double broiler 2 cups semi-sweet chocolate chip, 1 cup 60% cocoa chocolate chips, 1 can of sweetened condensed milk and ¼ cup of butter. Melt chocolate over medium-low heat, stir until smooth. Remove from heat and add vanilla, stir until completely incorporated. Spread into the bottom of the prepared pan. Top with chopped pecans and gently press into the chocolate. Not too much, you want to be able to see the nuts when you cut into it. Place pan in refrigerator while you prepare the caramel layer.
In a medium-sized saucepan, combine all of your unwrapped caramels and ½ can of sweetened condensed milk, just eye ball it. Heat on low and stir until melted and smooth. I like to use the double broiler method, but you don’t have too. I feel it helps prevent burning and makes an easier cleanup. Once caramel is completely melted, remove pan from fridge and pour caramel over the over pecan and chocolate fudge that has set. Return back to the fridge while you prepare the pumpkin spice fudge layer.
Pumpkin Spice Fudge Layer
Using a double broiler, or a large sauce pan filled ½ way up with water with a glass bowl set in it make sure the bowl sets up and out of the pan, so that the water does not boil into the bowl. Combine and add into double broiler 3 ¼ cups white chocolate chips, 1 can of sweetened condensed milk and ¼ cup of butter. Melt chocolate over medium-low heat, stir until smooth. Remove from heat and stir in pumpkin spice, stir until completely incorporated. Remove pan from the fridge and pour the pumpkin spice fudge over the caramel layer, spread evenly and then return to the fridge. Refrigerate for at least 2 hours before cutting, I like to let it sit overnight, slice into even squares and devour immediately.
*If you are having a hard time cutting the fudge after removing it from the refrigerator let it set at room temperature for 10-15 minutes and then cut.
*Total time includes the time for the fudge to set.
Kids review: Everyone loved it, even the hubby. My son Aiden, took it to his teachers at school.