Pumpkin Spice Turtle Fudge is made with layers of chocolate, caramel, and pecans. This traditional fudge recipe just got a new fall twist.

Pumpkin Spice Turtle Fudge

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. Oh my! 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.

Pumpkin Spice Turtle Fudge is made with layers of chocolate, caramel, and pecans. This traditional fudge recipe just got a new fall twist.
See, while I love to make fudge, it has to be easy. 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. 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 told 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. So of course, we did! I mean, chocolate makes almost everything better right?

Pumpkin Spice Turtle Fudge is made with layers of chocolate, caramel, and pecans. This traditional fudge recipe just got a new fall twist.
Enjoy this new fall treat that will make this Thanksgiving more than memorable.
XOXO San

How do you make Pumpkin Spice Turtle Fudge?

Chocolate Fudge
  • Spray a 9×13 pan, or 8×8 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.
  • Prepare a double broiler, or a large sauce pan filled halfway 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 touch the bowl at all). 

  • Combine 2 cups semi-sweet chocolate chip, 1 cup 60% cocoa chocolate chips, 1 can of sweetened condensed milk, and 1/4 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 top of the chocolate. You want to be able to see the nuts when you cut into it. Place pan in refrigerator while you prepare the caramel layer.
Caramel
  • 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 to. 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 pecans and chocolate fudge that has set. Return back to the fridge while you prepare the pumpkin spice fudge layer.
Pumpkin Spice Fudge
  • In a double boiler, combine 3 1/4 cups white chocolate chips, 1 can of sweetened condensed milk, and 1/4 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 love pumpkin and fudge, be sure to try this Pumpkin Fudge Pie!

Don’t forget to pin this to your favorite Pinterest board to save for later!

 Pumpkin Spice Turtle Fudge pinterest image

Pumpkin Spice Turtle Fudge

Prep: 45 minutes
Cook: 45 minutes
Total: 3 hours 30 minutes
Servings: 48 pieces
Calories: 292 kcal
Pumpkin Spice Turtle Fudge is made with layers of chocolate, caramel, and pecans. This traditional fudge recipe just got a new fall twist.

Ingredients
 

  • 2 cups semi-sweet chocolate chips
  • 1 cup 60% cocoa chocolate chips
  • 3 1/4 cups white chocolate chips
  • 1/2 cup butter divided
  • 2 1/2 14 ounce cans sweetened condensed milk
  • 2 cups chopped pecans
  • 60 caramels unwrapped
  • 1 1/2 teaspoons pumpkin pie spice seasoning
  • 1 teaspoon vanilla
  • non-stick spray

Instructions
 

Chocolate Fudge

  • 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.
  • Prepare a double broiler, or a large sauce pan filled halfway 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 touch the bowl at all). 
  • Combine 2 cups semi-sweet chocolate chip, 1 cup 60% cocoa chocolate chips, 1 can of sweetened condensed milk, and 1/4 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 top of the chocolate. You want to be able to see the nuts when you cut into it. Place pan in refrigerator while you prepare the caramel layer.

Caramel

  • 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 to. 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 pecans and chocolate fudge that has set. Return back to the fridge while you prepare the pumpkin spice fudge layer.

Pumpkin Spice Fudge

  • In a double boiler, combine 3 1/4 cups white chocolate chips, 1 can of sweetened condensed milk, and 1/4 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!

Notes

*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.
Calories: 292kcalCarbohydrates: 34gProtein: 4gFat: 15gSaturated Fat: 8gCholesterol: 16mgSodium: 89mgPotassium: 223mgFiber: 1gSugar: 30gVitamin A: 130IUVitamin C: 0.7mgCalcium: 120mgIron: 0.7mg
Tried this recipe?Let us know what you think!

Kids review: Everyone loved it, even the hubby. My son Aiden, took it to his teachers at school.

Similar Posts

17 Comments

    1. Diana – you can find it at your local grocery store, I get the Ghirardelli brand, and I stock up when they go on sale. If you can’t find it then you can use 3 cups of semi-sweet chocolate chips. Enjoy!
      San

  1. What a fantastic recipe! I’m going to try making this for my son’s class. I think that it would be a hit for sure!

  2. Oh my goodness. This sounds wonderful. Pecans, caramels and chocolate chips have got to be my favorite combination and now add a little pumpkin spice to the mix and you’ve got heaven on earth! So yummy! Marking this under my favorite recipes! 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating