This Caramel Pecan Turtle Fudge has all your favorite holiday ingredients.
Chocolate, caramel and pecans…need I say more?
This fudge recipe has a rich chocolate layer next topped with a caramel nutty layer, ending with more fudge making this really perfect for anytime of the year.
We like to take this treat to holiday gatherings and every time people rave about it! I will note that I like to cut these squares smaller than what I would normally cut a piece of fudge because of its richness. Pair this with this recipe from my Grandma Gillan Peanut Brittle or some of her English Toffee to deliver a traditional holiday treat to your friends and family this year. If you want to try something a little different to add to a classic collection try Pumpkin Toffee with White Chocolate, A Dash of Sanity original. Either way enjoy this fudge for the holiday season.
This Caramel Pecan Turtle Fudge has all your favorite holiday ingredients. Chocolate, caramel and pecans…need I say more?
- 2 cups semi-sweet chocolate morsels
- 1 cup milk chocolate morsels, I like Ghirardelli’s (just don’t get the cheap stuff, the chocolate is the star)
- 1 – 14 oz. can sweetened condensed milk
- 3.5 ounces marshmallow cream, half of a jar you can just eyeball it
- 1 teaspoon vanilla extract
- 30 unwrapped caramels
- 2 cups whole or chopped pecans
- Non-stick spray
Spray an 8×8 or 9×9 pan generously with non-stick spray, or line it with foil. Make sure that you go up the sides with your foil as well. I would highly suggest using foil it makes it so easy to take out the fudge!
In a large saucepan, combine all chocolate chips, add 3/4 can of sweetened condensed milk (just eye ball it) over medium-low heat (about 10-15 minutes). Stir constantly until smooth. Remove from heat and add vanilla, stir.
Add marshmallow cream, stir vigorously until smooth. You may have to return it to low heat for a minute or two, to get it completely smooth again. Turn off heat. If it become slightly stiff, its okay it will still taste just fine.
Press 1/2 of the mixture into prepared pan, doesn't have to be exact. Leave the remaining 1/2 of your chocolate in the saucepan on your warm stove do not place on the burner you were just using it will burn the chocolate.
Sprinkle pecans evenly across the top of your chocolate, lightly press pecans into fudge using the bottom of another 8x8 or 9x9 pan. Don’t press them too far in, you want to see them later when you cut your fudge.
NOTE: You only want only a single layer of pecans, if you double them up, the fudge won’t hold together.
Place pan in refrigerator (or freezer) to set up. About 10-15 minutes.
In a medium-sized saucepan, combine unwrapped caramels and the rest of your sweetened condensed milk, (1/4 can). Heat on low and stir until melted and smooth.
Pour all but 2 tablespoons of the caramel evenly over fudge layer. Reserve 2 tablespoons for drizzling later.
Place in refrigerator or freezer for 15 minutes to set up.
Re-heat reserved 1/2 of your chocolate and stir until smooth again. Press and spread over caramel layer.
Place in fridge or freezer to set for 5 minutes.
Re-melt your leftover caramel on the stove and drizzle it over the top of your fudge.
Refrigerate for at least 2 hours before cutting, 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.
This chocolate part of this fudge recipe is not smooth like a the caramel layer. It is a little more thick, and you will need to press this in the pan. Once you have made it a few times, it gets smoother. But until then it still is amazing, even if it isn't as smooth as you think. Just finish it, you won't be disappointed.
Kids review: Proof that they got my taste, they love this fudge just as much, if not more than I do. (PS: So does the hubby! Who supposedly doesn’t like chocolate…right!)
Adapted from Just A Good Recipe