Turtle Fudge brings together the irresistible trio of chocolate, caramel, and pecans into one velvety, gooey treat that melts in your mouth. This quick, foolproof candy combines rich melted chocolate layers with a sweet, creamy caramel center, making it the perfect indulgence for sharing or gifting.
The beauty of this Turtle Fudge is its simplicity and versatility. You’ll create a layered masterpiece without complicated techniques, and the nutty crunch of pecans adds the perfect contrast to the luscious chocolate and caramel. This candy bars up beautifully for holidays, parties, or casual afternoon snacks.
- Quick and easy to prepare in under 15 minutes with simple pantry ingredients.
- Combines rich chocolate and luscious caramel layers with crunchy pecans for a perfect texture contrast.
- Made in a single pan and no candy thermometer required, making it accessible for all skill levels.
Ingredients
- Caramel squares: Approximately 42 caramel squares totaling 12 ounces, used to create the luscious gooey middle layer.
- Whipping cream: 2 to 3 tablespoons, added to the caramel for smooth melting consistency and silkiness.
- Semi-sweet chocolate chips: 2 cups (12 ounces) to create a rich, chocolatey layer that melts perfectly without bitterness.
- Sweetened condensed milk: One 14-ounce can, adds creamy sweetness essential for the fudge’s smooth texture.
- Vanilla extract: Half a tablespoon to enhance the natural flavors and add warmth to the chocolate mixture.
- Salt: A small pinch to balance sweetness and deepen the flavor profile.
- Pecans: One cup chopped into small bits to provide crunch and a nutty contrast, plus extra for garnish.
Instructions
- Prepare the pan
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Start by greasing and lining an 8×8-inch square pan with parchment paper. This setup ensures easy removal of the fudge and clean, precise slicing once it sets.
- Melt the caramel
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Bring a small pot of water to a gentle boil and place a heat-safe bowl over it to form a makeshift double boiler. Add caramel squares with 2 tablespoons of whipping cream and melt gently, stirring occasionally until smooth. Add the extra tablespoon of cream if needed to reach a silky texture. Keeping the bowl over the warm pot prevents the caramel from hardening.
- Melt the chocolate mixture
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Using a medium-small pot or double boiler, melt the semi-sweet chocolate chips along with the sweetened condensed milk, vanilla extract, and a pinch of salt over low heat. Stir frequently until fully smooth but don’t overheat to avoid grainy texture.
- Incorporate pecans
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Once the chocolate mixture is smooth, remove it from heat and fold in the chopped pecans evenly. This step ensures every bite has that expected crunch and nutty flavor.
- Assemble the layers
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Pour half of the chocolate mixture into the prepared pan, smoothing it out evenly. Carefully spoon the warm caramel layer on top of the chocolate, then pour the remaining chocolate mixture over the caramel. Use a knife to gently swirl the layers for a marbled effect if desired, then sprinkle extra pecans on top for garnish and added texture.
- Chill to set
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Place the pan in the refrigerator and allow the fudge to rest for at least 2 hours. This resting time allows the layers to firm up and the flavors to meld perfectly.
- Slice and serve
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Once set, lift the fudge out of the pan using the parchment paper edges and cut into squares using a warm chef’s knife for smooth, clean cuts. Enjoy this decadent treat at room temperature for the best texture.
- Always use sweetened condensed milk—not evaporated milk—to ensure the fudge thickens properly and achieves the right sweetness.
- Lining the pan with parchment paper makes lifting and cutting the fudge much easier and cleaner.
- To cut clean slices, warm your knife under hot water, dry it, then slice to prevent sticking and crumbling.
- Melting the chocolate slowly over low heat or using a double boiler preserves smooth texture and prevents burning.
Storage Tips
Store leftover fudge in an airtight container in the refrigerator for up to 1–2 weeks. For longer storage, wrap well and freeze for up to 2 months. Let pieces come to room temperature before serving for the best flavor and texture.
Serving Suggestions
Serve Turtle Fudge squares on a dessert platter or gift in decorative boxes for special occasions. Pair with a robust cup of coffee or a creamy hot chocolate for an indulgent treat. It also makes a delightful homemade gift during holidays.
- Use high-quality semi-sweet chocolate chips for a richer flavor and smoother melt.
- Choose fresh pecans and chop them just before using to maintain crunch and flavor.
- Keep the caramel warm on a low heat source while assembling to prevent hardening.
- Experiment with swirling different ratios of chocolate and caramel layers for your preferred texture and appearance.
FAQs
- Can I use nuts other than pecans?
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Yes, walnuts or almonds can be great substitutes, offering different textures and flavors but a similar crunch.
- Why won’t my caramel smooth out properly?
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Make sure to use the recommended amount of whipping cream and melt slowly. Adding the extra tablespoon of cream helps achieve a silky consistency.
- Can I make this fudge without a double boiler?
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You can melt ingredients slowly over the lowest heat on your stove-top, stirring frequently to avoid burning, but a double boiler is preferred for gentle, even heat.
- How do I store fudge for the longest freshness?
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Wrap it tightly in plastic wrap, place in an airtight container, and refrigerate or freeze for up to two months.
- Can I add other flavorings to this fudge?
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Vanilla works best, but you can try a splash of bourbon, coffee extract, or a pinch of cinnamon for unique flavor twists.
- Is it necessary to use parchment paper?
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While not essential, parchment helps remove fudge cleanly and keep your pan cleaner. It makes cutting and serving easier.
- What’s the best way to cut smooth fudge squares?
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Use a large chef’s knife warmed under hot water, wiped dry before slicing, to prevent the fudge from sticking and crumbling.
Turtle Fudge
Equipment
- 1 8x8 square pan lined with parchment paper
- 1 small pot for melting caramel
- 1 heat-safe bowl to melt caramel over pot
- 1 medium-small pot for melting chocolate mixture
- 1 knife to swirl layers and cut fudge
Ingredients
- 12 ounces caramel squares about 42 squares
- 2 to 3 tablespoons whipping cream divided
- 2 cups semi-sweet chocolate chips 12 ounces
- 1 14- ounce can sweetened condensed milk
- 1/2 tablespoon vanilla extract
- Pinch of salt
- 1 cup pecans chopped, plus extra for topping (optional)
Instructions
- Grease and line an 8x8 square pan with parchment paper.
- Bring a small amount of water to a boil in a small pot and place a heat-safe bowl over it. Add caramel squares and 2 tablespoons whipping cream, melting on low while stirring occasionally until smooth. Add the additional tablespoon cream if necessary for smoothness.
- In a medium-small pot, melt together chocolate chips, sweetened condensed milk, vanilla extract, and salt over low heat or use a double boiler, stirring frequently until smooth.
- Remove from heat and stir in chopped pecans.
- Pour half of the chocolate mixture into the prepared pan, then add all the caramel layer, followed by the remaining chocolate mixture.
- Use a knife to swirl the layers together as desired, then sprinkle with additional pecans if using.
- Allow fudge to set and cool completely before cutting into squares.
Notes
- Store fudge in an airtight container refrigerated for 1-2 weeks.
- Freeze wrapped fudge up to 2 months.
- Use sweetened condensed milk for proper texture.
- Line pan with parchment for easy removal and cutting.
- Warm the knife before cutting fudge for clean slices.
- Melt chocolate mixture slowly over low heat to avoid graininess.
