Side Pannel
Turtle Fudge
Turtle Fudge
- Recipe Submitted by maryjosh on 09/25/2016
Ingredients List
- 2 cups semi-sweet chocolate chips
- 1 cup milk chocolate chips
- 14 oz can of sweetened condensed milk, *divided so read below!!
- 3.5 oz marshmallow cream
- 8 oz Kraft caramels bits
- 1½ cups chopped pecans (raw or toast for a few mins in a dry skillet until fragrant)
Directions
Line an 8×8 pan with nonstick foil.
In a microwave safe bowl, melt the 2 types of chips with only 1 cup of the sweetened condensed milk until smooth.
Stir in the marshmallow cream.
Stir in half the pecans.
Pour half this mixture into the pan.
Pop into the freezer.
Melt the rest of the condensed milk with the caramels in the microwave until smooth.
Pour this over the fudge, reserving a little bit for the top later.
Return the fudge to the freezer.
Heat up the rest of the fudge in the microwave just until spreadable and spread over the caramel layer.
Pour on the rest of the caramel. (reheat if thick)
Top with the rest of the pecans!
Add sea salt ad chill a few hours.
Cut into small squares.
Re-melt the reserved caramel and drizzle it over the top of your fudge. Sprinkle with flaky sea salt if desired.
Refrigerate for at least 2-3 hours before cutting, slice into even squares and devour immediately.
In a microwave safe bowl, melt the 2 types of chips with only 1 cup of the sweetened condensed milk until smooth.
Stir in the marshmallow cream.
Stir in half the pecans.
Pour half this mixture into the pan.
Pop into the freezer.
Melt the rest of the condensed milk with the caramels in the microwave until smooth.
Pour this over the fudge, reserving a little bit for the top later.
Return the fudge to the freezer.
Heat up the rest of the fudge in the microwave just until spreadable and spread over the caramel layer.
Pour on the rest of the caramel. (reheat if thick)
Top with the rest of the pecans!
Add sea salt ad chill a few hours.
Cut into small squares.
Re-melt the reserved caramel and drizzle it over the top of your fudge. Sprinkle with flaky sea salt if desired.
Refrigerate for at least 2-3 hours before cutting, slice into even squares and devour immediately.
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