The classic turtle candy turns into rich chocolate fudge with gooey caramel and crunchy pecans for a dessert that can’t be refused.
By Mary Ann Dwyer
There’s this little place in Stone Harbor, New Jersey called The Original Fudge Kitchen and they have been making fudge for over 40 years. They have 22 different flavors of fudge and you can watch them whipping it up right in the front window! They’ve got the classic chocolate and vanilla fudge along with Oreo cookie, rocky road, peanut butter, Bing cherry vanilla, chocolate marshmallow and the list goes on! My will power just goes right out the door when I walk in. I can’t help myself. So today I decided to bring a little of the Fudge Kitchen to The Beach House Kitchen and make my own decadent fudge.
It’s Turtle Fudge! Chocolate, pecans and caramel! Just take a peek at that fudge. It’s loaded with yummy pecans and gooey caramel. It’s the classic turtle candy made into fudge. It’s smooth and creamy and so easy to make! Prep time is less than 20 minutes! The only hard part is waiting for it to chill until it’s firm and ready for cutting.
- 1 14 oz. bag Kraft caramels (about 50)
- 2 Tbsp. milk
- 1½ cups semi-sweet chocolate chips
- 1½ cups milk chocolate chips
- 1 14 oz. can sweetened condensed milk
- pinch of salt
- 1½ cups roughly chopped pecans
- 1½ tsp. vanilla extract
- Line an 8x8 pan with parchment paper with ends of parchment paper extending over the sides of the pan.
- Spray parchment paper lightly with non-stick cooking spray. Set aside.
- Microwave caramels and milk in a microwavable bowl on high for two minutes or until caramel is completely melted, stirring every 30 seconds until well blended.
- In a heavy saucepan melt the chocolate chips, sweetened condensed milk and salt over low heat.
- Remove from the heat and stir in one cup of the pecans and the vanilla.
- Pour half of the fudge mixture into the prepared pan.
- Pour the warm caramel over the fudge mixture, then pour the remaining fudge on top of the caramel.
- Sprinkle with the remaining pecans.
- Cover and refrigerate at least two hours.
- Use the sides of the parchment paper to remove fudge from the pan.
- Cut into squares.
Hello, my name is Mary Ann Dwyer and I am the blogger behind The Beach House Kitchen. I grew up my entire life lucky enough to spend summers at the Jersey Shore. I entertain from Memorial Day to Labor Day and love every minute of it. My fondest memories are from times spent there enjoying meals with family and friends and this blog is my way of sharing it with you.