Makes 25-36 “fudge size” pieces
2 cups high-quality semi-sweet chocolate morsels (I use Ghirardelli)
- 1 cup high quality milk chocolate morsels (or you can use 3 cups of semi-sweet total, and omit the milk choc, but the milk chocolate adds an amazing flavor)
- 1 – 14 oz. can of sweetened condensed milk (I use Eagle Brand)
- 3.5 oz marshmallow cream (half of a jar, just eyeball it, or use 3.5 mini marshmallows, melted)
- 1 teaspoon vanilla extract
- 30 unwrapped caramels, a little over 8 oz.
- about 2 cups whole or chopped pecans (whole pecans are pictured in photo)
- Non-stick spray
Directions: Spray an 8×8 or 9×9 pan generously with non-stick spray, or line it with parchment paper. Make sure that you go up the sides with your parchment as well, so that later you can pull it up and remove your fudge easily. Set aside.
In a large saucepan, combine all chocolate chips, and about 3/4 can of sweetened condensed milk. Over medium-low heat, melt until smooth for about 10-15 mins. Stir until smooth. Remove from heat and add vanilla, stir. Add marshmallow cream or melted marshmallows, 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. Pour 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 (make sure stove is off)
Sprinkle pecans evenly across the top of your chocolate, lightly press pecans into fudge. Don’t press them too far in, you want to see them later when you cut your fudge. (Also, 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 most of the caramel evenly over fudge layer. Reserve 2 tablespoons for drizzling later. Place in refrigerator for 15 mins to set up. (or freezer)
Re-heat reserved 1/2 of your chocolate and stir until smooth again. Carefully pour/Spread over caramel layer. Place in fridge 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 2-3 hours before cutting, slice into even squares and devour immediately. ENJOY my friends!
- Fudge will keep for an extended period of time, as long as it’s stored properly. Wrap fudge in plastic wrap, place it in a plastic covered container, and store in the refrigerator. Remember when storing fudge in the fridge, remove 15 mins before consumption to allow the caramel to soften some. Fudge will keep for up to 30 days. Perfect for holiday baking, my friends!
- When initially mixing the chocolate, sweetened condensed milk, it will be slightly difficult to stir. This is normal! It WILL come together I promise, just be patient and continue to slowly melt and stir, the results are worth it!
- To get clean/straight cuts like I did in my photos, make sure fudge is refrigerated before you slice into it! Refrigerate it for at least two hours or longer, pull up on the parchment, removing the fudge from the pan. Place on a cutting surface. Make sure the fudge is really firm before you attempt to cut it. Please you guys, be very careful! Use a large, sharp kitchen knife, slice 5-6 rows in each direction. (Giving you 25-36 pieces) And ENJOY!!!
- If you run into ANY problems, write me! I’ll try to comment back as soon as possible I know many of you probably like evaporated milk and more marshmallow in your fudge recipes, but to me it comes out a little too soft. Give this a try, the texture is phenomenal! And remember it WILL come together! I’ve made this Turtle Fudge a bazillion times in the past month alone. Yes a bazillion.
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