Turtle Fudge

Turtle Fudge by Niki's Sweet Side

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!

           

          Niki’s TIPS!

  • 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 :D 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.

Don’t forget to “like” Niki’s Sweet Side on Facebook and follow via email at the bottom of this page! That way you NEVER miss a recipe!

Turtle Fudge by Niki's Sweet SideOriginal recipe for “Turtle Fudge” and photos by Nicole Shepherd (Niki’s Sweet Side) Copyright 2013.

85 thoughts on “Turtle Fudge

  1. Pingback: Turtle Fudge | Niki's Sweet Side

    • Marshmallow cream or “fluff” is at almost every grocery store, Walmart, Target etc :) You can *try* mini marshmallows, but I can’t totally guarantee a good result. But if you try this, please let me know how it works for you! I’ve heard that the only difference between the cream and regular marshmallows is that regular marshmallows have more gelatin in them to help them set up. So I’d think that there wouldn’t be a problem…it’s worth a try! If I get time this weekend, I will make a small batch with regular marshmallows and update this response as to how it went :) Hope this helped Angie! ~Niki

    • Ok and I also just read that you should definitely melt them FIRST before adding them. Then add 1 teaspoon of corn syrup because the marshmallows are coated with powder sugar (which hardens the outside a little), The corn syrup get them a little softer so that your fudge doesn’t dry out. I would definitely do that if I wasn’t going to use the cream or “fluff” :)

    • Marshmallow cream is sold in jars labeled “FLUFF”…..you can buy it EVERYWHERE….every grocery store, WalMart…etc. :) I live in Canada, and yes, we can even get it here…

    • I’m thinking you would need to cut back on the caramel a little bit, Angela. Since there would be no nuts, there wouldn’t be anything for the caramel to “hold” onto to, so it might end up being messy in the end with that much caramel. Maybe use 2/3 of the amount of caramel that it calls for? I wouldn’t know exactly without trying it out myself, but that’s what I would do so that I didn’t waste my ingredients in the end ;)

  2. The marshmallow fluff is usually found around the ice cream toppings and ice cream cones.
    Also have you ever used the caramel condensed milk instead of the regular kind?

    • I guess it depends on different stores, my marshmallow cream has always been in the baking aisle at stores like (Walmart, Target, Save Mart, Food Max and Winco) But grocery stores are different depending on where y’all are from ;) And I’ve never heard of caramel condensed milk, do you mean already made? Or the kind that you stick in boiling water for a few hours? Either way it sounds delish! :D

  3. Would you be able to freeze this, do you think? I’d like to make it today for Christmas but don’t want to have to be re-doing it on December 23rd in a panic! :)

    • I wouldn’t recommend freezing it, but fudge keeps for an extended period of time. If you make it and store it in the refrigerator in plastic wrap, or ziplocs, it will keep for 3-4 weeks. So if you were feeling uneasy about making it that far ahead, just make it a week ahead, or 5 days or so, but make sure to keep it in the fridge. If you store it properly, I can guarantee you that it will be just fine after a few days and be perfect on Christmas day ;) I just made a batch, and shipped it to Atlanta Georgia. It took over a week to get there and it arrived just fine. And that’s without being refrigerated ;)

      • Niki, I froze my first batch of the fudge(after we gorged ourselves on chocolate first) for about one week. It survived the freezing! The only small casualty was the caramel drizzled on top, it melted away. But it was still awesome. I’M ADDICTED!! ;)

      • Yay!! :D So it does work lol! Oh good, well I’m glad that it worked for you! I’ll have to keep that in mind for the future! Happy Holidays to you and your family, Tammy and thanks for coming back and letting me it that works! That way others can do that as well! :D

  4. Made these last night as a test-run for Christmas. SO GOOD! I can’t seem to find a 9×9 pan anywhere, and I think I’d like the thickness better than my 8×8 which left them VERY tall. The caramel stays gooey but I think that’s the point. Love them! Thanks for the awesome, easy to read recipe. :)

    • Yay! I’m so glad that you liked the fudge, Krista! :) I agree about the 9×9 pan as well. It is supposed to be taller than normal fudge, but works really nicely in a 9×9. Thank you for stopping in and letting me know how it turned out! :D

  5. made these tonite but when l added 3 cups of choc.chips togather and sweet milk it when right crumble and took for ever to melt ,did l do something wrong ??

    • Hi Linda! Like I say in the tips and directions, it does take quite a while to melt, at least 15 mins to come together, but it does eventually come together when melted slowly on a low or medium-low heat. Crumbling shouldn’t occur, I’ve never had that happen..? I’ve used several different brands of sweetened condensed milk, and it’s worked everytime for me and others that I know. Especially when you add the marshmallow, it makes it even smoother. What type and brand of chocolate did you use? I’ve only ever used Ghirardelli or Guittard, they both melt nicely for this…I’m thinking it might have been the type of chocolate that you used? Let me know, and hopefully we can pinpoint the problem for you ;)

      • l used Hersheys which is a good brand ,but l just cut the fudge in squares and it did turn out great :) was wondering if l melted one bag at a time and just keep adding till all 3 were melted than add can of sweet milk would that make a diffences and easyer….Linda

      • Yay! I’m glad that it turned out after all, Linda! :D I am wondering why though, why you have 3 *bags* of chocolate? The recipe calls for 3 cups total, so that should be about a bag and a half (assuming you’ve bought the 11.5 oz bags) I just want to make sure you didn’t use too much chocolate ;)

        And you should be able to melt all of the chocolate at once if you’re using a big enough pot :) I just use a non-stick pot, start it slowly melting on low, then add the sweetened condensed milk. Continue on low, stirring when I can. That’s where the big pot comes into play, it’s so much easier to stir your choc and SCM that way ;)

        But I’m glad that in the end it worked out for you! And thank you for commenting back, so that in the future, we can help anyone else that has an issue ;) I want everyone to try this recipe and share it with their friends and families! It’s our favorite fudge recipe! :D Thanks again Linda
        ~Niki,

      • Hi Monica :) In California we have them almost everywhere. Anywhere from your local grocery store, to Walmart, or Target should carry them. Guittard may be a little harder to find, but Ghirardelli is available almost everywhere these days :D

  6. Just wondering what would happen if I made this without marshmallows or marshmallow cream? i detest marshmallows but otherwise these look/sound delicious!!

    • Hi Layla! The marshmallow gets melted into the chocolate, so you won’t taste marshmallow necessarily. It’s not like there’s a layer of marshmallow in there, the marshmallow just makes your fudge softer and lends a slight vanilla flavor to the fudge. If you didn’t add it, it would be a lot more firm. But if you like your fudge that way, then you could leave it out ;) But I can’t guarantee any results since I’ve never made it without marshmallow ;)

  7. Pingback: Easy English Toffee | Niki's Sweet Side

    • Hi Julia :) You could try melting 3.5 oz of mini marshmallows with 1 teaspoon of corn syrup on low in a small separate pan or microwave. Then add that to your chocolate. It should work just fine for a substitute. I haven’t tried it myself, but others have, and they’ve had good results from what I’ve heard :)

  8. I made these tonight, they look delicious but my lines are not even close to straight like yours are! Just wondering how u got the layers so straight across.

    • Was your fudge refrigerated when you cut it, Sarah? I’m not sure if you read the tips, but it says to make sure you refrigerate for at least a few hours or over night. Then cut them carefully with a large knife, cut them :D Works every time for me, and it also works well for a lot of different “bar” type desserts like this :D

    • Yay!! I’m so glad that it turned out well for you! The waiting time (for the layers to set up) is the only time consuming part, other than that…it really is an easy recipe! Thanks for leaving a comment telling me how well it turned out, I love hearing that! Hope you had a great holiday, Line Daly! :D

  9. Made these last night…found them to be too gooey…didn’t seem to set up in the fridge as firm as I think they should be. Is the 1 – 14oz can of the sweetened condensed milk called for in these recipe correct? In Canada, Eagle brand is sold in 300ml ( 10oz ) size cans. So I used just shy of one and a half cans. I would think that one can would have been move than enough. The almost can and a half called for in this recipe seemed to be too much. Anyone else find this problem with the recipe?

    • I have made this fudge over ten times now in the past month lol, and it’s never come out gooey for me. :( The fudge should be creamy, but not gooey. Is it your fudge or caramel that it gooey? I made a new batch yesterday, it’s in my fridge right now and it’s super firm. I always use Ghirardelli chocolate or guittard chocolate, so maybe it was the chocolate that you were using? I’d like to try and pinpoint the problem for you, that’s why I’m here :D And the fudge will be super soft at first and for the first couple of hours, but after a while it firms up nicely and you’re able to cut it into pretty squares. Let me know what type of chocolate and if it was the chocolate part or the caramel that was gooey for you, David, and I’ll get to the bottom of it lol! Or try at least ;)

      • Thanks for the reply …I did use good quality chocolate. I think the problem was with the amount of sweetened condensed milk. I may have made a mistake in the conversion of 14oz to ml. Does the 14 oz relate to volume or weight? Our cans of sweetened condensed milk are 3″ high and 2-3/4″ in diameter. Is that the same as yours? Maybe our 300ml can is the same amount as your 14oz and I shouldn’t have used a can and a half (14oz in volume)

      • Ok I consulted my fiancé for this one lol, and he says the 14 oz should measured by volume and not weight. So I think that’s where your problem lies. My 14 oz can is also 3″ by 2 3/4″ in diameter. So I think your 300ml can is indeed the same size as our 14 oz can. I’m looking into getting a measurement converter put on my blog very soon, so that in the future, folks like you can use it with ease right here on the blog to eliminate confusion. I’m sorry your fudge didn’t turn out as expected, I know there’s nothing worse than making a new recipe and it not turning out as planned. But hopefully you’d be willing to give it another shot, because I can promise you that this fudge is excellent. I hope this helped a little, and I’d love if you’d be willing to make it once more. If you decide to…please let me know how it turned out for you! Thanks for being understanding and working with me to try to figure this one out, David ;) Best wishes, ~ Niki

    • I had the same trouble. The cans here in Canada are definitely sized different. 14oz is 400ml…. Ours cans are 300ml. I used a can and a third and it worked beautifully. Huge hit and delicious!!!!!!

      • Awesome! I’m glad that in the end it worked out for you, Rachel! This fudge is definitely delicious! I can’t tell you how many batches I’ve made since last month lol! MANY! ;) Happy Holidays Rachel, and thanks for stopping in! :D

      • @ Rachel & David. I used the 300 ml can of sweetened condensed milk. It appears to be the same size. I bought a can of sweetened condensed milk in the US and compared the size to the one I purchased in Canada and it is the exact same size (Our Canadian 300 ml is the same as the US 14 oz can.) . Niki – Can it be made without the nuts and with only the caramel? I ran out of pecans and have lots of chocolate and caramels let over.

      • I’m sure that you could make it without the nuts, but I’d reduce the amount of caramel by about 1/3. Since there’s nothing for the caramel to “hold onto”, I’m afraid of your fudge being a little too gooey. It would be delicious, but slightly more gooey lol ;) Also, the nuts kind of balance the richness of the chocolate, but if you really like the fudge, then I’d say go for it!

  10. Do you have a fudge recipe that uses maraschino cherries? Had one in about the 60′s and have searched high and low and can not find it back. It was so good.

  11. Pingback: 20 Delicious Homemade Food Gifts | The Thrifty Frugal Mom

  12. quick question, I accidentally bought a can of Dulce de leche condensed milk, could I still use this in replace of the can of condensed milk?

    • Hmm, I don’t see why not Andrea. The flavor is going to be a little different, more caramel-y obviously. But I’d say go for it if you like the caramel flavor :D *But remember I’ve only used the regular sweetened condensed milk, so I can’t guarantee the results. However, if it were me, I’d have to try it to see what it would change, if anything. Let me know if you do try it, I’d love to know if it changed the flavor to a more caramel-y turtle fudge! :D

  13. Pingback: Fudge Recipes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s