Turtles, turtles, ra, ra, ra! Sorry; I can only think of that little jingle associated with the television commercial for Turtles Chocolates whenever I’m in close proximity of this Turtle Chocolate Fudge.
And, when that jingle is not in my head, I always think of my ex wife’s mom, Rosie. She LOVED Turtles Chocolates – like, completely adored them!
When I found this recipe a few weeks back, I knew I needed to make them and share them with you and my workmates. We have a Christmas potluck coming up in a few days at the office, and I self-assigned myself to provide the desserts. I’m sure this Turtle Chocolate Fudge will be a hit, but I’m also bringing Christmas Chocolate Truffles, Glace Cherry Shortbread, Gingerbread Bundt Cake, and Candy Cane Cookie Bars. I’m sure that selection will satisfy everyone’s tastes.
At this point, I’m hoping that the Turtle Chocolate Fudge will last long enough to make its appearance at the potluck. Every time my back is turned, a piece or two seems to disappear. I’m not sure who’s eating it, because John.e or McKenna would never do that! (Insert eye roll here!) Maybe it’s the cats; maybe Jake and Maggie have a sweet tooth.
I love how much this fudge stays true to the original Turtle Chocolate. The gooey consistency of the caramel is deliciously awesome, yet it’s not too sweet. All caramel tends to be a little too sweet for my personal taste, but this one just seems to hit the right sugar note.
The fudgy bottom of the truffle, in truth, can be made on its own. It’s really that good! In fact, now that I think about it, you could leave the caramel off completely and just make a pecan chocolate fudge. That’s an idea I’ll write in my recipe idea book for later use. (Yes, I have a note book that’s dedicated to recipe ideas. Whenever I’m stumped, I can flip through for inspiration. It’s not weird.)
I’m going to go package up what’s left of the fudge now for the potluck. Then, I’ll tuck it away at the back of the fridge in an unflattering container so that ‘the cats’ can’t find it!
Turtle Chocolate Fudge
- 50 Kraft Caramels, unwrapped
- 2 tablespoons milk
- 3 cups semi-sweet chocolate chips
- 14 ounces canned condensed milk
- ¼ teaspoon salt
- 2 cups pecans, roughly chopped
- 1 1/2 teaspoon vanilla extract
- Line a 9x13 inch pan with parchment paper; be sure the parchment paper comes up the sides of the pan for maximum coverage
- In a saucepan, on very low heat, melt the chocolate chips with the condensed milk and salt until smooth.
- Remove from heat and stir in the vanilla and 1 ½ cups of the chopped pecans.
- Pour the fudge mixture into the prepared pan and using a rubber spatula, press the fudge into the pan; be sure to evenly spread the fudge over the surface of the pan, including the corners. Set aside.
- In a large stainless steel bowl, over a sauce pan of simmering water, heat the caramels and milk together until melted and smooth.
- Evenly smear the caramel over the top of the fudge.
- Top with the remaining chopped pecans.
- Cover and refrigerate for at least one hour before cutting into squares.
- Keep fudge stored in the refrigerator to avoid melting.