Turtle Chocolate Fudge
Lord Byron's Kitchen
semi-sweet chocolate chips
sweetened condensed milk
(not evaporated milk!)
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 sweetened 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.