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Triple Chocolate Turtle Fudge Recipe

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4.2 from 13 reviews

Indulge in the rich and decadent Triple Chocolate Turtle Fudge, a luscious treat combining bittersweet and semi-sweet chocolate chips with creamy caramel, marshmallow creme, and crunchy pecans. This no-bake fudge is layered with melted caramel and finished with a smooth, velvety chocolate topping, perfect for sharing at gatherings or enjoying as a special dessert.

Ingredients

Fudge

  • ⅔ cup Challenge Unsalted Butter
  • 3 cups granulated sugar
  • ⅔ cup evaporated milk
  • 1 cup bittersweet chocolate chips (60% cacao)
  • 1 ½ cups semi-sweet chocolate chips
  • 3 1.55 oz Hershey's candy bars, chopped
  • 7 ounce jar marshmallow creme
  • 1 teaspoon vanilla extract
  • 1 cup coarsely chopped pecans

Caramel Layer

  • 1 11 oz bag caramels, unwrapped
  • 3 tbsp evaporated milk

Instructions

  1. Prepare the baking dish: Spray a 9-inch baking dish with cooking spray and line it with parchment paper to prevent sticking. Set aside.
  2. Melt the caramel: In a microwave-safe bowl, combine the unwrapped caramels and 3 tablespoons of evaporated milk. Heat in 30-second intervals, stirring in between, until the caramel is completely melted and smooth. Keep warm.
  3. Make the fudge base: In a heavy-bottomed saucepan, combine the butter, granulated sugar, and ⅔ cup evaporated milk.
  4. Boil the mixture: Bring the mixture to a boil over medium heat, stirring frequently to dissolve the sugar and prevent burning.
  5. Continue boiling: Once at a full boil, maintain boiling for 5 minutes while stirring continuously and scraping down the sides of the saucepan to avoid crystallization.
  6. Add chocolate: Remove from heat and whisk in bittersweet chocolate chips, semi-sweet chocolate chips, and chopped Hershey's candy bars to achieve a smooth, lump-free mixture.
  7. Incorporate marshmallow creme and vanilla: Stir in the marshmallow creme and vanilla extract until fully blended.
  8. Fold in pecans: Gently fold in the coarsely chopped pecans to add crunch and flavor.
  9. First fudge layer: Pour half of the fudge mixture into the prepared baking dish and spread evenly.
  10. Add caramel layer: Spoon the melted caramel carefully over the fudge layer and spread it smoothly.
  11. Second fudge layer: Spoon the remaining fudge mixture over the caramel and use an offset spatula to smooth the top layer evenly.
  12. Chill to set: Allow the fudge to cool to room temperature, then refrigerate for at least two hours to firm up.
  13. Slice and serve: Cut the fudge into small squares and serve as a rich, chocolaty treat.

Notes

  • Use parchment paper to easily lift the fudge out of the pan for clean slicing.
  • Stir continuously when boiling to prevent sugar crystallization.
  • Adjust pecans quantity or omit for a nut-free version.
  • Store fudge in an airtight container in the refrigerator for up to one week.
  • Allow fudge to come to room temperature briefly before serving for optimal texture.

Find it online: https://cookedbygrace.com/triple-chocolate-turtle-fudge-recipe/