Turtle Fudge. An “Oh So Easy” recipe. A decades old easy and foolproof fudge recipe gets topped by crunchy toasted pecans, melted caramel candy and rich chocolate.
Turtle Fudge.
I do tend to get on a roll sometimes when one recipe naturally leads to another, which is how this Turtle Fudge came about after I posted my recipe for Turtle Cheesecake last week. I’m pretty happy that it did; this stuff ispretty fantastic.
Turtle Fudge
Ever since I was a kid, I’d occasionally make fudge from that super-simple recipe on the side of the sweetened condensed can. Perhapsbecause it is so easy, super smooth, chocolatey and creamy, I’ve rarely tried other kids of chocolate fudge.
I like to use 50% dark chocolate chips for this recipe but you can use semisweet as well.
Perhaps though, it is merely a hold over memory from childhood that I like to revisit. I have sort of added a bit of a more adult twist on the recipe using 50% cocoa, dark chocolate chips in the recipe, as my taste in chocolate is now definitely on the dark side.
Turtle Fudge original 2017 photo
Turtle Fudge for Holiday gift giving.
I was also planning on talking about food gifts for the Holidays, which I love to give and receive myself. Gift giving is hard enough as it is, and shopping amongst the large Holiday crows holds zero appeal for me anyway. I’d much rather give a small present that tells someone they were worth my time and care.
Individually wrapped soft caramel candy like Kraft Caramels is what I use for this recipe.
In my younger days I would have thought that homemade gifts, even food gifts, were the cheapskates way out. While I am still known for a bit of a frugal nature, I haven’t thought that way in a very long time.
Gifts of homemade jam like my recent Carrot Cake Jam or my favourite Easy Homemade Marmalade or even a pretty package of Old Fashioned Shortbread Cookies are always well received.
Time seems to be the most precious commodity in modern life, so if you take the time to slow down and make delicious treats for those closest to you, they will be among the most appreciated of the season.
Turtle Fudge. An oh so easy recipe!
This Turtle Fudge was very well received by my taste testers and I suspect some may be expecting a second helping in my Christmas care packages this year.
You might also like this terrific recipe for Turtle Cheesecake!
Originally published November 2017. Updated December 2020.
Turtle Fudge is another of our No-Bake treats you’ll love.
If you liked this recipe you many want to check out this great collection of No Bake Cookies that was incredibly popular during our last Holiday season.
No Bake Christmas Cookies
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Yield: 36 fudge squares
Turtle Fudge
Turtle Fudge. An "Oh So Easy" recipe. A decades old easy and foolproof fudge recipe gets topped by crunchy toasted pecans, melted caramel candy and rich chocolate.
Ingredients
- 3 cups dark chocolate chips, you can use semi-sweet if you prefer
- 1 can Sweetened Condensed Milk. (300ml in Canada; 14 oz in the US)
- pinch salt
- 2 tsp vanilla extract
- 1 1/2 cups toasted pecans
- 24 soft caramel candies, I used Kraft
- 1 tbsp whipping cream or whole milk
- 1/2 cup chocolate chips, melted for top
Instructions
- Start by toasting the pecans in a preheated 350 degree F oven for 8 to 10 minutes, tossing them once, half way through that time.
- Let them cool completely, then snap each pecan into about 4 pieces.
- Line a 8 or 9 inch square baking pan with parchment paper. I prefer the 8 inch pan for slightly thicker chunks of fudge.
- Add the 3 cups of chocolate chips, the can of sweetened milk , the vanilla extract and salt to a small saucepan and melt over medium low heat, just until the chocolate is melted. Be careful not to overheat this mixture. Take it low and slow.
- Spread the mixture evenly into the lined pan.
To finish the Turtle Fudge.
- Sprinkle the pecan pieces evenly over the surface of the fudge and press down lightly to make sure they get good contact with the fudge layer.
- In a small saucepan over low heat, melt the caramel candies and whipping cream. Again, do this low and slow because overheating the caramel may cause it to go brittle.
- Drizzle the caramel over the pecan layer.
- Melt the 1/2 cup of chocolate chips in a double boiler and drizzle all over the caramel and pecans.
- Chill for several hours or overnight before cutting into small squares or bars. Store in an airtight container in the fridge.
Nutrition Information
Yield
36Serving Size
1 fudge square
Amount Per ServingCalories 173Total Fat 9gSaturated Fat 5gUnsaturated Fat 0gCholesterol 2mgSodium 42mgCarbohydrates 20gFiber 1gSugar 16gProtein 2g
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FAQs
You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).
How to make fudge creamy and not grainy? ›
By cooling the fudge prior to agitation (like in the recipes included in this article), on the other hand, you'll get much smaller, finer sugar crystals and a finished fudge with a smooth, creamy texture. Cool the mixture until it reads 120° F on the thermometer—no stirring. This can take 1 to 1/2 hours.
What can you make with fudge that didn't set? ›
Options for what you can do with your unset fudge:
OPTION 1) Depending on how runny it is, you can either use it as a frosting for cakes, or a sauce for ice-cream. OPTION 2) Freeze it overnight. Cut it into squares. Cover each square thickly in melted chocolate, ensuring no part of the fudge is exposed.
What causes homemade fudge to be grainy? ›
Grainy Fudge
The sugars probably crystallized, a common mistake when making candy like fudge or caramel. If the melting sugar splashes onto the sides of the pan, it turns back into crystals and causes the fudge to seize up. To avoid this issue, swirl the pan instead of stirring it with a spoon.
Should you stir fudge while boiling? ›
Don't stir!
Once the fudge reaches soft-ball stage on the candy thermometer, remove from the heat and let the temperature drop to 110°F. Keep that spoon or spatula out of the pot until this happens. If you stir too early in the process, you'll make the sugar crystals too big and end up with grainy fudge.
Why won't my 2 ingredient fudge set? ›
The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.
How do you make homemade fudge firmer? ›
Harden the fudge: Place your container or tins in the fridge for 2 hours, which is the time it takes for the fudge to set. Once it's hardened, cut the fudge into 12 pieces or remove it from the muffin tins. Store in the fridge or the freezer (if you don't devour it right away).
When should you not make fudge? ›
Humidity can cause fudge to boil over in the pan or stay soft when set, so try to avoid working on humid days if at all possible. If waiting for a less humid day isn't feasible, you'll need to boil your fudge at a slightly higher temperature than usual — or just order some delicious fudge from Wockenfuss!
Will powdered sugar thicken fudge? ›
How to thicken your fudge? If your fudge it noticeably thin, you may want to add more chocolate. If you are out of chocolate, you can also add 1/4-1/2 cup of powdered sugar. This, however, can make the fudge very sweet.
What is the secret to smooth fudge that is not gritty? ›
Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.
If there is too much evaporation, when the cooking time is too long, there will not be enough water left in the fudge and it will be too hard. Conversely, if the cooking time is too brief and there is not enough evaporation, too much water will remain and the fudge will be too soft.
Can I reboil fudge that didn't set? ›
How can you fix soft fudge? Put it in a microwave safe bowl that is large enough that it won't boil over. Reheat it to the boiling point and cook for about 3 more minutes. Then you can beat some powdered sugar into it if this doesn't make it set.
Why won't my 3 ingredient condensed milk fudge set? ›
This often happens when the condensed milk and chocolate chip mixture isn't hot enough to start. Everything must be completely melted before it is transferred to the pan to cool. Heat in 30-second bursts in the microwave, stirring well between each to ensure everything is melting evenly.
Why is my fudge like taffy? ›
If the fudge is very soft and slightly chewy then it is possible that it did not quite cook to soft ball stage and next time the mixture should be cooked to a slightly higher temperature (soft ball is 112-116c/235-240F and a sugar or candy thermometer can help).
How do you keep homemade fudge soft? ›
Wrap your fudge in an air-tight container. Several layers of saran wrap, vacuum seal, Tupperware should all keep the moisture locked in pretty good. A couple hours before you would like to enjoy your fudge, take it out of the freezer and allow it to thaw out on your counter.
What gives fudge its firm texture? ›
Cooking. Cooking is necessary to dissolve sugar crystals and to evaporate part of the water in the cream. The length of this step has a direct impact on the firmness of the fudge. As water gradually evaporates, sugar is concentrated and the temperature of the mixture rises above 100°C (212°F).
What does cream of tartar do in fudge? ›
If you add a teaspoon of Cream of Tartar to fudge this will inhibit the formation of crystals to a degree but please be aware THIS DOES NOT REPLACE THE BEATING PROCESS!
Can you beat fudge in a stand mixer? ›
Pour the mixture over the chocolate, being sure to shake, not scrape, the mixture from the pot. Set aside to cool for 10 to 12 minutes. (This prevents a grainy consistency.) Using the clean wooden spoon or a standing mixer on low speed, stir or beat the mixture until the chocolate is completely melted and incorporated.
