★★★★★

Turtle Fudge

Turtle Fudge is a homemade candy with rich chocolate, caramel swirls and nuts. Pure decadence in every bite!

Turtle Fudge is made with a rich, chocolate base and swirled with caramel and packed with crunchy pecans! #thinkfisher

Caramel Pecan Fudge

What’s better than chocolate fudge? Chocolate fudge with CARAMEL!

When you add pecans to the mix? All bets are off.

This caramel pecan fudge has it all: rich chocolate flavor, the buttery sweet caramel, and crunch pecans. Every square of this smooth fudge is packed with s

I call it “turtle fudge” because it tastes just like those chocolate covered caramel pecan candies of the same name. No turtles were harmed in the making of this fudge!

Call it whatever you like, but be prepared: this is a fudge you’re going to want to keep all to yourself. If you can exercise at least a little self control, this fudge makes a perfect homemade gift for the holidays.

  • Velvety smooth chocolate fudge.
  • Pecans for a nutty crunch.
  • Drizzled with caramel.
  • Stays fresh and delicious for weeks!
Turtle Fudge is made with a rich, chocolate base and swirled with caramel and packed with crunchy pecans! #thinkfisher

Ingredient Notes

To make the fudge base, you start by boiling a mixture of butter, sugar and heavy cream.

For making turtle fudge, you’ll need these other ingredients.

  • Marshmallows – Creates a soft, smooth fudge consistency.
  • Chocolate – This recipe uses both chocolate chips and unsweetened baking chocolate squares for a perfectly rich cocoa flavor.
  • Caramel – You can use the caramel baking bits like I did, or substitute unwrapped soft caramel candies.
  • Heavy cream – A splash of this things the chocolate mixture without sacrificing the rich taste.
  • Pecan halves – You can add them straight from the package or toast them for an even deeper dimension of flavor and aroma. I use Fisher’s brand.
Turtle Fudge is made with a rich, chocolate base and swirled with caramel and packed with crunchy pecans! #thinkfisher

Tips and Tricks

I pour the fudge mixture into a 15 x 10 inch baking sheet to set. Make sure to line your pan with parchment paper first!

The final step in this fudge recipe is swirling melted caramel on top. Drizzle the caramel mixture over the chocolate fudge, then use the flat side of a knife to swirl it into the chocolate. Delicious and pretty!

One of the nice things about making candy for the holidays is that it can be made in advance. I usually make fudge a week or two before, and keep it (unsliced) in a ziploc bag until ready to use.

I have even outlined how to store fudge in my guide for how to make fudge! It’s almost as good as my favorite Butterfinger Fudge recipe. Maybe even better.

Turtle Fudge is made with a rich, chocolate base and swirled with caramel and packed with crunchy pecans!

Recipe FAQs

What kind of milk is best?

You can use any kind of milk in this fudge recipe! I have made the turtle fudge with both skim and whole milk, and didn’t notice a difference in the flavor either way.

Should I use regular marshmallows or mini marshmallows?

I used regular marshmallows. You can use mini marshmallows if that’s what you have. Each regular marshmallow is the equivalent of about 10 mini ones, so adjust the amounts in the recipe accordingly!

Can I use dark chocolate chips instead?

You can, just expect the flavor to be less sweet. We preferred the taste of the fudge when it was made with both semi-sweet and milk chocolate morsels.

Can I make it without nuts?

Yes, feel free to omit the nuts for a delicious pecan-free chocolate caramel fudge.

Turtle Fudge is made with a rich, chocolate base and swirled with caramel and packed with crunchy pecans!
Yield: 120 pieces

Turtle Fudge

Prep Time 15 minutes
Cook Time 12 minutes
Additional Time 3 hours
Total Time 3 hours 27 minutes

Turtle Fudge is made with a rich, chocolate base and swirled with caramel and packed with crunchy pecans!

Ingredients

  • 4 cups granulated sugar
  • 1 cup milk
  • 1 cup unsalted butter
  • 25 marshmallows
  • 1 package (11.5 ounces) milk chocolate chips
  • 1 package (12 ounces) semisweet chocolate chips
  • 2 ounces unsweetened chocolate
  • 1 teaspoon pure vanilla extract
  • 1 package (11 ounce) caramel bits, or about 2 cups caramels
  • 2 tablespoons heavy cream
  • 2 ½ cups pecan halves, chopped

Instructions

  1. In a large saucepan, combine sugar, milk, and butter.
  2. Bring to a boil over medium high heat, stirring constantly.
  3. Once boiling, keep at a rolling boil for two full minutes (still stirring).
  4. For this next step, I use a stand mixer with whisk attachment, but a hand mixer would work too.
  5. In a large bowl, combine marshmallows and chocolates, and vanilla extract.
  6. Pour hot mixture over these ingredients and blend until smooth. I turn my mixer on medium speed and allow it to blend for about 2-3 minutes, scraping down the sides of the bowl several times.
  7. While this is mixing, place your caramel and heavy cream in a microwave safe bowl and heat for 1-2 minutes, stirring every 30 seconds until melted and smooth. Set aside.
  8. Once the chocolate fudge mixture is smooth, and all the marshmallows are melted, fold in the pecan halves. Pour the fudge mixture into a parchment paper lined 15inch x 10inch x 1inch baking sheet. Drizzle with hot caramel, using a knife to swirl it into the fudge.
  9. Refrigerate for 3 hours, or overnight.
  10. Cut into small bites and enjoy, or keep in large pieces in a ziploc bag (uncut) for up to two weeks!

Nutrition Information:

Yield:

120

Serving Size:

1 piece

Amount Per Serving: Calories: 82Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 5mgSodium: 12mgCarbohydrates: 12gFiber: 0gSugar: 11gProtein: 1g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on December 5, 2016

Comments & Reviews

  1. Please tell me why on earth you’d use skim milk, when all the other ingredients are of high calorie value. Definitely should use either half & half or heavy cream. Skim milk should even exist, because it’s absolutely nasty & pretty much tasteless.

    1. Tell me how you really feel.
      I use skim milk because that’s the type of milk my family drinks, and many other families drink it as well. So it’s my recipe, and I use what we have on hand. Feel free to use any type of milk if YOU’RE the one making the recipe, but there’s no need to be nasty about it.

  2. Hahaha!  I am finding myself in the same place this year.  My holiday boxes are still sitting in our living room.  I have out most of what I want to put up, but I’m struggling with feeling the holiday cheer.  Jer says it’s because it isn’t super cold or snowy here.  Maybe I need to make a few batches of fudge to get that holiday mojo going!  I love that you added caramel and pecans to the creamy chocolate fudge.  YUM!

  3. A bunch of cookies and candy are the best way to ho for holiday desserts, and this fudge has to be top on the list!

  4. I need to add pecans to my grocery list, because this fudge needs to make an appearance in my house soon!

  5. I love anything “turtle-y”! Nuts, chocolate and caramel are pretty much a match made in heaven!

  6. You fudge recipes are the best!! I actually just picked up a big bag of Fischer Pecans myself, so looks like there might be a fudge in my future! 

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