Turtle Fudge is a homemade candy with rich chocolate, caramel swirls and nuts. Pure decadence in every bite! So easy to make, and perfect for the holidays too!
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Why this Fudge is Best
What’s better than chocolate fudge? Chocolate fudge with CARAMEL!
I call it “turtle fudge” because it tastes just like those chocolate covered caramel pecan candies of the same name.
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!
Today’s turtle fudge starts off using our favorite Fannie May fudge as a base. It’s easy to make, with no candy thermometer needed!
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. Or use some of our homemade caramel instead.
- 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 the pecans for an even deeper dimension of flavor and aroma.
Tips and Tricks
Pour the fudge mixture into a 15 x 10 x 1-inch baking sheet to set. Make sure to line your pan with parchment paper first! No large baking sheet? Use two 13×9 baking dishes instead.
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!
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.
I used regular marshmallows. You can use mini marshmallows if that’s what you have.
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.
Yes, feel free to omit the nuts for a delicious pecan-free chocolate caramel fudge.
More Homemade Candy Recipes
- 4 cups granulated sugar
- 1 cup milk
- 1 cup unsalted butter
- 25 marshmallows
- 1 package milk chocolate chips 11.5 ounces
- 1 package semisweet chocolate chips 12 ounces
- 2 ounces unsweetened chocolate
- 1 teaspoon pure vanilla extract
- 1 package caramel bits, or about 2 cups caramels 11 ounce
- 2 tablespoons heavy cream
- 2 ½ cups pecan halves chopped
- In a large saucepan, combine sugar, milk, and butter.
- Bring to a boil over medium high heat, stirring constantly.
- Once boiling, keep at a rolling boil for two full minutes (still stirring).
- For this next step, I use a stand mixer with whisk attachment, but a hand mixer would work too.
- In a large bowl, combine marshmallows and chocolates, and vanilla extract.
- 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.
- 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.
- 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.
- Refrigerate for 3 hours, or overnight.
- Cut into small bites and enjoy, or keep in large pieces in a ziploc bag (uncut) for up to two weeks!
- Make in advance. I usually make fudge a week or two before, and keep it (unsliced) in a ziploc bag until ready to use.
- Freeze. Fudge can be frozen in airtight ziploc bags for up to 3 months.