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
The key to creamy, luscious fudge is controlling crystal formation. If the sucrose (table sugar) crystals are small, the fudge will feel creamy and smooth on your tongue. But if the crystals are large, the fudge develops a crumbly, dry, or even coarse texture.
How to make fudge creamy and not grainy? ›
Grainy Fudge
To avoid this issue, swirl the pan instead of stirring it with a spoon. You can use a wet pastry brush to wipe down any sugar that sticks to the sides of the pot.
What causes homemade fudge to be grainy? ›
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. Stirring would help sucrose molecules "find" one another and start forming crystals.
What makes fudge fudge? ›
Fudge is a dense, rich confection typically made with sugar, milk or cream, butter and chocolate or other flavorings. The base for fudge is boiled until it reaches the soft-ball stage (135 to 140 degrees F), then stirred or beaten as it cools to minimize the formation of sugar crystals.
What not to do when making fudge? ›
7 Common Mistakes to Avoid for Candy Shop-Worthy Fudge and Caramels
- Using the Wrong Pan. All candy and confections start by melting sugar. ...
- Stirring the Sugar. ...
- Not Using a Candy Thermometer. ...
- Leaving Out the Parchment Paper Lining. ...
- Skipping the Cooking Spray. ...
- Scraping the Pot. ...
- Using a Cold Knife to Slice.
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.
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.
How long do you boil fudge to get to soft ball stage? ›
How long does it take to make fudge:
- about 18 min to reach boiling.
- about 40 minutes to reach soft ball stage.
- 60 minutes to cool.
- 28 minutes to beat in a KitchenAid (your time for this may vary)
- 4 hours to set.
How do you fix fudge that is too soft? Bring the fudge back to a boil with 1–2 US tbsp (15–30 ml) of cream. If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream.
Can I fix fudge that didn't set? ›
OPTION 3) Sieve together some powdered sugar and cocoa powder, and gradually work this into your unset fudge until it reaches the consistency of dough, then roll out and cut into squares, or shape into balls and then roll in powdered sugar (roll the balls in icing sugar, not yourself).
If you discover that your mixture is grainy, some quick thinking will save the entire batch. Pour the fudge back into your pan, and add about a cup of water to it, along with a tablespoon or two of evaporated milk, whipping cream, or whatever cream you're using.
How do you keep fudge smooth? ›
For first-time candy makers: Look for recipes that call for corn syrup, marshmallows, or marshmallow crème. These ingredients prevent crystallization of sugar into large grains, so the texture of the fudge will remain smooth. Also, recipes using cream or condensed milk are less likely to curdle than regular milk.
What's the main ingredients in fudge? ›
This delicious fudge recipe is easy to make in the microwave with just 3 ingredients: chocolate chips, condensed milk, and butter. Add nuts, mini marshmallows, or candy before chilling to make this treat even more decadent, or try peanut butter chips instead of semisweet chocolate chips to make peanut butter fudge.
Should you stir fudge while it's cooking? ›
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 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).
What is the secret to smooth fudge that is not gritty? ›
If the sugar crystals are not properly dissolved before cooling, they can create a gritty texture. To avoid this, ensure that you stir the fudge mixture consistently and remove any sugar crystals that form on the sides of the pan using a wet pastry brush.
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? ›
Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!
How do I get my fudge to harden? ›
OPTION 2) Freeze it overnight. Cut it into squares. Cover each square thickly in melted chocolate, ensuring no part of the fudge is exposed. Cross your fingers and hope that the chocolate sets firmly before the fudge starts to thaw, and later impress your friends as you present them with your soft-centred chocolates.
