This Turtle Fudge is decadent, delicious and loaded with pecans and caramel!
I am apologizing in advance. I am sorry. Very sorry.
I just couldn’t help myself. I HAD to make this fudge for the blog today. I had no choice! You know why? I’ll tell you why. Because if I didn’t I would probably run my family into the poor house buying fudge from the little fudge shop in town all summer long to support my habit.
It’s all because of that kid that stands in front of the store day after day, week after week, month after month ALL summer long. “Would you like to try a sample of our homemade fudge today?” she asks. Well, that’s a silly question! Of course, I’d like to try a piece of that delicious fudge. I’d like to eat the whole tray if you really want my honest opinion!!
It’s a little place in Stone Harbor, New Jersey called The Original Fudge Kitchen and they have been making fudge for over 40 years. They have 22 different flavors of fudge and you can watch them whipping it up right in the front window! They’ve got the classic chocolate and vanilla fudge along with Oreo cookie, rocky road, peanut butter, Bing cherry vanilla, chocolate marshmallow and the list goes on!
My will power just goes right out the door when I walk in. I can’t help myself. So today I decided to bring a little of the Fudge Kitchen to The Beach House Kitchen and make my own decadent fudge.
I hope you guys like fudge as much as I do because this one is dee-lish! It’s Turtle Fudge! Could it get any better? Chocolate, pecans and caramel! Just take a peek at that fudge.
It’s loaded with yummy pecans and gooey caramel. It’s the classic turtle candy made into fudge. It’s smooth and creamy and so easy to make! Prep time is less than 20 minutes! The only hard part is waiting for it to chill until it’s firm and ready for cutting.
It’s the simple things in life that make me happy! Hopefully, this fudge makes you guys happy too! Have a great week!
Ingredients
- 1 14 oz. bag Kraft Caramels, about 50 pieces
- 2 Tbsp. milk
- 1 1/2 cups semi-sweet chocolate chips
- 1 1/2 cups milk chocolate chips
- 1 14 oz. can sweetened condensed milk
- pinch of salt
- 1 1/2 cups roughly chopped pecans
- 1 1/2 tsp. vanilla extract
Instructions
- Line an 8x8 pan with parchment paper with ends of parchment paper extending over the sides of the pan.
- Spray parchment paper lightly with non-stick cooking spray. Set aside.
- Microwave caramels and milk in a microwave safe bowl on high for two minutes or until caramel is completely melted, stirring every 30 seconds until well blended.
- In a heavy saucepan melt the chocolate chips, sweetened condensed milk and salt over low heat.
- Remove from the heat and stir in one cup of the pecans and the vanilla.
- Pour half of the fudge mixture into the prepared pan.
- Pour the warm caramel over the fudge mixture, then pour the remaining fudge on top of the caramel.
- Sprinkle with the remaining pecans.
- Cover and refrigerate at least two hours.
- Use the sides of the parchment paper to remove fudge from the pan.
- Cut into squares.
I don’t think you should have to apologize for this fudge. Or any fudge for that matter. I’ll always take a piece (or three) of this decadent creation. Looks fabulous!
Thanks Liz! Have a great week!!
YUMMY FUDGE! This looks so incredibly decadent. I love when your favorite food spots inspire you to make your food favorites. This recipe is a treat for sure! I’m loving it! Great recipe, Mary Ann!
Thanks so much Heather! It really is a decadent treat! Hope you enjoy your week!
This fudge make me very happy , it looks delicious. May Anne, you are tempting me. I probably eat any leftover caramels before the fudge is done.
Me too Gerlinde! I can’t resist this one!
I love The Original Fudge Kitchen in Stone Harbor!!! One of our must-go-to stops while walking around the gorgeous little town. But I have to say your fudge rivals theirs for sure – pinned it :) :)
Thanks so much Linda! So many great places in Stone Harbor! Such a fun place to vacation!
Omg fudge… With caramel and pecans and chocolate… I am in heaven… This looks so so so delicious!!!
Thanks Anne! Hope you enjoy it if you try it!
This looks incredible! That caramel layer! It looks perfect :)
Thanks Jessica! It’s really delish! And so easy! Your church would love it!!
I am lucky to live around the corner from the Beach House Kitchen in the summer and got to try these babies! Boy are they good! Decadent is the best word to describe them! Thanks Mare for giving us a taste!!
Anytime Rose! You guys are always welcome at the Beach House Kitchen!
Another one to try this weekend when the sweet tooth crowd comes to the shore. Can’t wait to try this!
I think it will be a hit Eleanor! Have fun!
I have no power to resist fudge either :) Love turtle fudge, especially. Perfect!
Thanks so much Jennifer! Enjoy the day!
These seriously look sensational!
Thanks so much Jocelyn! Everyone deserves a decadent little treat every now and then! Have a great day!
OMG. OMG. OMG.
LOL! Hope you like it!
Oh, don’t you apologize for making this fudge! Why would you ever apologize for something so amazingly sweet and caramelly and utterly delicious! I bet that this “turtle” version is so good! Great share, as always, Mary! :D
Thanks Kennedy! You’re so sweet!
Gah! For real, Mary Ann! Don’t you know I’m allergic to chocolate and your amazing money shots of this turtle fudge is TORTURE to my soul!!! Like I want to break my leg off my body and kick myself in the head, type of torture! For real, this fudge looks all kinds of crazy delicious! With only 20 minutes of hands on time, of course I’m going to be the amazingly wonderful wife that I am and make these for the hubs. So then I will get to be tortured AGAIN as I watch him “Ohhh and ahhhh” over how scrumptious these decadent babies are as he stuff his face. Joy. ;) Your family should totally forgive you for spending all their (lunch) money at the fudge shop- because hello! This fudge is like the ultimate way to appologize! ♡ Pinned! Cheers, my dear! (P.S. Keep bringing on the torture- I can handle the drool!)
Cheyanne, I live for your comments! You are sooo funny! Your husband must be laughing all day!! I said I was sorry at the beginning of the post! Lol! I will share something non-chocolate soon just for you! Have a great day!
My goodness, Mary Ann! You had me at turtle! I am in looooove!! If that shop were around the corner from me, I think I’d be in trouble! This is glorious my dear!
The Jersey shore is a dangerous place to visit! Too many good things to eat!
Oh man, this fudge looks so good! I have a question, though: The recipe says to put the caramel layer between the layers of fudge, but in the pictures, the caramel layer is on the bottom. Does it matter which way you do it?
The caramel made its way to the bottom by itself even though I put a layer of the fudge in first. Not sure if it was the heat and humidity here that made the caramel go to the bottom. You could put a thicker layer of fudge at the bottom, but I can tell you it really doesn’t matter because it will be delicious either way! Enjoy it and thanks for commenting Lisa!
Hello , may i ask you a question. The recipe says 1 14 oz ,it means 1 oz + 14 oz or 1 oz + 1/4 oz or….. how many grams in 1 14 oz ?
thank you.
It means one 14 ounce bag of caramels. It’s about 50 small pre-wrapped caramels. They are sold in a bag by Kraft. Hope you enjoy! 14 ounces is 396.893 grams.
thank you♥
Do you know of any English sweet I could replace the caramels with as we dot have them here in rainy England.
Hello Vi! I’m so sorry you can’t get caramels in England. I do have a recipe for homemade Espresso Caramels on the blog. They are really easy to make, and you can just omit the espresso. Then the Turtle Fudge would be TOTALLY from scratch! Thanks for following the blog!
I have just finished making this and it is now in the fridge as the directions stated, can’t wait to try a piece. Does it have to be stored in fridge?
Great Jan! You’re going to love this fudge! Unless you live somewhere where it is really warm and humid fudge can be stored at room temperature for up to two weeks. Not that this fudge will last anywhere for two weeks! My family gobbles it up way before that! Enjoy and have an awesome Thanksgiving!
I followed this recipe…tasted great but…the caramel melted once it sat out from the fridge…I was going to make it again and not delute the caramel w/milk but didnt want to chance it as I didnt have time to do it again since it was for a cookie /candy exchange…so I just did the pecan fudge part and it was amazing :) Has anyone else had this happen?
Mine didn’t last long after it came out of the fridge Deb. It’s best kept in an airtight container at cooler temps. If it’s warmer where you live pop it in the fridge and then just take it out before you’re ready to serve. Glad it worked well without the caramel!
Your recipe says pour 1/2 of fudge,then caramel, then rest of fudge. Why does the pictures of the finished recipe show all the caramel on the bottom of the fudge? Just wasn’t sure which way was correct.
Hi Kathy. For some reason that day my caramel ended up on the bottom. Don’t know whether it was the humidity (I made it on a 90 degree day in July) or not. Don’t worry though, where ever the caramel ends up it’s delicious! Let me know, and if you get a photo be sure to tag #thebeachhousekitchen on Instagram!
Sooo, first time fudge maker here and I just made a batch and have placed in the fridge to chill. I have a question about the chocolate chips and sweetened condensed milk. Should it become a liquid form, where you can actually pour it? Mine was more soft ball form and I had to press it into my pan. If I would have left it on the low heat, would it have become more of a liquid form? Lol… feeling like, maybe, I jumped the gun.
Hi Melissa. It should be more pourable. Yes, if you let the chocolate chips thoroughly melt on low heat with the sweetened condensed milk the mixture should be nice and smooth when totally melted. But honestly, I bet it’ll still taste good!