Salted caramel sauce stuffed between two layers of rich chocolate fudge. Garnished with pecans and drizzled with caramel sauce and sea salt. A decadently rich fudge for the holidays.
Fudge is one of those desserts that is best in little bites. It doesn’t take a lot to seriously quench a sweet tooth. This turtle fudge is insanely rich and packed full of all those holiday goodies like chocolate, caramel and pecans. If you’ve never made fudge before, you’ll love how easy this recipe is!
Every year around this time, I crave fudge! It’s a timeless holiday staple that we’ve all grown up with. It’s on every dessert table spread this time of year.
It’s a holiday dessert that will have heads spinning.
The holidays are all about spending time with family and friends. It’s a time we get together and cherish every moment. It’s a time we’re thankful for what we have. It’s a time where we give back to those who need help.
A simple gesture like baked goods can really brighten someones day.
What I love most about this recipe is the added sea salt. Caramel sauce can be overly sweet sometimes. I love that sea salt enhances the flavor and adds a bit of savory in an overly rich dessert.
Be sure to use the sea salt sparingly. Too much is never a good thing. I like to grind fresh sea salt in my hand then sprinkle it over the top. A little bit to each caramel layer will cut through the sweetness nicely.
The chocolate fudge layer uses incredibly simple ingredients. In fact, it’s a mix of sweetened condensed milk, semi-sweet chocolate chips, a little vanilla and creamy butter. Of course, the butter is optional, but I like to add it for a velvety rich flavor.
The caramel layer uses a simple combination of caramel candies and a few drops of milk. This allows the candy to melt and have a silky smooth base.
Turtle Fudge is one of those recipes best served for special occasions. However, that doesn’t mean it can’t be made ahead and stored in the freezer. I know a few people in my family who freeze fudge batches and eat one at a time. I may have done that a time or two also!
If serving for a holiday party, be sure to refrigerate before placing on the table.
What will you be making in the kitchen over the holiday season?
- 2 cups (12 oz.) Semi-Sweet chocolate chips
- 1 can ((14 oz.) sweetened condensed milk)
- 1 teaspoon vanilla extract
- 1 + 1/2 tablespoons butter
- 1 + 1/2 packages ((16 1/2 oz.) caramels candies)
- 3 tablespoons milk/cream/half half
- 2 tablespoons butter
- 1 cup (6 oz.) Semi-Sweet chocolate chips
- 7 oz . ((1/2 can) sweetened condensed milk)
- 1/2 teaspoon vanilla extract
- 1 tablespoon butter
- 3/4 cup pecans (, whole or pieces)
- Few pinches of sea salt
- Cover a 9 x 9 inch OR 8 x 8 inch casserole dish with foil over flowing from dish. Spray with cooking spray or butter; set aside.
- Caramel Layer - In a small saucepan over medium heat, melt caramel candies, milk and butter. Stir occasionally and turn heat down if needed to avoid burning candy. Melt and stir caramel mixture until silky smooth. Remove from heat. Set aside 1/2 cup caramel sauce for topping.
- Bottom Layer - In a medium saucepan over low heat, melt 14 oz. sweetened condensed milk and 12 oz. semi-sweet chocolate chips. Stir occasionally and turn heat down if needed. Stir in butter and vanilla extract. Whip mixture until glossy and smooth. Remove from heat.
- Pour chocolate into prepared dish. Evenly spread with spatula.
- Pour caramel sauce over chocolate fudge in casserole dish. Evenly spread with spatula. Sprinkle with sea salt, if desired.
- While the caramel cools down, make the top chocolate layer.
- Top Layer - In a medium saucepan over low heat, melt 7 oz. sweetened condensed milk and 6 oz. (1 cup) semi-sweet chocolate chips. Stir occasionally and turn heat down if needed. Stir in butter and vanilla extract. Whip mixture until glossy and smooth. Remove from heat.
- Pour chocolate over caramel layer and evenly spread with spatula.
- Nut Topping - Top with whole pecans and pecan pieces. Drizzle remaining 1/2 cup caramel sauce over pecans. Sprinkle with sea salt.
- Refrigerate for 3 hours.
- Remove foil from dish by picking up the ends. Slice into 24-48 pieces of fudge. Fudge needs to stay refrigerated.