I tucked a hidden caramel core between three kinds of chocolate in my Homemade Fudge, and the clever step I used will make you want to read the recipe to see how it’s done.

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I first made this Triple Chocolate Turtle Fudge on a dare, and it refuses to act like ordinary candy. It’s gooey, a little messy, and the kind of thing I hide from guests because I eat half the pan.

If you want a Turtle Fudge Recipe that actually surprises people, this is it. Little pockets of soft caramels and rich semisweet chocolate chips make each bite ridiculous, and yeah, some bites are better than others, but I don’t care.

People call it the Best Fudge Recipe they’ve tried, which feels wild, but also kinda true.

Ingredients

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Sweetened condensed milk: Very sweet, mostly sugar and carbs, some protein and calcium, adds creamy richness
Semisweet chocolate chips: Bittersweet cocoa flavor, adds depth, I love it, contains fats and sugar
Milk chocolate chips: Sweeter, creamier, more sugar and milk solids, fun but less cocoa
White chocolate chips: No cocoa solids, very sweet, lots of fat and sugar, adds smooth sweetness
Caramels: Packed with sugar and butter, chewy, provides that gooey caramel sweetness, trust me
Pecans: Crunchy, provide healthy fats, some fiber and protein, balances sweetness with nuttiness
Unsalted butter: Adds richness and mouthfeel, mostly saturated fats, little else nutritionally
Flaky sea salt: Tiny sprinkle lifts flavors, cuts sweetness, adds minerals in tiny amounts

Ingredient Quantities

1 (14 ounce) can sweetened condensed milk

1 cup semisweet chocolate chips

1 cup milk chocolate chips

1 cup white chocolate chips

3 tablespoons unsalted butter

12 ounces soft caramels unwrapped (about 36 pieces)

1 cup pecans, chopped

1 teaspoon vanilla extract

1/2 teaspoon flaky sea salt plus extra for sprinkling

How to Make this

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1. Line an 8×8 inch pan with parchment or foil, leave an overhang to lift the fudge out, and spray lightly with nonstick spray.

2. Pour the 14 ounce can of sweetened condensed milk into a measuring cup and reserve about 1/4 cup for the caramel, leaving the rest for the chocolate layers.

3. In a microwave safe bowl combine the semisweet chocolate chips, milk chocolate chips, the larger portion of the sweetened condensed milk and 2 tablespoons of the butter. Microwave in 20 to 30 second bursts, stirring between each, until silky smooth. Stir in the teaspoon of vanilla. Dont overheat or the chocolate will seize.

4. Spoon half of that chocolate mixture into the prepared pan and smooth into an even layer; set the remaining half aside to top the fudge later.

5. In another microwave safe bowl put the unwrapped caramels, the reserved 1/4 cup sweetened condensed milk, the last tablespoon of butter and the 1/2 teaspoon flaky sea salt. Microwave in 20 second bursts, stirring often, until the caramels are completely melted and glossy. Stir in 3/4 cup of the chopped pecans (reserve some for garnish).

6. Pour the warm caramel over the first chocolate layer and spread gently so you dont push into the chocolate. Sprinkle a few extra chopped pecans over the caramel and a tiny pinch of flaky sea salt.

7. Rewarm the reserved chocolate mixture briefly if it has thickened, then spread it over the caramel layer. Melt the white chocolate chips in a clean bowl in 15 to 20 second bursts, stirring until smooth. Drizzle or spoon the white chocolate over the top and use a butter knife to swirl for a marbled look.

8. Finish with a sprinkle of the remaining chopped pecans and a light dusting of flaky sea salt for that sweet-salty pop. Chill the pan in the fridge for at least 2 hours or until firm.

9. Lift the fudge out using the parchment overhang, cut into squares with a sharp knife (wipe the knife between cuts or warm it under hot water for cleaner edges), and store in an airtight container in the fridge or at cool room temp. Keeps best for about a week refrigerated.

Equipment Needed

1. 8×8 inch square pan lined with parchment or foil, with an overhang to lift the fudge out
2. Microwave safe mixing bowls (at least two) for melting chocolate and caramels
3. Liquid measuring cup plus measuring spoons for vanilla and salt
4. Rubber or silicone spatula for stirring and smoothing layers
5. Small wooden or heatproof spoon for frequent stirring in the microwave
6. Sharp chef knife and cutting board for chopping pecans and slicing the fudge
7. Butter knife or small offset spatula to swirl the white chocolate and spread the top
8. Microwave oven (or double boiler if you prefer) and oven mitt or towel for handling hot bowls
9. Airtight container for storing the finished fudge in the fridge

FAQ

Q: Can I swap or omit the pecans?

Yes. Swap for walnuts or almonds at the same amount, and toast them first for more flavor. If you omit nuts, the fudge will still be great, just press the caramel layer flat and sprinkle extra flaky sea salt for balance.

Q: My caramels are hard, how do I soften them?

Microwave the unwrapped caramels with 2 to 3 tablespoons of milk or cream in 15 to 20 second bursts, stirring between each, until smooth. Or melt them slowly in a double boiler. Dont add straight water, that can make them grainy.

Q: How do I melt the three kinds of chocolate without it seizing?

Use a double boiler or the microwave in short bursts (10 to 20 seconds), stirring well each time. Add the butter and sweetened condensed milk while melting to keep the mixture glossy. Keep water away, and if it starts to thicken, stir in a teaspoon of neutral oil or a small bit more butter.

Q: What is the best way to get clean slices?

Chill the fudge until completely firm. Use a sharp knife warmed under hot water, dry it, then slice, wiping the blade between cuts. Room temp lets the texture soften, so serve after it sits 10 to 15 minutes out of the fridge for easier bites.

Q: How should I store the fudge and how long will it last?

Store in an airtight container. At room temperature it keeps about 5 to 7 days, in the fridge up to 2 weeks, and in the freezer for 2 months or so wrapped well. Thaw in the fridge, then bring to room temp before serving for best mouthfeel.

Q: Can I make this ahead or turn it into individual candies?

Absolutely. Make ahead, chill, then cut or portion later. For candies, spoon the layers into mini muffin liners or silicone molds, chill until set, then drizzle extra chocolate and sprinkle nuts and sea salt. Theyre great for gifts.

Triple Chocolate Turtle Fudge Recipe Substitutions and Variations

Sweetened condensed milk: swap with canned sweetened condensed coconut milk 1:1 for a dairy free version, or make a quick homemade sub by simmering 2 cups whole milk with 2/3 cup granulated sugar until reduced to about 1 cup, then cool before using.
Semisweet chocolate chips: use chopped bittersweet or dark chocolate (60 to 70% cacao) by weight for a richer, less sweet fudge — works exactly the same in melting and texture.
Unsalted butter: replace with solid coconut oil 1:1 for a dairy free option, or use salted butter and skip the added 1/2 teaspoon flaky sea salt so it doesn’t come out too salty.
Soft caramels: swap with 12 ounces of dulce de leche or about 1 1/2 cups thick caramel sauce warmed until pourable, you’ll get the same gooey layer without unwrapping candies.

Pro Tips

– Dont overheat the chocolate. Microwave in short 15 to 20 second bursts and stir between each, and if it starts getting grainy or too thick add a teaspoon of neutral oil or a little warmed sweetened condensed milk to loosen it; it will save you from seized chocolate and a ruined top layer.

– Warm the caramel slowly and stir constantly. If the caramels seem dry or grainy, stirring in a bit more of the reserved condensed milk or a tiny splash of cream will make them glossy and pourable, and that makes spreading easier so you dont push into the chocolate below.

– Chill between layers just enough so the first chocolate is set but still slightly tacky, about 10 to 20 minutes, before adding caramel. That prevents the caramel from sinking through, but if you wait too long the top chocolate layer wont bond well and can crack.

– For clean cuts and best texture let the pan sit in the fridge longer than the minimum, overnight if you can. Use a sharp knife warmed under hot water and wiped between cuts for neat squares, and let pieces sit at room temp a few minutes before serving so theyre easier to bite.

Triple Chocolate Turtle Fudge Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I tucked a hidden caramel core between three kinds of chocolate in my Homemade Fudge, and the clever step I used will make you want to read the recipe to see how it's done.

Servings

servings

Calories

260

kcal

Equipment: 1. 8×8 inch square pan lined with parchment or foil, with an overhang to lift the fudge out
2. Microwave safe mixing bowls (at least two) for melting chocolate and caramels
3. Liquid measuring cup plus measuring spoons for vanilla and salt
4. Rubber or silicone spatula for stirring and smoothing layers
5. Small wooden or heatproof spoon for frequent stirring in the microwave
6. Sharp chef knife and cutting board for chopping pecans and slicing the fudge
7. Butter knife or small offset spatula to swirl the white chocolate and spread the top
8. Microwave oven (or double boiler if you prefer) and oven mitt or towel for handling hot bowls
9. Airtight container for storing the finished fudge in the fridge

Ingredients

1 (14 ounce) can sweetened condensed milk
1 cup semisweet chocolate chips
1 cup milk chocolate chips
1 cup white chocolate chips
3 tablespoons unsalted butter
12 ounces soft caramels unwrapped (about 36 pieces)
1 cup pecans, chopped
1 teaspoon vanilla extract
1/2 teaspoon flaky sea salt plus extra for sprinkling

Directions

Line an 8×8 inch pan with parchment or foil, leave an overhang to lift the fudge out, and spray lightly with nonstick spray.
Pour the 14 ounce can of sweetened condensed milk into a measuring cup and reserve about 1/4 cup for the caramel, leaving the rest for the chocolate layers.
In a microwave safe bowl combine the semisweet chocolate chips, milk chocolate chips, the larger portion of the sweetened condensed milk and 2 tablespoons of the butter. Microwave in 20 to 30 second bursts, stirring between each, until silky smooth. Stir in the teaspoon of vanilla. Dont overheat or the chocolate will seize.
Spoon half of that chocolate mixture into the prepared pan and smooth into an even layer; set the remaining half aside to top the fudge later.
In another microwave safe bowl put the unwrapped caramels, the reserved 1/4 cup sweetened condensed milk, the last tablespoon of butter and the 1/2 teaspoon flaky sea salt. Microwave in 20 second bursts, stirring often, until the caramels are completely melted and glossy. Stir in 3/4 cup of the chopped pecans (reserve some for garnish).
Pour the warm caramel over the first chocolate layer and spread gently so you dont push into the chocolate. Sprinkle a few extra chopped pecans over the caramel and a tiny pinch of flaky sea salt.
Rewarm the reserved chocolate mixture briefly if it has thickened, then spread it over the caramel layer. Melt the white chocolate chips in a clean bowl in 15 to 20 second bursts, stirring until smooth. Drizzle or spoon the white chocolate over the top and use a butter knife to swirl for a marbled look.
Finish with a sprinkle of the remaining chopped pecans and a light dusting of flaky sea salt for that sweet-salty pop. Chill the pan in the fridge for at least 2 hours or until firm.
Lift the fudge out using the parchment overhang, cut into squares with a sharp knife (wipe the knife between cuts or warm it under hot water for cleaner edges), and store in an airtight container in the fridge or at cool room temp. Keeps best for about a week refrigerated.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.