Turtle Fudge

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40 min


3 hrs 55 min


24 squares

Turtle Fudge

Photo: Erik Putz

Chocolate + caramel + pecans (with a dash of salt) = holiday baking perfection. Make a big batch, so you can wrap up the leftovers as gifts.


  • 450 g bittersweet chocolate , chopped (about 3 cups)
  • 300 mL can sweetened condensed milk
  • 1 1/2 cups toasted pecans , coarsely chopped, divided
  • 300 g chewy caramels , unwrapped (preferably Werther's)
  • 1 tbsp 35% cream
  • 1/4 tsp flaky sea salt


  • Line the bottom and sides of an 8 x 8-in. baking pan with 2 large overlapping pieces of plastic wrap.
  • Combine chocolate with milk in a large microwave-safe bowl. Microwave on medium, stirring halfway through, until chocolate is almost melted, 2 to 3 min. Remove from microwave and stir until evenly mixed and smooth. Fold in 1 cup pecans. Scrape fudge into prepared pan and press down. Cover with plastic wrap and smooth top. Set aside.
  • Combine caramels with cream in a medium saucepan over medium heat. Cook, stirring often, until just melted and smooth, about 7 min. Set aside to cool slightly, about 2 min.
  • Uncover fudge and spread caramel over fudge to edges. Sprinkle with remaining ½ cup pecans and salt. Cover pan with plastic wrap. Refrigerate for 3 hr or overnight. Fudge keeps well refrigerated for up to 1 week.

Nutrition (per square)

  • Calories
  • 259,
  • Protein
  • 3 g,
  • Carbohydrates
  • 29 g,
  • Fat
  • 16 g,
  • Fibre
  • 3 g,
  • Sodium
  • 151 mg.

Originally published in the Today’s Parent November/December 2018 issue. Photo by Erik Putz.