Turtle fudge
By Chatelaine
Photo, Erik Putz.
This combination is simply irresistible. Using packaged caramels makes it incredibly easy.
Ingredients
-
450 g
bittersweet
chocolate
, chopped, about 3 cups
-
300-mL can
sweetened condensed milk
-
1 1/2 cups
toasted
pecans
, coarsley chopped, divided
-
300 g
chewy
caramels
, unwrapped (preferably Werther's)
-
1 tbsp
35%
cream
-
1/4 tsp
flaked sea
salt
, such as Maldon
Instructions
- LINE the bottom and sides of an 8 × 8-in. baking pan with 2 large, overlapping pieces of plastic wrap.
- COMBINE chocolate with milk in a large microwave-safe bowl. Microwave, uncovered, on medium, stirring halfway through, until chocolate is almost melted, 2 to 3 min. Remove 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 press down to smooth. Set aside.
- COMBINE caramels with cream in a medium saucepan over medium. 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 the edges. Sprinkle with remaining 1/2 cup pecans and salt. Cover pan with plastic wrap. Refrigerate 3 hours or overnight. Fudge keeps well, refrigerated, up to 1 week.
Chatelaine Cookies: Turtle Fudge
Nutrition (per serving)
- Calories
- 259,
- Protein
- 3 g,
- Carbohydrates
- 29 g,
- Fat
- 16 g,
- Fibre
- 3 g,
- Sodium
- 64 mg.
