Turtle fudge

Prep 40 min
Total 3 hours 55 min
Makes 24



450 g
bittersweet chocolate, chopped, about 3 cups
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


  • 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.
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Calories 259, Protein 3 g, Carbohydrates 29 g, Fat 16 g, Fibre 3 g, Sodium 64 mg.

Chatelaine Cookies: Turtle Fudge

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