Go Back
Caramel Pecan Turtle Fudge squares stacked on a white plate, showing rich chocolate layers, gooey caramel filling, and chopped pecans on top.

Easy Caramel Pecan Turtle Fudge Recipe - Rich, Chewy, and Foolproof

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 30 minutes
Course Candy, Dessert, Holiday Treat
Cuisine American
Servings 25 Small Squares

Ingredients
  

  • 3 cups semi-sweet chocolate chips (or a mix of semi-sweet and milk chocolate)
  • 1 can (14 oz) sweetened condensed milk
  • 2 tablespoons unsalted butter (plus extra for greasing)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon fine sea salt (divided: a pinch for caramel and a pinch for the fudge)
  • 1 1/2 cups pecans, roughly chopped (toast them for best flavor)
  • 1 package (11–14 oz) soft caramels (such as Kraft or similar)
  • 2–3 tablespoons heavy cream (or half-and-half) for melting the caramels
  • Optional garnish: flaky sea salt for the top

Instructions
 

  • Prep your pan. Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides for easy lifting. Lightly grease the parchment with a thin layer of butter or nonstick spray.
  • Toast the pecans. Heat a dry skillet over medium. Add the chopped pecans and toast, stirring often, for 4–6 minutes until fragrant. Transfer to a plate to cool. Toasting boosts flavor and crunch.
  • Make the chocolate base. In a medium saucepan over low heat, combine chocolate chips, sweetened condensed milk, and 2 tablespoons butter. Stir constantly until smooth and glossy. Remove from heat and stir in vanilla and a pinch of sea salt.
  • Create the bottom layer. Spread about half of the fudge mixture into the prepared pan. Smooth with an offset spatula. Pop the pan in the fridge for 10 minutes to help it set slightly.
  • Make the caramel layer. Unwrap the caramels and place them in a microwave-safe bowl with 2 tablespoons heavy cream and a pinch of salt. Microwave in 20–30 second bursts, stirring between each, until melted and pourable. If it’s too thick, add another splash of cream.
  • Add pecans and caramel. Sprinkle about 1 cup of toasted pecans evenly over the chilled fudge base. Pour the warm caramel over the pecans, spreading gently to cover. Work quickly so the caramel doesn’t set before you spread it.
  • Finish with chocolate. Dollop the remaining fudge mixture over the caramel. It may be thick—use small spoonfuls and gently spread to cover, or warm the fudge for 10–15 seconds in the microwave to loosen. Don’t press too hard or the layers can mingle.
  • Top and chill. Sprinkle the remaining 1/2 cup pecans over the top. If you like, add a light pinch of flaky sea salt. Chill the pan in the refrigerator for at least 2 hours, or until fully set.
  • Slice cleanly. Lift the slab out by the parchment. Use a sharp knife warmed under hot water and dried to cut into 1- to 1.5-inch squares. Warming the knife helps slice through the caramel without dragging.
  • Serve. Let the pieces sit at room temperature for 5–10 minutes before serving for the best texture—soft, fudgy, and a little chewy.