- 36
Ingredients
- 2 3/4 cups sugar
- 3/4 cup whole milk
- 3/4 cup butter-flavored shortening
- 8 (1-ounce) squares semisweet baking chocolate, chopped
- 4 (1-ounce) squares unsweetened baking chocolate, chopped
- 1 (7-ounce) jar marshmallow creme
- 2 teaspoons vanilla extract
- 1 teaspoon sea salt, divided
- 28 chocolate-covered caramel candies, such as Rolos, cut in half
- 1 cup chopped toasted pecans
Preparation
Step 1
1. Line a 9x9-inch baking pan with aluminum foil, letting 2 inches of foil hang over sides of pan. Set aside.
2. In a large saucepan, combine sugar, milk, and shortening. Cook over high heat, stirring constantly until mixture registers 234° on a candy thermometer, approximately 4 minutes. Remove from heat; add chocolate, marshmallow creme, vanilla, and 3/4 teaspoon salt, stirring until smooth. Fold in candies. Spread into prepared pan. Top with pecans and remaining 1/4 teaspoon salt. Let cool completely.
3. Using foil overhang, lift fudge from pan. Cut into small squares. Store in an airtight container for up to 5 days.
KITCHEN TIP
Once the Turtle Fudge mixture has reached 234° (soft ball stage), try to avoid stirring it too vigorously. (Excessive stirring promotes crystallization, which makes a grainy fudge.) Gently stir in the chocolate, marshmallow creme, vanilla, and salt just until it's smooth.