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Category: Candy
Prep Time: Cook Time: Total Time:
2 cups semi-sweet chocolate chips
1 cup 60% cocoa chocolate chips
3 ¼ cups white chocolate chips
½ cup butter, divided
2 1/2 cans sweetened condensed milk
2 cups chopped pecans
2 bags, 60 pieces of caramels, unwrapped
1 ½ teaspoons pumpkin pie spice seasoning
1 teaspoon vanilla
Non-stick spray
Chocolate Fudge Layer
Spray a 9x13 pan, or 8x8 pan if you are going to half the recipe, generously with non-stick spray, and line it with parchment with about 1 inch hanging over the side. I would highly suggest using parchment it makes it so easy to take out the fudge! Set the pan aside.
Using a double broiler, or a large sauce pan filled 1/2 way up with water with a glass bowl set in it make sure the bowl sets up and out of the pan, so that the water does not boil into the bowl. Combine and add into double broiler 2 cups semi-sweet chocolate chip, 1 cup 60% cocoa chocolate chips, 1 can of sweetened condensed milk and ¼ cup of butter. Melt chocolate over medium-low heat, stir until smooth. Remove from heat and add vanilla, stir until completely incorporated. Spread into the bottom of the prepared pan. Top with chopped pecans and gently press into the chocolate. Not too much, you want to be able to see the nuts when you cut into it. Place pan in refrigerator while you prepare the caramel layer.
Caramel Layer
In a medium-sized saucepan, combine all of your unwrapped caramels and ½ can of sweetened condensed milk, just eye ball it. Heat on low and stir until melted and smooth. I like to use the double broiler method, but you don’t have too. I feel it helps prevent burning and makes an easier cleanup. Once caramel is completely melted, remove pan from fridge and pour caramel over the over pecan and chocolate fudge that has set. Return back to the fridge while you prepare the pumpkin spice fudge layer.
Pumpkin Spice Fudge Layer
Using a double broiler, or a large sauce pan filled ½ way up with water with a glass bowl set in it make sure the bowl sets up and out of the pan, so that the water does not boil into the bowl. Combine and add into double broiler 3 1/4 cups white chocolate chips, 1 can of sweetened condensed milk and 1/4 cup of butter. Melt chocolate over medium-low heat, stir until smooth. Remove from heat and stir in pumpkin spice, stir until completely incorporated. Remove pan from the fridge and pour the pumpkin spice fudge over the caramel layer, spread evenly and then return to the fridge. Refrigerate for at least 2 hours before cutting, I like to let it sit overnight, slice into even squares and devour immediately.
Notes
*If you are having a hard time cutting the fudge after removing it from the refrigerator let it set at room temperature for 10-15 minutes and then cut.
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Pumpkin Spice Turtle Fudge
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Category: Candy
Prep Time: Cook Time: Total Time:
2 cups semi-sweet chocolate chips
1 cup 60% cocoa chocolate chips
3 ¼ cups white chocolate chips
½ cup butter, divided
2 1/2 cans sweetened condensed milk
2 cups chopped pecans
2 bags, 60 pieces of caramels, unwrapped
1 ½ teaspoons pumpkin pie spice seasoning
1 teaspoon vanilla
Non-stick spray
Chocolate Fudge Layer
Spray a 9x13 pan, or 8x8 pan if you are going to half the recipe, generously with non-stick spray, and line it with parchment with about 1 inch hanging over the side. I would highly suggest using parchment it makes it so easy to take out the fudge! Set the pan aside.
Using a double broiler, or a large sauce pan filled 1/2 way up with water with a glass bowl set in it make sure the bowl sets up and out of the pan, so that the water does not boil into the bowl. Combine and add into double broiler 2 cups semi-sweet chocolate chip, 1 cup 60% cocoa chocolate chips, 1 can of sweetened condensed milk and ¼ cup of butter. Melt chocolate over medium-low heat, stir until smooth. Remove from heat and add vanilla, stir until completely incorporated. Spread into the bottom of the prepared pan. Top with chopped pecans and gently press into the chocolate. Not too much, you want to be able to see the nuts when you cut into it. Place pan in refrigerator while you prepare the caramel layer.
Caramel Layer
In a medium-sized saucepan, combine all of your unwrapped caramels and ½ can of sweetened condensed milk, just eye ball it. Heat on low and stir until melted and smooth. I like to use the double broiler method, but you don’t have too. I feel it helps prevent burning and makes an easier cleanup. Once caramel is completely melted, remove pan from fridge and pour caramel over the over pecan and chocolate fudge that has set. Return back to the fridge while you prepare the pumpkin spice fudge layer.
Pumpkin Spice Fudge Layer
Using a double broiler, or a large sauce pan filled ½ way up with water with a glass bowl set in it make sure the bowl sets up and out of the pan, so that the water does not boil into the bowl. Combine and add into double broiler 3 1/4 cups white chocolate chips, 1 can of sweetened condensed milk and 1/4 cup of butter. Melt chocolate over medium-low heat, stir until smooth. Remove from heat and stir in pumpkin spice, stir until completely incorporated. Remove pan from the fridge and pour the pumpkin spice fudge over the caramel layer, spread evenly and then return to the fridge. Refrigerate for at least 2 hours before cutting, I like to let it sit overnight, slice into even squares and devour immediately.
Notes
*If you are having a hard time cutting the fudge after removing it from the refrigerator let it set at room temperature for 10-15 minutes and then cut.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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