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Pumpkin Spice Turtle Fudge

Pumpkin Spice Turtle Fudge is made with layers of chocolate, caramel, and pecans. This traditional fudge recipe just got a new fall twist.
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 3 hours 30 minutes
Servings 48 pieces
Calories 292kcal
Author Sandra

Ingredients

  • 2 cups semi-sweet chocolate chips
  • 1 cup 60% cocoa chocolate chips
  • 3 1/4 cups white chocolate chips
  • 1/2 cup butter divided
  • 2 1/2 14 ounce cans sweetened condensed milk
  • 2 cups chopped pecans
  • 60 caramels unwrapped
  • 1 1/2 teaspoons pumpkin pie spice seasoning
  • 1 teaspoon vanilla
  • non-stick spray

Instructions

Chocolate Fudge

  • 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.
  • Prepare a double broiler, or a large sauce pan filled halfway 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 touch the bowl at all). 
  • Combine 2 cups semi-sweet chocolate chip, 1 cup 60% cocoa 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 add vanilla, stir until completely incorporated. Spread into the bottom of the prepared pan. Top with chopped pecans and gently press into the top of the chocolate. 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

  • 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 to. 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 pecans and chocolate fudge that has set. Return back to the fridge while you prepare the pumpkin spice fudge layer.

Pumpkin Spice Fudge

  • In a double boiler, combine 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. *Total time includes the time for the fudge to set.

Nutrition

Calories: 292kcal | Carbohydrates: 34g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 16mg | Sodium: 89mg | Potassium: 223mg | Fiber: 1g | Sugar: 30g | Vitamin A: 130IU | Vitamin C: 0.7mg | Calcium: 120mg | Iron: 0.7mg