Salted Caramel Turtle Fudge Recipes
SALTED CARAMEL TURTLE FUDGE
Provided by highheelsandgrills
Number Of Ingredients 5
Steps:
- Line an 8 or 9 inch pan with foil.
- Melt the chocolate chips and sweetened condensed milk in a medium saucepan.
- Stir in the caramel bits and pecans and immediately spread the fudge evenly into the prepared pan. Top with salt.
- Let sit on the counter for one hour and then let chill in the fridge for 4+ hours, until firm. Cut into squares and serve.
Nutrition Facts : Calories 299 kcal, Carbohydrate 43 g, Protein 3 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 16 mg, Sodium 221 mg, Fiber 1 g, Sugar 39 g, UnsaturatedFat 6 g, ServingSize 1 serving
SALTED CARAMEL TURTLE FUDGE BARS
These Salted Caramel Turtle Fudge Bars are crunchy, creamy, and chewy! And the best part is they're so easy to make.
Provided by Ashley Manila
Categories Dessert
Time 2h45m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees (F). Line an 8x8-inch baking pan with parchment paper, allowing two of the sides to overlap. Spray the parchment - and any exposed pan - with non-stick baking spray; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter, vanilla extract, confectioners' sugar, and salt until light and fluffy; about 2 to 3 minutes. Gradually beat in the flour, mixing just until combined. The mixture will be a little crumbly.
- Dump the mixture into the prepared pan and spread (or press firmly, if need be) it into an even layer. Bake for 14 to 15 minutes, or until lightly browned. Set aside to cool while you prepare the fudge topping.
- In a microwave-safe bowl, combine the chopped chocolate, sweetened condensed milk and butter. Microwave, uncovered, on low, in 30 second increments, stirring in between each increment, until the chocolate is completely melted; stir mixture smooth. Stir in vanilla extract. Spread mixture over the shortbread, smoothing with a spatula into an even layer. Pour salted caramel on top of the chocolate mixture, then sprinkle with the toasted pecans. Refrigerate until firm; about 2 hours. Cut into small squares and serve.
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