Turtle Fudge Cassies Way Recipes

Steps:

• 1. Prepare a 9 x 13 dish with butter. I lined mine with foil for easy removal and cutting into pieces.
• 2. Prepare your caramel center first. Place caramels in a microwave safe bowl, along with the water. Microwave in 30 second intervals, until smooth when whisked.
• 3. Add the pecans, set aside.
• 4. In a large sauce pan; add the butter, milk and sugar. Over medium high heat, bring to full rolling boil, stirring constantly. (It should remain boiling as you stir.) Set your timer for 5 minutes after boiling begins. Stir continuously. Remove from heat and stir in the marshmallow cream, Hershey's chocolate bars and chocolate chips. Check caramel and make sure it's still pourable. If has thickened up, stick it back into the microwave for a few seconds to loosen it back up.
• 5. Now, pour half of the fudge into the prepared pan. ( try to do this as quickly as possible. Spread evenly.
• 6. Next, pour the pecan/caramel mixture onto the fudge and spread evenly, keeping about 1/2 an inch from edges.
• 7. Now, spoon remaining fudge on top of the caramel and spread evenly. I used a metal offset knife.
• 8. I then pressed about 1/2 cup of pecans into the top of the fudge. Optional
• 9. Chill for at least 2 hours. Cut into pieces, and enjoy!

Steps:

• On waxed paper-lined baking sheets, arrange pecans in small clusters of four to five pecans each. , For caramel, in a small saucepan, combine the milk, corn syrup and sugars. Cook and stir over medium heat until a candy thermometer reads 238° (soft-ball stage). Remove from the heat. Stir in butter and vanilla. Working quickly, spoon caramel onto pecan clusters. Let stand until set. , In a microwave, melt candy coating; stir until smooth. Spoon over caramel. Chill for 10 minutes or until set. Store in an airtight container.

Steps:

• Grease an 11 x 7 pan; set aside.
• Melt chips in medium saucepan over low heat, stirring constantly. Stir in bittersweet chocolate until melted. Stir in sweetened condensed milk and salt until smooth. Spread evenly in prepared pan; cover with foil. Refrigerate until firm.
• Cut fudge into 40 squares. Transfer to baking sheet lined with waxed paper, placing squares 1/2 inch apart.
• Place caramels and water in small saucepan. Heat over low heat until melted, stirring frequently. Drizzle top of fudge pieces with caramel mixture. Top each piece with 1 pecan half.
• Store in airtight container in refrigerator.