This decadent dessert is found in River Road Recipes I on page 212. While fairly easy to make, this recipe is considered of medium difficulty due to the time involved. The majority of the ingredients, including the evaporated milk and the marshmallow creme, can be found on the baking aisle of your grocery store. To store your Chocolate Fudge Turtles, layer them between sheets of parchment paper to ensure they do not stick together.
Prep Time: 10 minutes
Cook Time: 15 minutes, plus at least 6 hours of refrigeration time
Level of Difficulty: Medium
Servings: 5 pounds of chocolate turtles
- Measuring cups and spoons
- Wooden spoon
- Mixing bowl
- Food processor or chopping knife and cutting board
- Large pot
- 9×13″ cake pan
- Butter knife
- 4 1/2 cups granulated sugar
- One 8-ounce can evaporated milk
- 3 packages chocolate chips
- 5 ounces marshmallow creme
- 1/2 pound butter (2 sticks)
- 1 pound chopped pecans
- 2 teaspoons vanilla extract
- Gather kitchen tools and ingredients. Using a chopping knife and a cutting board, roughly chop one cup of pecans or use a food processor. Using extra butter, grease the 9×13″ cake pan.
2. Stir the sugar and evaporated milk together in a large pot. Bring the mixture to boil and boil gently for 9 minutes – make sure to watch carefully to ensure it does not boil over as the mixture becomes somewhat frothy. Stir occasionally.
3. Remove the mixture from the heat and add the chocolate chips, butter, marshmallow creme, and vanilla extract. Stir until well blended and until the chocolate bits are melted.
4. Add the nuts to the mixture and combine.
5. Pour the mixture into the buttered cake pan, using the spatula to scrape out the inside of the pot. Be sure to run water in your pot immediately after transferring the mixture to make for easier clean up!
6. Refrigerate the mixture for at least 6 hours. After the mixture is cold all the way through, use the butter knife to cut into small squares for serving.