Turtle Fudge

[Linda in MO]

Has anyone ever made this? I think I'm gonna try it this afternoon.

* Exported from MasterCook *

Turtle Fudge

Recipe By : TOH BB
Serving Size : 0 Preparation Time :0:00
Categories : Candy

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups sugar
3/4 cup margarine
1 small can evaporated milk -- (5 ounces)
1 package semisweet chocolate chips -- (12 ounces)
30 caramels -- cut in quarters
1 jar marshmallow creme -- (7 ounces)
1 cup pecan halves
1 teaspoon vanilla

In a heavy 3-quart saucepan, combine sugar, butter, and evaporated milk; bring to a rolling boil, stirring constantly. Continue boiling, stirring constantly, over medium heat until candy thermometer reaches 234°, or to soft ball stage. Remove from heat. Add chocolate chips; stir until melted. Add remaining ingredients; beating until well blended. Pour into greased 13 x 9 x 2-inch baking pan. Cool to room temperature and cut into squares.

*To Test for Soft Ball Stage
A small amount of syrup dropped into chilled water forms a ball, but is soft enough to flatten when picked up with fingers (234° to 240°).

[sneezles]

Linda,
Sounds really good let me know how it turns out as it seems like something the boys would like. I would toast the pecans first though. I think they taste better toasted, JMHO!
Susan

[Linda in MO]

Linda,
I would toast the pecans first though. I think they taste better toasted, JMHO!
Susan
I agree!
Well, my husband just walked in the door with the rest of the ingredients. I will post back later with a review. Hopefully it's not a flop since the ingredients are kind of expensive. I think I've only made fudge once or twice in my life. :cool:

[Linda in MO]

Cr@p! I forgot the vanilla! :mad: I even had it out on the counter. No one will be the wiser, right? :(

After I looked on the jar of marshmallow creme, I realized this was just fantasy fudge with caramels added. :p

I used 1 stick of salted butter and 1/2 a stick of unsalted butter in place of the margarine; I used 6 oz. semi-sweet chocolate chips and 6 oz. of Hershey's Symphany milk chocolate bar (chopped); I did toast the pecans and left them whole (which is what the recipe calls for anyway) since they are very small locally grown pecans. Will give a review later.

[sneezles]

Well since there's vanilla in the caramels and the chocolate I'm sure noone will know the difference. But I hate it when I do that! First time I ever made fantasy fudge I didn't read the direction very well (I was 18) and I added the marshmallow fluff along with everything else...took me ages to figure out what I did wrong! :p And the stuff never did set right and was very grainy.

[Linda in MO]

Susan, that sounds like something I would totally do! I'm constantly dumping everything together because I don't always read a recipe all the way through before I start. :rolleyes:

The fudge turned out great. It is very rich and very sweet, which is what I expected. You can only eat a small piece. I probably shouldn't have used the milk chocolate and stuck w/ only using semi-sweet though. I'm sure the milk chocolate only made it sweeter. I like the addition of the pecan halves and the chunks caramel. Having said all that, fudge is not my favorite goodie so I'm not sure I'll rush to make it again any time soon. My family, however, LOVES it. Personally I'd rather have a caramel/pecan candy with a milk chocolate topping like the Turtle Squares you posted last year. Those were wonderful.

* Exported from MasterCook *

Turtle Squares

Recipe By :SOURCE: Gooseberry Patch Christmas Book 2 YEAR:2000 PAGE: 91
Serving Size : 0 Preparation Time :0:00
Categories : Candy

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter
1 cup plus 1 tbs light corn syrup -- divided
1 can sweetened condensed milk -- (140z)
2 1/4 cup brown sugar -- packed
3/4 tsp vanilla
3/4 cup pecans -- toasted and chopped
1 cup milk chocolate chips

Line an 8"x8" pan with foil, including sides, and butter foil. Set pan aside.
Melt butter in heavy saucepan. Stir in one cup corn syrup, condensed milk and
brown sugar. Stirring mixture constantly, cook intil candy thermometer reaches
242º-248º or firm-ball stage, 20-35 minutes. Remove pan from heat; stir in
vanilla. Layer toasted pecans in bottom of foil-lined pan, and pour caramel
syrup over pecans; cool. Melt chocolate and 1 tbs corn syrup in double-boiler
over low heat. Cool about 5 minutes; spread over caramel-pecan mixture. Cool
until firm, then lift out of pan and cut into squares.

Source:
"posted by sneezles at cooking light board"

NOTES : This is a rich candy that has toasted pecans on the bottom, homemade buttery caramel in the middle, and milk chocolate on the top. This stuff is fantastic! So rich and delicious! I followed the recipe exactly except I didn't add corn syrup to the chocolate topping. I just melted 3 1/2 or 4 Hershey bars for the top. My only problem was that when I went to cut them the next day, the chocolate topping kept coming off! Oh, also, I used an 8.5x11 pan instead of an 8 inch square. It would have been too thick in the 8 in. pan, in my opinion. You could probably even go 9x13 and still be fine. This makes a lot of candy.

[MISSINDI]

Have you tried Rachael Ray's 5 Minute Fudge? Yummy stuff, tastes just like a Chunky Bar. If I get enough energy, making White Chocolate Fudge tonight...

[sneezles]

Personally I'd rather have a caramel/pecan candy with a milk chocolate topping like the Turtle Squares you posted last year. Those were wonderful.



Oh my, I'd forgotten about those turtle squares...probably for a good reason I can eat the whole thing! :o I'm glad your fudge turned out but now that you reminded me of the squares...

[Linda in MO]

Oh my, I'd forgotten about those turtle squares...probably for a good reason I can eat the whole thing!
It's funny that you say you forgot about these, because so did I until I ran across the recipe in my "tried and true" cookbook in Mastercook the other day! I found my old post from last year reviewing them. I don't know how I forgot. :rolleyes: I mentioned having a problem with the chocolate coming off the top when I cut them...I wonder if it would work better to flip the whole pan of candy over and pour the chocolate on the pecan side (which are on the bottom). Maybe it would stick better.

MISSINDI, no I haven't tried her recipe, but I've seen her make it. I'll have to look up the recipe.

[Linda in MO]

* Exported from MasterCook *

Turtle Squares

Recipe By :SOURCE: Gooseberry Patch Christmas Book 2 YEAR:2000 PAGE: 91
Serving Size : 0 Preparation Time :0:00
Categories : Candy

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter
1 cup plus 1 tbs light corn syrup -- divided
1 can sweetened condensed milk -- (140z)
2 1/4 cup brown sugar -- packed
3/4 tsp vanilla
3/4 cup pecans -- toasted and chopped
1 cup milk chocolate chips

Line an 8"x8" pan with foil, including sides, and butter foil. Set pan aside.
Melt butter in heavy saucepan. Stir in one cup corn syrup, condensed milk and
brown sugar. Stirring mixture constantly, cook intil candy thermometer reaches
242º-248º or firm-ball stage, 20-35 minutes. Remove pan from heat; stir in
vanilla. Layer toasted pecans in bottom of foil-lined pan, and pour caramel
syrup over pecans; cool. Melt chocolate and 1 tbs corn syrup in double-boiler
over low heat. Cool about 5 minutes; spread over caramel-pecan mixture. Cool
until firm, then lift out of pan and cut into squares.

Source:
"posted by sneezles at cooking light board"

NOTES : This is a rich candy that has toasted pecans on the bottom, homemade buttery caramel in the middle, and milk chocolate on the top. This stuff is fantastic! So rich and delicious! I followed the recipe exactly except I didn't add corn syrup to the chocolate topping. I just melted 3 1/2 or 4 Hershey bars for the top. My only problem was that when I went to cut them the next day, the chocolate topping kept coming off! Oh, also, I used an 8.5x11 pan instead of an 8 inch square. It would have been too thick in the 8 in. pan, in my opinion. You could probably even go 9x13 and still be fine. This makes a lot of candy.

I made these last week and just wanted to add a couple of notes...

The first time I made them, I didn't add the corn syrup to the chocolate topping. But my chocolate kept coming off when I went to cut them. So, this time I thought I'd add the corn syrup thinking it would make the chocolate less brittle. Well, I had some golden syrup and thought that would be the same as using corn syrup...so I melted the Hershey's and golden syrup in the microwave and the whole mess seized up and looked like fudge. :eek: I tried to salvage it by stirring in a little dab of criso but it didn't work. Starting over...this time I melted my Hershey's on the stove and then added corn syrup this time. It seized up again and was a mess! :mad: To make a long story short...I will not be adding corn syrup to my chocolate next time! Sneezles, did you add the corn syrup when you made them?

Another thing I wanted to mention, is that I cooked this batch to 248 deg. (the highest range listed) and that was too long. And my candy temp. is accurate because I tested it beforehand. The taste is still wonderful but they are much stiffer than my first batch that I made a couple of years ago. They are kind of hard to bite into and will give your jaws a workout! :D I bet I cooked the first batch only to the lower range--around 242 deg. Anyway, I'm probably rambling on but it's a wonderful candy and I just wanted to save someone from having trouble with it.

[sneezles]

Sneezles, did you add the corn syrup when you made them?




Yes, but that was prior to my current anti-HFCS stand!:p I may just have to try it with golden syrup but in the double boiler...I'm very leary of using the microwave for melting...I like to hover the whole time it's melting...hard to do through a door!;)