Triple Chocolate Turtle Fudge Recipes

Steps:

• Line 15x10x1-inch baking pan with foil, extending foil over sides of pan; grease foil. In Dutch oven or 4-quart saucepan, combine sugar, butter and evaporated milk; cook over medium heat until sugar is dissolved, stirring frequently. Bring to a full boil, stirring constantly. Without stirring, boil 5 to 6 minutes over medium heat or until candy thermometer registers 234°F. Remove saucepan from heat.
• Add marshmallows, chocolate chips, sweet chocolate and unsweetened chocolate; stir until all chocolate is melted. Stir in vanilla and 1/2 cup of the pecans. Quickly spread mixture in greased foil-lined pan.
• In medium saucepan, cook caramels and water over low heat until melted, stirring frequently. Drizzle melted caramels evenly over fudge. Sprinkle remaining pecans over caramel. Cool 2 hours.
• Use foil to lift fudge from pan; remove foil. Cut into 1-inch squares.

Steps:

• Line 15x10x1 inch baking pan with foil so foil extends over sides of pan.
• Grease foil.
• In large saucepan, combine sugar, butter and evaporated milk and cook and stir over medium heat until sugar is dissolved.
• Bring to a full boil, stirring constantly.
• Boil 5 minutes over medium heat, without stirring.
• Remove from heat.
• Add marshmallows, chocolate chips, sweet chocolate and unsweetened chocolate, stirring constantly, until chocolate is melted and mixture is smooth.
• Stir in vanilla and pecans.
• Quickly spread mixture in greased foil lined pan.
• In medium saucepan, combine caramels and water.
• Cook over low heat until caramels are melted, stirring frequently.
• Pour melted caramels evenly over fudge to cover completely.
• Arrange pecan halves over caramel.
• Cool 2 hours or until completely cooled.
• Remove fudge from pan by lifting foil.
• Remove foil and cut into squares.

Steps:

• Line two 13x9-in. pans with foil and grease the foil with 4 teaspoons butter. In a heavy Dutch oven, combine sugar, milk, salt and the remaining butter. Bring to a boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 234° (soft-ball stage)., Remove from the heat. Stir in chopped German chocolate and the chocolate chips until smooth. Fold in the marshmallow creme, pecans and vanilla. Spread into prepared pans., Refrigerate for 1 hour or until firm. Using foil, lift fudge out of pans. Discard foil; cut fudge into 1-in. squares. Store in airtight containers.

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.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour bottom only of 13x9-inch pan.
• In small microwavable bowl, microwave condensed milk and 1/2 cup of the chocolate chips uncovered on Medium (50%) about 1 minute or until chocolate is softened; stir until smooth, and set aside.
• In large bowl, beat dry cake mix and oil with electric mixer on low speed about 15 seconds or until crumbly; reserve 3/4 cup. Add applesauce and eggs to remaining mixture; beat on low speed 30 seconds, scraping bowl occasionally (batter will be thick and grainy). Beat on medium speed 2 minutes, scraping bowl occasionally. Spread batter in pan.
• Drop melted chocolate mixture by teaspoonfuls over batter, dropping more around edge than in center. Stir remaining 1/2 cup chocolate chips and the pecans into reserved cake mixture; crumble over batter.
• Bake 37 to 43 minutes or until center is set. Run knife around sides of pan to loosen cake. Cool completely, about 2 hours. Store covered.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour the bottom and sides of a 12-inch stainless steel, oven-safe skillet with shortening and flour, tapping out any excess flour.
• Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes, scraping bowl occasionally. Pour batter into the bottom of the prepared skillet.
• Bake, uncovered, in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
• Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen and carefully invert onto a large round platter. Let cool, about 30 minutes.
• Meanwhile, combine 1/2 of the caramel topping with the baking chocolate in a microwave-safe bowl. Microwave, uncovered, on high until chocolate is melted, about 30 to 60 seconds. Stir mixture until combined and smooth; carefully spread over the cake.
• Sprinkle cake with pecans and drizzle remaining caramel topping over top. Let stand until topping is set. Cut into wedges to serve.