Decadent layered fudge studded with ROLO candies and pecans: rich buttery base, melty chocolate‑marshmallow layer, embedded caramels, and nutty crunch. Cut into squares, this treat is perfect for gifting or indulgent dessert.

Why You Will Love This Recipe

Bold, rich flavors: chocolate, caramel, marshmallow, pecans all in one bite.
The ROLO pieces inside create gooey caramel centers when cut.
Textural contrast with smooth fudge and crunchy pecans.
Handsome presentation—lift‑out foil method makes slicing easy.
Great for holiday trays, special occasions, or anytime you want a showy sweet.

ROLO Turtle Fudge

Turtle fudge elevated with ROLO candies turns a classic into something spectacular. The magic begins with a luscious base—melting butter, white sugar, brown sugar, and evaporated milk together until the mixture reaches a full rolling boil. This is the heart of many fudges and caramels; that boil time and constant stirring develop flavor, thickness, and the foundational texture. After boiling for several minutes, the pan is removed from heat and transformed: semi‑sweet chocolate chips, marshmallow cream, and vanilla are stirred in until the mixture becomes silky and rich, with depth from chocolate and warmth from residual sugars.

At this stage, finely chopped pecans (¾ cup of the total) fold into the fudge mixture, giving nutty crunch distributed throughout. Then comes the fun layering: half of the warm fudge is poured into the prepared foil‑lined pan, creating a smooth base. Next, 54 unwrapped ROLO candies—arranged in 9 rows of 6—are pressed into the soft fudge. These little caramely chocolates sink slightly, embedding into the base. The remaining fudge is then gently poured over, covering each ROLO completely, creating a seamless top layer that encases each candy.

Once covered, a final sprinkling of the remaining pecans (¼ cup) tops the fudge, and they are pressed gently so they adhere. The pan goes into the refrigerator to set thoroughly. Once chilled and firm, you lift the fudge out via the overhanging foil edges and slice into tidy 1‑inch squares. Each square reveals layers: fudge, nuts, and in the center, a surprise puddle of caramel from the ROLO.

Because of its dense, multi‑layered structure, this fudge lasts well in airtight containers. When you bite in, you get creamy fudge, a burst of flowing caramel, and crunchy nuts—all in contrast. The visual appeal is strong: a block of fudge studded with bits of pecan and no visible candy tops, clean squares showing hidden treasures inside.

This recipe is ideal for holiday dessert tables, edible gifts, bake sales, or anytime you want a decadent treat with flair. The effort centers around stirring, layering, and chilling—not complicated, but the reward is unmistakable.

Servings

Makes about (9 × 6) = 54 squares (1‑inch squares)

Time

Task	Duration
Prep pan & gather ingredients	~5 minutes
Cook fudge base (boil & stir)	~6–7 minutes
Stir in chocolate, marshmallow, vanilla, nuts	~2 minutes
Layer first half & place ROLO candies	~5 minutes
Pour remaining fudge & top with pecans	~3 minutes
Chill until fully set	~2–3 hours (or overnight)
Slice and store	~5 minutes
Total time	≈ 3 hours 30 minutes (mostly chilling)

Ingredients

¾ cup unsalted butter
2 cups granulated sugar
1 cup packed brown sugar
⅔ cup evaporated milk
12 oz semi‑sweet chocolate chips
7 oz marshmallow cream
1 teaspoon vanilla extract
1 cup finely chopped pecans, divided (¾ cup + ¼ cup)
54 ROLO candies, unwrapped

Instructions

Prepare pan. Line a 9×13‑inch baking pan with heavy foil, leaving overhanging edges to lift fudge later.
Cook base. In a large saucepan over medium heat, melt butter. Add granulated sugar, brown sugar, and evaporated milk. Stir constantly and bring mixture to a full rolling boil. Reduce heat to low and continue boiling/stirring 4–5 minutes.
Remove the saucepan from heat. Stir in semi‑sweet chocolate chips, marshmallow cream, and vanilla until smooth and fully combined.
Fold in ¾ cup of the chopped pecans, reserving ¼ cup for topping.
Pour half of the fudge mixture into the prepared pan, spreading evenly.
Place the 54 ROLO candies (in 9 rows of 6) on top of that layer, spacing evenly.
Carefully pour the remaining fudge over the ROLO layer, ensuring all candies are fully covered and top is smooth.
Sprinkle the reserved ¼ cup pecans over top, pressing gently so they adhere.
Refrigerate until fudge is completely set and chilled (several hours or overnight).
Once firm, use the foil overhangs to lift the fudge block out of the pan. Slice into 1‑inch squares.
Store the fudge squares in an airtight container in the fridge or at cool room temperature.

Tips

Line the pan carefully with foil so no gaps—this helps lift the fudge cleanly.
Stir constantly during the boiling stage to avoid scorching or crystals.
Pour fudge layers gently to avoid disturbing the ROLO placement.
Press pecans lightly so they stay in place but don’t sink.
Chill fully—under‑chilled fudge may be too soft to slice neatly.
Use fresh, good quality nuts and chocolate—flavor matters.

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