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ROLO Turtle Fudge

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.
Print Recipe
Prep Time 30 minutes
Chilling Time 3 hours
Total Time 3 hours 30 minutes
Servings 54 Squares

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.

Notes

  • 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.