Triple Chocolate Turtle Fudge
4 1/2 cups sugar
1/2 cup butter
1 (12-oz.) can evaporated milk
4 1/2 cups miniature marshmallows
1 (12-oz.) pkg. semisweet chocolate chips
12-ozs. sweet baking chocolate, cut into pieces
2-ozs. unsweetened chocolate, cut into pieces
2 tsp. vanilla
1 cup chopped pecans
75 caramels, unwrapped
3 tbsp. water
60 pecan halves
Line a 15 x 10 x 1-in. baking pan with foil so foil extends over sides of pan; grease foil.
In large saucepan, combine sugar, butter and evaporated milk; 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 saucepan from heat. Add marshmallows, chocolate chips, sweet chocolate and unsweetened chocolate, stirring constantly until all 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.
Cut into squares.
Source: Pillsbury Classic Cookbooks Christmas Baking November 2000
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