ROLO Turtle Fudge

• Canned Goods

  • 2/3 cup Evaporated milk

• Baking & Spices

  • 1 cup Brown sugar
  • 12 oz Hershey's semi-sweet chocolate chips
  • 2 cups Sugar
  • 1 tsp Vanilla

• Nuts & Seeds

  • 1 cup Pecans

• Dairy

  • 3/4 cup Butter
  • 7 oz Marshmallow cream

• Other

  • 54 Rolos, unwrapped

Found on chef-in-training.com

Description

Ingredients

• ¾ cup butter
• 2 cups sugar
• 1 cup brown sugar
• ⅔ cup evaporated milk
• 12 ounces HERSHEY’S Semi-Sweet Chocolate Chips
• 7 ounces marshmallow cream
• 1 teaspoon vanilla
• 1 cup finely chopped pecans, divided
• 54 ROLOS, unwrapped

Directions

• Line a 9x13 pan with foil. Make sure to leave over-hanging edges with foil. Set aside.
• In a large sauce pan, over medium heat, melt butter, sugar, brown sugar and evaporated milk together, stirring constantly and bringing it to a full rolling boil. Reduce heat to low and continue to boil and stir constantly for 4-5 minutes.
• Remove sauce pan from heat and stir in HERSHEY’s Semi-Sweet Chocolate Chips, marshmallow cream and vanilla until smooth. Stir in ¾ cup finely chopped pecans, reserving ¼ cup for later.
• Pour half of fudge into prepared pan and evenly spread to distribute.
• Place ROLOS on top of fudge, 9 rows of 6 ROLOS.
• Carefully spread remaining fudge over the tops of ROLOS until all ROLOS are completely covered and top layer is smooth and uniform.
• Sprinkle remaining ¼ cup finely chopped pecans over the top of fudge and lightly press to set them in.
• Refrigerate until fudge is completely set up and cooled.
• Once fudge is set, remove from fridge; carefully lift out the fudge with overhanging foil. Cut into 1-inch squares.
• Store in an airtight container.