Triple Chocolate Turtle Fudge -- Quad-Cities Online Recipe Book
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Triple Chocolate Turtle Fudge

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Ingredients

4-1/2 cups sugar
1/2 cup butter
12 ounces evaporated milk
4-1/2 cups mini marshmallows
12 ounces semi-sweet chocolate chips
12 ounces semi-sweet baking chocolate, chopped up
2 ounces unsweetened chocolate, chopped up
2 teaspoons vanilla
1 cup pecans
75 caramels (2 bags, 14-ounces each)
3 tablespoons water
60 pecan halves

Instructions

Line a cookie sheet with foil that extends over the sides of pan; grease foil. In saucepan, combine sugar, butter and evaporated milk. Cook and stir over medium heat until sugar dissolves. Bring to full boil. Stir constantly. Boil five minutes over medium heat without stirring. Remove from heat. Add marshmallows and chocolate, stirring constantly until all is melted and smooth. Stir in vanilla and pecans. Quickly spread in pan. In saucepan combine caramels and water stirring frequently. Pour melted caramel over fudge. Arrange pecan halves over caramel. Cool 2 hours or until cool. Remove from pan by lifting foil. Remove foil and cut into squares.

Jodie Williams
Eldridge



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  Today is Tuesday, Oct. 21, the 294th day of 2014. There are 71 days left in the year.

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1889 -- 125 years ago: Apparatus arrived for drilling an artesian well on the premises of George Warner's Atlantic Brewery.
1914 -- 100 years ago: The German army continued its attacks on the allies line near the Belgian coast.
1939 -- 75 years ago: The farm home of Mr. and Mrs. Gus Zachert northwest of Buffalo Prairie, burned to the ground.
1964 -- 50 years ago: WVIK-FM, noncommercial educational radio station at Augustana College, will return to the air tomorrow. The station operates at a power of 10 watts at 90.9 megacycles on the frequency modulation band. The station is operated with a staff of 92 students.
1989 -- 25 years ago: An avenue of lights, 13 Christmas trees strung with more than 44,000 sparkling lights, will expand the Festival of Trees beyond the walls of RiverCenter in downtown Davenport in mid-November.


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