Oh yes 😏—White Chocolate Caramel Pecan Fudge is indulgent, creamy, and nutty heaven 🍫🍯🥜. Here’s a full guide to making it at home:
Ingredients (makes about 36 small squares)
Fudge
- 3 cups white chocolate chips
- 1 (14 oz) can sweetened condensed milk
- ¼ cup unsalted butter
- 1 tsp vanilla extract
- Pinch of salt
Caramel Layer
- 1 cup caramel sauce (store-bought or homemade)
Topping
- 1 cup chopped pecans, toasted
- Optional: sea salt flakes for garnish
Instructions
1️⃣ Prepare pan
- Line an 8×8-inch pan with parchment paper, leaving edges overhanging for easy removal.
- Lightly grease with butter.
2️⃣ Make the fudge base
- In a medium saucepan over low heat, melt white chocolate, sweetened condensed milk, and butter together.
- Stir constantly until smooth and creamy.
- Remove from heat and stir in vanilla and a pinch of salt.
3️⃣ Layer caramel
- Pour half of the fudge mixture into the prepared pan, spreading evenly.
- Drizzle caramel sauce over the fudge layer.
- Top with the remaining fudge mixture, spreading gently to cover caramel.
4️⃣ Add pecans
- Sprinkle chopped toasted pecans evenly on top.
- Optional: sprinkle a few flakes of sea salt for a sweet-salty contrast.
5️⃣ Chill
- Refrigerate for 2–3 hours or until firm.
- Lift fudge out using parchment overhang and cut into squares.
6️⃣ Serve & Store
- Serve chilled or at room temperature.
- Store in an airtight container in the fridge for up to 2 weeks.
Tips & Variations
- Extra gooey caramel: swirl caramel lightly into the fudge layer instead of a separate layer.
- Nut swap: walnuts, macadamia nuts, or almonds work beautifully.
- Chocolate drizzle: melt semi-sweet chocolate and drizzle on top for a two-tone effect.
If you want, I can make a shortcut “No-Cook Version” of this fudge that’s even faster and super creamy—great for last-minute treats 🍫✨.
Do you want me to do that?
