If you’re craving something sweet, creamy, and completely irresistible, this White Chocolate Caramel Pecan Fudge is about to become your new go-to treat. It’s unbelievably smooth with pockets of gooey caramel and crunchy pecans in every bite. The best part? You don’t need a candy thermometer, fancy tools, or baking skills, just a few minutes of melting and swirling. It’s the kind of dessert that disappears fast at parties and potlucks, so be ready for people to ask, “Can I get the recipe?”
Step-by-Step Instructions
Prepare the Pan
Line an 8×8 inch pan with parchment paper and leave enough hanging over the sides so you can lift the fudge out easily later.
Melt the Base
Gently melt white chocolate, butter, and sweetened condensed milk together in the microwave in short intervals, stirring until smooth and silky.
Mix Everything Together
Stir in vanilla and pecans until evenly combined. Pour half of the mixture into the pan, then drizzle caramel over the top and swirl it through with a knife. Repeat with the second half for that beautiful marbled look.
Chill & Slice
Cover and refrigerate for a couple of hours, or until set. Lift out the block, slice into bite-sized squares, and try not to eat them all at once.
Tips for Perfect Fudge
- If the caramel is too thick, warm it a few seconds to make it easier to drizzle.
- Sprinkle flaky sea salt on top for a salted caramel twist.
- Toasting the pecans first makes the flavor deeper and richer.
- For a fun variation, swap nuts for crushed pretzels or mini marshmallows.
- Slice with a warm knife for clean, smooth cuts.
FAQ
Can I make this without nuts?
Absolutely! just leave them out or replace with crushed cookies, pretzels, or even dried fruit.
How long does the fudge last?
About a week in the fridge in an airtight container, but it usually disappears much faster!
Can I freeze it?
Yes! wrap tightly and freeze for up to 2 months. Thaw in the fridge before serving.
Does it need to stay refrigerated?
Yes, refrigeration keeps it firm and helps the texture stay creamy.
Can I use caramel candies instead of sauce?
You can melt soft caramel with a splash of cream to make a drizzleable sauce if needed.
Prepare: Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides. Calories: Approximately 200 per square (estimated)
Protein: 2g (estimated)
Carbs: 25g (estimated)
Fat: 12g (estimated)
Ingredients
Instructions
Melt: In a large, microwave-safe bowl, combine the sweetened condensed milk, white chocolate chips, and butter. Microwave in 30-second intervals, stirring well after each interval, until completely melted and smooth.
Incorporate: Stir in the vanilla extract and chopped pecans until evenly distributed.
Swirl: Pour half of the white chocolate mixture into the prepared pan. Drizzle half of the caramel sauce evenly over the mixture. Gently swirl the caramel into the white chocolate using a knife or skewer. Repeat with the remaining white chocolate mixture and caramel sauce.
Chill: Cover the pan with plastic wrap and refrigerate for at least 2 hours, or until firm.
Serve: Once firm, lift the fudge out of the pan using the parchment paper overhang. Cut into squares and enjoy!Nutrition