Description
White chocolate caramel pecan fudge is a rich and creamy treat with layers of sweet white chocolate, crunchy pecans, and gooey caramel. Perfect for gifting or enjoying during the holidays, this no-bake dessert is as indulgent as it is easy to make.
Ingredients
Units
Scale
For the fudge:
- 3 cups (510 g) white chocolate chips
- 1 can (14 oz/400 g) sweetened condensed milk
- 2 teaspoons vanilla extract
- 1 cup (120 g) chopped pecans, toasted
For the caramel swirl:
- 1/2 cup (120 ml) caramel sauce
- 1/4 teaspoon salt
Instructions
-
Prepare the pan:
- Line an 8×8-inch (20×20 cm) baking dish with parchment paper, leaving an overhang for easy removal. Lightly grease with nonstick spray.
-
Toast the pecans (optional):
- In a dry skillet over medium heat, toast the pecans for 2–3 minutes until fragrant. Set aside to cool.
-
Make the fudge:
- In a medium saucepan, combine the white chocolate chips and sweetened condensed milk. Heat over low heat, stirring constantly, until the chocolate is fully melted and the mixture is smooth.
- Remove from heat and stir in the vanilla extract and toasted pecans.
-
Pour the fudge into the pan:
- Pour the white chocolate fudge mixture into the prepared baking dish, spreading it evenly with a spatula.
-
Add the caramel swirl:
- Drizzle the caramel sauce over the fudge. Use a knife or skewer to swirl the caramel into the fudge, creating a marbled effect.
-
Chill:
- Refrigerate the fudge for at least 3 hours, or until firm.
-
Cut and serve:
- Once set, lift the fudge out of the pan using the parchment overhang. Cut into small squares or rectangles. Serve and enjoy!
Notes
- Use dark or milk chocolate instead of white chocolate for a different flavor profile.
- Substitute pecans with walnuts, almonds, or macadamia nuts if preferred.
- Store fudge in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months.