Can I use milk or dark chocolate instead of white chocolate?

Absolutely! The result will be richer and less sweet, but the fudge-making process stays the same. Dark chocolate and pecans are a classic pairing, so don’t hesitate to switch things up.

My caramel sank into the fudge. What did I do wrong?

This often happens if your caramel sauce is too thin or your fudge wasn’t thick enough before adding the caramel. Using a thick, high-quality caramel (or reducing your own) prevents this. Swirl gently, and it’ll sit beautifully on top.

Can I make this recipe nut-free?

Certainly! Just leave out the pecans or swap for pumpkin seeds, sunflower seeds, or another crunch if you still want texture without the nuts.

How do I prevent the fudge from being too soft or not setting?

Using the proper ratio of chocolate to condensed milk is key, as is letting it chill until completely set. If your fudge feels too soft after chilling, try freezing for 30 minutes before cutting.

Caramel Pecan Fudge Recipe

Description

This Caramel Pecan Fudge recipe combines creamy white chocolate, buttery caramel, and crunchy pecans for a rich and decadent treat. Simple to prepare with just a few ingredients and minimal hands-on time, this indulgent fudge is perfect for gifting or serving at gatherings. The smooth, melt-in-your-mouth texture and sweet nutty flavor make it a crowd favorite.

Ingredients

Units Scale

Fudge Base

3 1/2 cups white chocolate chips
14 oz sweetened condensed milk
4 tbsp butter, room temperature

Flavoring & Add-ins

1 tsp vanilla extract
1 1/4 cups chopped pecans

Finishing Touch

1/2 cup thick caramel sauce

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Fudge Base: In a medium microwave-safe bowl, combine the white chocolate chips, sweetened condensed milk, and room temperature butter. Heat in the microwave for 90 seconds, then stir well to begin melting the mixture.
Melt Completely: Return the bowl to the microwave and heat for another 15 seconds. Stir again until combined. Repeat the process in 15-second intervals, stirring each time until the mixture is fully melted and smooth.
Add Flavor & Nuts: Stir in the vanilla extract and chopped pecans until they are evenly distributed throughout the fudge mixture.
Prepare the Pan: Line a baking dish (about 8×8-inch works well) with parchment paper, ensuring the paper extends slightly over the sides for easy removal later.
Fill the Pan & Add Caramel: Pour the white chocolate fudge mixture into the prepared baking dish. Use a spatula to spread it evenly. Drizzle the thick caramel sauce over the top in lines, then use a knife to gently swirl the caramel into the fudge for a marbled effect.
Chill and Set: Refrigerate the fudge for at least 5 hours or until fully set. This allows the fudge to firm up for easy slicing.
Slice and Store: Once set, remove the fudge from the dish using the parchment paper, and slice into 1-inch squares. Store the fudge in a sealed container until ready to serve. Enjoy!

Notes

Use a “thick” caramel sauce to prevent it from running and separating from the fudge.
You can toast the pecans beforehand for a deeper, nutty flavor.
Fudge keeps well in the refrigerator for up to two weeks.
Let the fudge come to room temperature before serving for the best texture.

Nutrition

Serving Size: 1 piece (about 1-inch square)
Calories: 120
Sugar: 14g
Sodium: 40mg
Fat: 7g
Saturated Fat: 3.5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 0.5g
Protein: 1g
Cholesterol: 8mg