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White Chocolate Caramel Pecan Fudge

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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

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

  1. 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.
  2. Toast the pecans (optional):
    • In a dry skillet over medium heat, toast the pecans for 2–3 minutes until fragrant. Set aside to cool.
  3. 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.
  4. Pour the fudge into the pan:
    • Pour the white chocolate fudge mixture into the prepared baking dish, spreading it evenly with a spatula.
  5. 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.
  6. Chill:
    • Refrigerate the fudge for at least 3 hours, or until firm.
  7. 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.