I’m sharing my Caramel Fudge, a white chocolate, caramel and pecan recipe with a surprising twist you’ll want to read about.

Jump to Recipe

I never planned to write about candy that sits in secret, but the combination of white chocolate chips and toasted pecans in this fudge refused to behave. It’s glossy, oddly soft yet still holds a clean bite, and somehow keeps you reaching back for another piece.

I was aiming for something stupid simple and ended up with what I now call the Best Fudge Recipe on my counter. One bite makes you pause and think what I did wrong or right, that’s the fun part.

Share it, squirrel it away, either way it wont last long.

Ingredients

Print Recipe (No Advertisments)

White chocolate: ultra sweet, mostly sugar and fat, gives creamy texture and sweetness.
Sweetened condensed milk: super sweet, adds chew, more carbs, its little protein.
Caramel sauce: rich sugar and butter, adds gooey sweet, can be slightly salty.
Pecans: crunchy, provide healthy fats, fiber, some protein, plus nutty flavor.
Butter: gives silkiness and helps set fudge adds saturated fat, full flavor.
Vanilla extract: tiny amount boosts sweetness perception, rounds flavors, smells amazing.
Sea salt: small sprinkle balances sweet, highlights caramel and chocolate, not much sodium.

Ingredient Quantities

3 cups white chocolate chips (about 18 oz)

1 (14 oz) can sweetened condensed milk

2 tablespoons unsalted butter, room temp

1 teaspoon pure vanilla extract

1/2 cup caramel sauce or about 10 soft caramels plus 2 tablespoons heavy cream

1 cup pecans, toasted n roughly chopped

1/4 teaspoon fine sea salt, plus extra for sprinkling

Optional: 1 tablespoon light corn syrup for extra shine

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350F and toast 1 cup pecans on a baking sheet 6 to 8 minutes until fragrant, or toast in a dry skillet; let cool and roughly chop, reserving about 1/4 cup for the top. Line an 8×8 pan with parchment and lightly grease the paper so the fudge lifts out easy.

2. If using soft caramels, place 10 caramels and 2 tablespoons heavy cream in a small saucepan over very low heat and stir until smooth, or warm 1/2 cup store bought caramel sauce just enough to loosen it; set aside. You can reserve 2 to 3 tablespoons of caramel for a visible swirl.

3. In a heatproof bowl combine 3 cups white chocolate chips, 1 (14 oz) can sweetened condensed milk, 2 tablespoons room temp unsalted butter, and optional 1 tablespoon light corn syrup for extra shine. Melt gently using a double boiler stirring constantly or microwave in 20 to 30 second bursts, stirring between each, until mostly smooth.

4. Remove from heat while a few small lumps remain and keep stirring until fully smooth; this avoids scorching. Stir in 1 teaspoon pure vanilla extract and 1/4 teaspoon fine sea salt. Taste and add a tiny pinch more salt if you like a stronger contrast.

5. Fold in about three quarters of the chopped pecans so there are nuts through the fudge but save some for topping.

6. Pour roughly half the white chocolate mixture into the prepared pan and smooth the top with a spatula. Spoon small dollops of the warmed caramel over that layer, then pour the remaining white chocolate mixture on top.

7. Use a skewer or butter knife to gently swirl the caramel into the white chocolate for a pretty marbled look; dont overmix or the swirls will disappear. Scatter the reserved pecans on top and press them down lightly so they stick.

8. Sprinkle a little extra fine sea salt or flaky salt over the top, then chill the pan in the fridge until firm, about 2 to 3 hours or overnight for best slicing.

9. Lift the fudge from the pan using the parchment overhang, cut into squares with a knife warmed under hot water and dried between cuts for cleaner edges, and store in an airtight container in the fridge for up to 2 weeks.

Equipment Needed

1. Oven preheated to 350F
2. Baking sheet or a dry skillet for toasting pecans
3. 8 by 8 inch baking pan lined with parchment and lightly greased so the fudge lifts out easy
4. Small saucepan for melting caramels or warming cream
5. Heatproof bowl and a double boiler setup or a microwave safe bowl for melting the white chocolate
6. Rubber or silicone spatula for stirring and smoothing
7. Skewer or butter knife to swirl the caramel into the chocolate
8. Chef knife and cutting board for roughly chopping the pecans
9. Measuring cups and spoons plus a towel to dry a warmed knife between cuts for cleaner squares

FAQ

Q: How do I melt the white chocolate so it stays silky and not grainy? A: Melt slowly in 20 to 30 second microwave bursts, stirring each time, or use a double boiler. Never let steam or water touch the chocolate and stop heating when most is melted, then stir until smooth. Overheating is the main reason it goes grainy, so be gentle.

Q: Can I use soft caramels instead of caramel sauce? A: Yes. Unwrap about 10 soft caramels and melt them with 2 tablespoons heavy cream over low heat until smooth. Cool slightly before folding into the white chocolate so it doesnt make the chocolate seize or separate.

Q: Why is my fudge too soft or too hard? A: Too soft means not chilled long enough or too much caramel/liquid. Chill fully in the pan for at least 3 hours. Too hard can happen if you overcook or use too little fat; follow the ingredient amounts and dont overheat the mix.

Q: How do I get perfect, clean slices? A: Chill the fudge until firm. Use a large knife warmed under hot water, wipe it dry between cuts, and press straight down with a steady hand. Let the knife cool and rewarm as needed for best slices.

Q: Can I swap pecans or skip nuts for nut-free fudge? A: Yes. Use toasted walnuts or almonds if you like, or leave nuts out for nut-free. If nut-free, add a little extra caramel or a sprinkle of sea salt on top for texture.

Q: How should I store or freeze this fudge? A: Store in an airtight container in the fridge for up to 2 weeks, with parchment between layers. For longer storage, freeze up to 2 months; thaw in the fridge before serving. Bring to room temp slightly before slicing for best texture.

The Finest White Chocolate Caramel Pecan Fudge Recipe Substitutions and Variations

White chocolate chips: Swap for an equal weight of chopped high quality white chocolate bar (melts creamier), or use white candy melts for convenience; just warm gently so it doesnt seize.
Sweetened condensed milk: Use 1 can sweetened condensed coconut milk for a dairy free version, or make a quick stove top sub by simmering 2 cups whole milk with 2/3 cup sugar until reduced to about 1 cup.
Caramel sauce / soft caramels: Replace with about 3/4 cup dulce de leche or 1 cup store bought caramel sauce, or melt soft caramels with 2 tbsp cream like in the recipe.
Pecans: Swap toasted chopped walnuts for a very similar taste, chopped macadamias for a richer buttery bite, or roasted sunflower seeds if you need a nut free crunch.

Pro Tips

1. Heat the white chocolate REALLY gently, dont blast it. Use short microwave bursts or a double boiler, stop when a few little lumps remain and keep stirring off the heat till smooth so it doesnt seize or burn. A tiny splash of corn syrup will make it shinier and hide small texture issues.

2. Warm your caramel enough so it flows but not scalding, then spoon little dollops and swirl just a couple times with a skewer or butter knife so you still see ribbons. Overmixing will make the caramel disappear into the white chocolate.

3. Toast the pecans till fragrant but watch them closely, they go from perfect to burned fast. Cool them fully before folding in so they dont melt into the fudge, and save some big pieces for the top so every bite has crunch.

4. Chill well and cut clean: refrigerate till firm (overnight is best), run your knife under hot water and dry it between cuts for sharp edges. Store airtight in the fridge, but let squares sit a few minutes at room temp before serving so the flavors open up.

The Finest White Chocolate Caramel Pecan Fudge Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I’m sharing my Caramel Fudge, a white chocolate, caramel and pecan recipe with a surprising twist you’ll want to read about.

Servings

servings

Calories

332

kcal

Equipment: 1. Oven preheated to 350F
2. Baking sheet or a dry skillet for toasting pecans
3. 8 by 8 inch baking pan lined with parchment and lightly greased so the fudge lifts out easy
4. Small saucepan for melting caramels or warming cream
5. Heatproof bowl and a double boiler setup or a microwave safe bowl for melting the white chocolate
6. Rubber or silicone spatula for stirring and smoothing
7. Skewer or butter knife to swirl the caramel into the chocolate
8. Chef knife and cutting board for roughly chopping the pecans
9. Measuring cups and spoons plus a towel to dry a warmed knife between cuts for cleaner squares

Ingredients

3 cups white chocolate chips (about 18 oz)
1 (14 oz) can sweetened condensed milk
2 tablespoons unsalted butter, room temp
1 teaspoon pure vanilla extract
1/2 cup caramel sauce or about 10 soft caramels plus 2 tablespoons heavy cream
1 cup pecans, toasted n roughly chopped
1/4 teaspoon fine sea salt, plus extra for sprinkling
Optional: 1 tablespoon light corn syrup for extra shine

Directions

Preheat oven to 350F and toast 1 cup pecans on a baking sheet 6 to 8 minutes until fragrant, or toast in a dry skillet; let cool and roughly chop, reserving about 1/4 cup for the top. Line an 8×8 pan with parchment and lightly grease the paper so the fudge lifts out easy.
If using soft caramels, place 10 caramels and 2 tablespoons heavy cream in a small saucepan over very low heat and stir until smooth, or warm 1/2 cup store bought caramel sauce just enough to loosen it; set aside. You can reserve 2 to 3 tablespoons of caramel for a visible swirl.
In a heatproof bowl combine 3 cups white chocolate chips, 1 (14 oz) can sweetened condensed milk, 2 tablespoons room temp unsalted butter, and optional 1 tablespoon light corn syrup for extra shine. Melt gently using a double boiler stirring constantly or microwave in 20 to 30 second bursts, stirring between each, until mostly smooth.
Remove from heat while a few small lumps remain and keep stirring until fully smooth; this avoids scorching. Stir in 1 teaspoon pure vanilla extract and 1/4 teaspoon fine sea salt. Taste and add a tiny pinch more salt if you like a stronger contrast.
Fold in about three quarters of the chopped pecans so there are nuts through the fudge but save some for topping.
Pour roughly half the white chocolate mixture into the prepared pan and smooth the top with a spatula. Spoon small dollops of the warmed caramel over that layer, then pour the remaining white chocolate mixture on top.
Use a skewer or butter knife to gently swirl the caramel into the white chocolate for a pretty marbled look; dont overmix or the swirls will disappear. Scatter the reserved pecans on top and press them down lightly so they stick.
Sprinkle a little extra fine sea salt or flaky salt over the top, then chill the pan in the fridge until firm, about 2 to 3 hours or overnight for best slicing.
Lift the fudge from the pan using the parchment overhang, cut into squares with a knife warmed under hot water and dried between cuts for cleaner edges, and store in an airtight container in the fridge for up to 2 weeks.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.