Creamy White Chocolate Caramel Fudge with Pecans
Silky white chocolate fudge swirled with caramel and studded with toasted pecans — a holiday tray superstar.
Introduction
This White Chocolate Caramel Fudge is a creamy, decadent confection that combines sweet white chocolate, rich condensed milk, ribbons of buttery caramel, and crunchy pecans. It’s simple to make — no candy thermometer required — yet impressive on a dessert tray. The texture is silky but holds a firm bite when chilled, making it perfect for gifting or serving at holiday gatherings.
Ingredients
Fudge Base
- 3 cups white chocolate chips (about 18 oz / 510 g)
- 14 oz sweetened condensed milk (1 standard can)
- 4 tbsp unsalted butter
- ½ tsp vanilla extract
Mix-ins & Swirl
- 1 cup chopped pecans, toasted
- ½ cup room-temperature caramel sauce (store-bought or homemade)
Make-ahead: Toast pecans up to 3 days ahead. Keep caramel at room temperature so it’s easy to drizzle and swirl.
Method — How to Make the Fudge
- Prepare the pan: Line an 8×8-inch (20×20 cm) square pan with parchment paper or foil, leaving an overhang for easy removal. Lightly butter the parchment/foil.
- Toast the pecans (optional but recommended): Preheat oven to 350°F (175°C). Spread pecans on a sheet and toast 6–8 minutes until fragrant. Let cool and chop roughly.
- Melt the base: In a medium microwave-safe bowl combine the white chocolate chips, sweetened condensed milk, and butter. Microwave on medium heat for 90 seconds. Stir vigorously. If not fully melted, microwave in 15-second bursts, stirring between each, until mostly smooth with a few flecks of chocolate remaining (these will melt as you stir).
- Add flavor & nuts: Stir in vanilla extract and fold in the chopped pecans, reserving a small handful for the top if you like a decorative finish.
- Spread in pan: Spoon the fudge into the prepared pan and spread into an even layer about 1 inch thick.
- Swirl caramel: Drizzle caramel sauce across the surface in several lines. Using a butter knife or the handle of a spoon, gently swirl the caramel into the fudge to create pretty ribbons — don’t overmix or the swirl will disappear.
- Chill: Refrigerate at least 2 hours, or until firm. For very clean slices, chill 4 hours or overnight.
- Slice & store: Lift the fudge from the pan using the parchment overhang. Slice into 1-inch squares with a sharp knife (wipe the blade between cuts for clean edges). Store in an airtight container in the fridge for up to 1 week.
Quick Printable Instructions
- Line 8×8 pan. Toast pecans (optional).
- Microwave white chocolate + condensed milk + butter: 90s, then 15s bursts, stirring until smooth.
- Stir in vanilla & pecans. Spread into pan.
- Drizzle caramel and swirl lightly. Chill 2+ hours. Slice and store chilled.
Tips & Techniques
- Microwave in bursts: White chocolate burns easily — short bursts and thorough stirring prevents scorching.
- Room-temp caramel: If the caramel is cold, warm slightly until pourable so it swirls smoothly.
- Texture control: For a firmer fudge, add a little more white chocolate chips (¼ cup). For softer fudge, reduce chips slightly or add 1–2 tbsp extra condensed milk.
- Clean slices: Use a long, sharp knife dipped in hot water and wiped dry between cuts to get nice squares.
- Flavor variations: Fold in ½ cup dried cranberries for a sweet-tart contrast, or sprinkle flaky sea salt on top for a salted-caramel twist.
History & Sweet Context
Fudge in various forms has been a beloved treat since the late 19th century. Classic fudge is typically made by cooking sugar, butter, and milk to a soft-ball stage; modern no-cook fudges use condensed milk and melted chocolate for a quicker method. White chocolate — introduced in the 20th century — brought a creamy, sweet alternative to dark and milk chocolate confections. Combining white chocolate with caramel and nuts is a modern adaptation that echoes classic candy-shop flavors but with easier home preparation.
Benefits (Why you’ll love this recipe)
- Fast & accessible: Melting and stirring in the microwave makes this approachable for home cooks.
- Customizable: Easy to modify with add-ins, toppings, or flavor twists.
- Great for gifting: Holds shape, transports well, and looks elegant when wrapped.
- No candy thermometer: Great for cooks who want candy without specialized gear.
Formation & Ingredient Roles
White chocolate chips provide structure, sweetness, and a creamy base. Sweetened condensed milk adds sugar, milk solids, and stability so the fudge sets without boiling. Butter adds richness and mouthfeel, while vanilla rounds the flavor. Pecans give crunchy contrast and toasty nuttiness. Caramel introduces buttery, slightly salty ribbons that cut through the sweetness for complexity.
For Fudge Lovers
If you’re a fan of creamy, candy-like confections and the buttery flavors of caramel, this fudge is made for you. It’s ideal for those who like treats that are sweet but textured — the pecans and caramel swirl add interest and a gourmet touch.
Conclusion
This White Chocolate Caramel Fudge is an easy yet elegant confection: minimal hands-on time, no advanced candy techniques, and maximum holiday appeal. Whether you’re building a dessert tray, making edible gifts, or treating your household, the sweet-salty notes and crunchy pecans make every square memorable.
Quick Recipe Card (Short)
- 3 cups white chocolate chips
- 14 oz sweetened condensed milk
- 4 tbsp butter, ½ tsp vanilla
- 1 cup chopped pecans
- ½ cup caramel sauce
- Line 8×8 pan. Toast pecans (opt.).
- Microwave chips + milk + butter: 90s then 15s bursts until smooth.
- Stir in vanilla & pecans. Spread into pan.
- Drizzle caramel, swirl lightly. Chill 2+ hours. Slice and serve.