Creamy White Chocolate Fudge with pecans & caramel

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The perfect treat for a Christmas platter would be creamy white chocolate fudge packed with nuts and drizzled with caramel.


white chocolate chips (3 cups)
sweetened condensed milk (14 oz.)
a quarter-pound of butter
vanilla extract (1/2 teaspoon)
1 cup pecans, chopped
1/2 cup caramel sauce, room temperature


In a medium glass dish, combine the chocolate chips, milk, and butter and heat for 90 seconds in the microwave.
Stir to mix, then heat for an additional 15 seconds. If necessary, stir and heat for an extra 15 seconds. A few chunks of unmelted chocolate will remain in the basin.
Stir until nearly smooth, with a few unmelted chocolate specks. Stir in the pecans and extract until everything is well combined. Scoop onto a parchment-lined baking sheet. Spread with a spatula to a thickness of about 1 inch. Drizzle caramel sauce over the top. Using a knife or the end of the spatula, lightly swirl the caramel into the fudge.
Refrigerate until ready to serve. Slice into 1-inch squares and refrigerate for up to a week in an airtight container. Enjoy!

NOTE FROM THE COOK: I used my caramel sauce for this dish. On the other hand, the fudge will go well with a store-bought caramel sauce. If you don’t like white chocolate, you may make this fudge using semi-sweet or dark chocolate, which works just as well (and tastes just as good).

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