This White Chocolate Caramel Pecan Fudge is rich, buttery, and melts in your mouth.
Packed with smooth white chocolate, swirls of gooey caramel, and crunchy pecans, it’s the perfect no-bake treat for holidays, gifts, or anytime you need a little indulgence!
Why You’ll Love White Chocolate Caramel Pecan Fudge
Quick and Easy: No candy thermometer needed!
Creamy and Crunchy: Perfect balance of smooth fudge and nutty crunch.
Beautiful for Gifting: Looks stunning in a treat box.
Versatile Flavor: White chocolate pairs beautifully with caramel and pecans.
Make-Ahead Friendly: Stores well for days.
What You’ll Need (Ingredient Highlights)
White Chocolate Chips: Smooth and creamy base.
Sweetened Condensed Milk: Adds richness and helps set the fudge.
Caramel Sauce: Swirled in for irresistible gooeyness.
Pecans: Toasted for extra flavor and crunch.
Butter: Adds richness.
Vanilla Extract: Enhances flavor.
Pro Tips Before You Start
Use High-Quality White Chocolate: It makes a big difference in taste and texture.
Toast the Pecans: It enhances their nutty flavor.
Don’t Overheat: Gently melt chocolate to prevent seizing.
Line Your Pan: Use parchment paper for easy removal.
Chill Fully: Let fudge set completely before cutting.
How to Make White Chocolate Caramel Pecan Fudge
Step 1: Prepare the Pan
Line an 8×8-inch baking dish with parchment paper, leaving overhang for easy lifting.
Step 2: Melt the Base
In a saucepan over low heat, combine white chocolate chips, butter, and sweetened condensed milk.
Stir constantly until smooth and melted.
Step 3: Add Flavor
Remove from heat. Stir in vanilla extract and salt.
Step 4: Fold in Pecans
Gently fold in most of the chopped pecans, reserving some for topping.
Step 5: Pour and Swirl
Pour the fudge into the prepared pan.
Drizzle caramel sauce over the top.
Use a knife to gently swirl the caramel into the fudge.
Step 6: Garnish and Chill
Sprinkle reserved pecans over the top.
Refrigerate for at least 2–3 hours until set.
Step 7: Slice and Serve
Lift fudge out using parchment overhang.
Slice into squares and enjoy!
What to Serve It With
Coffee or espresso for an afternoon treat
Hot cocoa for a cozy pairing
A dessert tray alongside brownies and cookies
Gift boxes for holidays or special occasions
Variations / Substitutions
Different Nuts: Use walnuts, almonds, or cashews.
Chocolate Swirl: Add dark chocolate drizzle for contrast.
Sea Salt: Sprinkle flaky salt on top for a sweet-salty finish.
Flavor Twist: Stir in a little maple extract or bourbon.
Dairy-Free Version: Use dairy-free condensed milk and vegan white chocolate.
Storage & Leftovers
Fridge: Store in an airtight container for up to 2 weeks.
Freezer: Freeze in a freezer-safe container for up to 2 months.
Serving Tip: Bring to room temperature before serving for the best texture.
FAQs
Can I use homemade caramel sauce?
Absolutely! Just make sure it’s thick enough to swirl.
Why did my fudge turn grainy?
It may have been overheated. Melt gently and stir constantly.
Can I double the recipe?
Yes, use a 9×13-inch pan and adjust chill time.
How do I cut clean squares?
Use a sharp knife dipped in hot water and wiped dry between cuts.
Can I make this fudge ahead for holidays?
Definitely! It holds up well and tastes even better after a day.
Final Thoughts
White Chocolate Caramel Pecan Fudge is the ultimate easy dessert — creamy, dreamy, and full of decadent flavors.
Whether you’re making a holiday platter, a sweet gift, or simply treating yourself, this fudge is guaranteed to impress with minimal effort!
White Chocolate Caramel Fudge
Ingredients
Method
- Line an 8x8-inch pan with parchment paper.
- Melt white chocolate, butter, and condensed milk over low heat.
- Remove from heat. Stir in vanilla and salt.
- Fold in most pecans.
- Pour fudge into pan. Drizzle caramel and swirl.
- Top with reserved pecans.
- See full steps with tips & photos → https://theboatshedcafe.com/white-chocolate-caramel/
Notes
- Use high-quality white chocolate chips for best flavor and texture.
- Toast pecans in a dry skillet for 5–7 minutes until fragrant before chopping.
- Store leftovers in an airtight container in the fridge for up to 1 week.
