Get ready for the most indulgent, creamy fudge you’ve ever tasted! This White Chocolate Caramel Pecan Fudge combines buttery toasted pecans, rich caramel, and smooth white chocolate into a treat that’s pure heaven. I developed this recipe after countless attempts to recreate my grandmother’s famous holiday fudge, and dare I say, this version might even be better!
Every bite delivers three distinct layers of flavor: first, the smooth white chocolate that melts on your tongue, then the rich caramel notes, and finally the buttery crunch of toasted pecans. It’s the kind of dessert that makes people close their eyes and sigh with happiness!
Why You’ll Love This Fudge
No candy thermometer needed
Perfect for gift-giving
Make ahead friendly
Rich but not overly sweet
Foolproof method
Why did my fudge turn grainy?
Here’s my secret for silky-smooth fudge: never let your white chocolate get too hot! Melt it slowly using a double boiler, and remove from heat while a few small pieces remain. The residual heat will melt them perfectly. Also, don’t scrape the sides of your pot – those sugar crystals can make your whole batch grainy.
Can I substitute milk chocolate?
While you can, the caramel flavor really shines with white chocolate. If you do switch, use high-quality milk chocolate (at least 30% cocoa butter) and reduce your sweetened condensed milk by 2 tablespoons to avoid it being too sweet.
My fudge won’t set properly. Help!
Temperature control is key! Make sure to let your mixture cool for 5-7 minutes before adding the pecans, then refrigerate promptly. Also, don’t skip lining your pan with parchment paper – it helps regulate temperature and makes removal a breeze.
Time Breakdown
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 4 hours
Total Time: 4 hours 25 minutes
Makes: 36 pieces
Ingredients:
For the Fudge Base:
- 3 cups high-quality white chocolate chips
- 1 (14 oz) can sweetened condensed milk
- 1/4 cup butter
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
For the Caramel Layer:
- 1 cup caramel bits or unwrapped caramels
- 2 tablespoons heavy cream
For the Pecan Topping:
- 1 1/2 cups pecans, toasted and chopped
- 1/2 teaspoon sea salt
- 2 tablespoons butter
Instructions:
- Line an 8×8 inch pan with parchment paper, leaving overhang for easy removal.
- Toast pecans in 2 tablespoons butter until fragrant, about 5 minutes. Set aside.
- Create a double boiler with a heatproof bowl over simmering water.
- Add white chocolate, condensed milk, butter, and salt to bowl.
- Melt slowly, stirring occasionally, until 90% melted.
- Remove from heat, stir until completely smooth.
- Add vanilla extract and stir gently.
- Pour into prepared pan.
- Melt caramel and cream together until smooth.
- Pour over white chocolate layer.
- Top with toasted pecans and sea salt.
- Refrigerate until set, about 4 hours.
Cooking Tips:
- Toast those pecans! It’s non-negotiable for the best flavor.
- Use high-quality white chocolate – it really matters here.
- Let fudge sit at room temperature 10 minutes before cutting.
- Use a warm knife for clean cuts.
- Don’t rush the cooling process.
- Store with parchment between layers.
Storage and Serving Suggestions:
Store in an airtight container:
Room temperature: 1-2 weeks
Refrigerated: 3-4 weeks
Frozen: up to 3 months
Serve:
- As part of a holiday cookie platter
- Wrapped individually for gifts
- With coffee or hot chocolate
- On a dessert charcuterie board
- As an after-dinner treat
- Alongside vanilla ice cream
Pro tip: For gifting, wrap individual pieces in wax paper and layer in a pretty tin!
