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White Chocolate Caramel Pecan Fudge

White chocolate caramel pecan fudge combines smooth, creamy white chocolate with chopped pecans and a warm caramel swirl. Chill it until firm, then cut it into 36 bite-size pieces.
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Prep Time 15 minutes
Cook Time 8 minutes
Chilling and resting 2 hours 40 minutes
Total Time 3 hours 3 minutes
Servings: 36 servings
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For the fudge
  • 1 nonstick cooking spray
  • 1 can (14 oz) sweetened condensed milk
  • 2 bags (12 oz) white chocolate chips
  • 0.25 tsp kosher salt
  • 1 tsp vanilla extract
  • 1 cup pecans chopped
For the caramel swirl
  • 20 caramel candies soft, about 7 ounces; unwrapped
  • 2 tbsp heavy cream

Equipment

  • 1 8-inch square baking pan
  • 1 microwave

Method
 

Prepare the pan
  1. Line an 8-inch square baking pan with parchment paper, leaving overhang on two sides.
  2. Lightly coat the parchment with nonstick cooking spray.
Make the fudge
  1. Combine the sweetened condensed milk, white chocolate chips, and salt in a medium heavy-bottomed saucepan over low heat, stirring frequently for 5–8 minutes until melted and smooth.
  2. Remove the saucepan from the heat and stir in the vanilla and pecans.
  3. Spread the mixture evenly in the prepared pan.
Make the caramel swirl
  1. Place the caramels and heavy cream in a microwave-safe bowl and microwave in 30-second bursts, stirring between each, for 1–2 minutes until smooth.
  2. Spoon the warm caramel over the fudge.
  3. Gently swirl the caramel through the fudge with a knife.
Set and cut
  1. Refrigerate the fudge for 2–3 hours, until firm.
  2. Use the parchment overhang to lift the fudge from the pan.
  3. Let it sit at room temperature for 10 minutes.
  4. Cut into 36 pieces.

Notes

For clean cuts, use the parchment overhang to lift the fully firm fudge and wipe the knife between cuts. Store airtight in the refrigerator for up to 2 weeks; freeze for up to 2 months. For a nut-free variation, omit the pecans.