Ingredients
- 3 cups white chocolate chips
- 14 ounces sweetened condensed milk
- 4 tablespoons butter
- ½ teaspoon vanilla extract
- 1 cup chopped pecans
- ½ cup room temperature caramel sauce
Instructions
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Combine the chocolate chips, the milk, and the butter in a medium size glass bowl and heat in the microwave for 90 seconds.
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Stir to combine and heat another 15 seconds. Stir and heat an additional 15 seconds, only if needed. There will still be a few pieces of unmelted chocolate in the bowl.
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Stir until mostly smooth with just a few flecks of unmelted chocolate. Add the extract and pecans and stir to combine. Scoop onto a parchment lined tray.
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Spread with a spatula to approximately 1-inch thickness. Drizzle with caramel sauce. Lightly swirl the caramel into the fudge with a knife or the end of the spatula.
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Chill until ready to serve. Slice into 1-inch squares and store in an airtight container in the refrigerator for up to a week. Enjoy!
Notes
COOK’S NOTE: For this recipe, I used my homemade caramel sauce. However, the fudge will also work beautifully with a store-bought caramel sauce.
If you don’t happen to be a fan of white chocolate, this fudge works beautifully (and is equally tasty) when made with semi-sweet or dark chocolate.
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