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Creamy White Chocolate Fudge filled with pecans and swirled with caramel might be the ultimate treat for a holiday tray.
This is a quick and easy 5 Minute Fudge Recipe that is perfect for any occasion.
White Chocolate Fudge
Why let milk chocolate and Dark Chocolate Fudge get all the attention around the holidays?
The rich flavors in this White Chocolate Fudge are perfectly balanced by a cup of coffee or tea. I love having this fudge in the house for a snack or a sweet bite after a meal.
This white chocolate caramel fudge has been a HUGE hit with all of you over the past few years.
And judging from the popularity of the Creamy Peanut Butter Fudge, the Cranberry Macadamia Nut Fudge, and the Buckeye Fudge, easy fudge recipes will never go out of style around here.
White Chocolate Caramel Fudge
In just a few minutes, you can stir this recipe together and have it chilling in the refrigerator. Within a couple of hours, it will be firm enough to slice and serve.
To make your fudge, melt white chocolate chips with sweetened condensed milk and butter in the microwave. I do this in increments of about 90 seconds, stirring after each time.
Your chocolate will continue to melt even after you remove the bowl from the microwave. Mine usually has a few chunks of unmelted chocolate left when I get to this next step.
Stir in vanilla and pecans, then spread the mixture into a tray lined with parchment paper.
Drizzle some caramel sauce on top then pop the whole thing in the fridge to set. After a couple of hours, slice into squares and serve!
If you don’t have a microwave or prefer not to use it, this recipe also works using the double-boiler method for melting chocolate.
PLEASE NOTE: This recipe calls for sweetened condensed milk, not evaporated milk, not heavy cream, not half and half, nothing else will work. Trust me on this.
The sweetened condensed milk contains sugar which is vital to the taste, texture, and consistency of this recipe.
Even if you’ve had success subbing with something else in other recipes, I promise that you NEED to use sweetened condensed milk for this fudge recipe!
Easy Homemade Fudge
I don’t think there is anything easier than simple homemade fudge for making homemade gifts that everyone loves to receive. I especially love that I can make plenty of treats to share while spending a minimal amount of time in the kitchen.
This method for making fudge with just 5-10 minutes of active time in the kitchen has changed my holiday baking for the better! Now, I know I don’t have to plan ahead to spend hours upon hours heating up the kitchen and making elaborate cookies and candies to have festive treats to share.
Freezer Fudge
As if I needed anything more to love about this recipe, here’s one more thing: this fudge stores wonderfully in the freezer!
You can make a batch of this caramel fudge, slice it, and put it right in the freezer. Then, next time you need a last-minute holiday gift or party dessert, grab your fudge and go.
My other favorite fudge recipes are also great to store in the freezer. Why not have a fudge-making party and whip up a batch of Rocky Road Fudge, Vanilla Walnut Fudge, and Easy Chocolate Peanut Butter Fudge to satisfy your sweet tooth all year long?
Yes, you can make this fudge on the stove. Keep the heat low and use a double boiler method. The microwave melting method makes this recipe ultra-quick and easy. However, if you don’t happen to be a fan of the microwave (or don’t have one), you can easily melt the chocolate, milk, and butter in a double boiler on the stovetop. It will just take a few minutes longer.
Yes, you can freeze fudge. Wrap it tightly in parchment (cut or uncut) and then slide it into a zip-close freezer bag. Press the air out of the bag and freeze flat.
Yes, nuts can be added to almost any fudge recipe. No other adjustments will need to be made.
No, you can not make this without regular sweetened condensed milk. Nothing else will work. The sweetened condensed milk contains sugar which is vital to the taste, texture, and consistency of this recipe.
Caramel Fudge Recipe
Kitchen Tip: I use this bowl, this spatula, and this tray to make this recipe.
- Combine the chocolate chips, the milk, and the butter in a medium-size glass bowl and heat in the microwave for 90 seconds.
- 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.
- 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.
- 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.
- Chill until ready to serve. Slice into 1-inch squares and store in an airtight container in the refrigerator for up to a week.
Caramel Fudge
You can’t go wrong with sweet buttery caramel fudge, especially around the holidays. If you like this white chocolate caramel fudge recipe, you might also enjoy this Salted Caramel Fudge or this Nutella Caramel Fudge.
I usually make this recipe with my Homemade Caramel Sauce. I like to make a big batch of that sauce to just keep in the fridge for whenever I need it, including fudge making.
However, store-bought caramel sauce works perfectly well in this recipe as well. Edited: I’ve used store-bought caramel with success in this recipe, however, I’ve heard from readers who told me that store-bought sauce failed to firm up for them. So, your mileage may vary and I’d recommend a very thick sauce if you decide to try a store-bought variety.
Not a fan of white chocolate? No problem! Substitute semi-sweet, milk or dark chocolate chips for a decadent chocolate caramel fudge. Whatever variety of chocolate chips you use, this recipe is sure to come out tasting delicious.
Everyone loves how pretty the squares of this fudge look on a plate or tray. No one will ever suspect how quick and easy it is to make your own white chocolate fudge!
For even more tasty and easy homemade candy recipes, check out my {5 Minute} Peppermint Bark, Peppermint Marshmallow Fudge and Homemade Almond Joys with Dark Chocolate.
White Chocolate Caramel Pecan Fudge
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
- Combine the chocolate chips, the milk, and the butter in a medium size glass bowl and heat in the microwave for 90 seconds.
- 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.
- 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.
- 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.
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally posted 12/14/15 – recipe notes and photos updated 11/20/20}
When I made this fudge I was disappointed because it was thin and caramel was runny. I chilled it over night and the sauce was still runny. I thought i should have put it in an 8 inch pan. I thought maybe my microwave didn’t get hot enough. So I flipped it over and doubled it in size put.it in a glass 8 inch pan and nuked it for 1 minute. The caramel was in the center now and after chilling it was awesome. Best fudge ever. Thanks!
I’m so glad you were able to make it work for you! Glad it’s a hit.
I sent this recipe to someone that bakes. They said exactly the same thing. Maybe the “pan” portion should be more specific on the size. Very thin and runny. It ended up being very sticky and I had to throw it away.
While you can certainly make this in a parchment lined loaf pan (approximately 8×4), I find it easiest to just pour the fudge over a parchment lined sheet pan and spread it to about an inch thickness. At no point in the process should the mixture be thin or runny. Did you follow the directions exactly? Or perhaps substitute an ingredient? Did you by chance use evaporated milk instead of the sweetened condensed milk?
Store bought caramel sauce does NOT work in this recipe as it says it will. I used it because I was in a hurry but the caramel was way too runny making a very sticky fudge. Maybe it works better with the homemade caramel, but it does state that store bought can be used.
oh man, I am so sad to hear that! I’ve used store-bought caramel, but I’m guessing it depends on the brand. I’m going to edit the recipe to note that. Clearly your mileage may vary. I’m hoping that your fudge firmed up after more time in the fridge.
It was good, just sticky. If I make it again does your homemade sauce firm up pretty well?
It firms up a bit, but it’s still a little bit gooey. You will be able to slice it as pictured.
Followed recipe exactly but it came out really gooey. The caramel turned out perfectly but the white fudge part was far to soft and it couldn’t even hold it’s shape. Very disappointing.
The most common error I see when people are making these quick fudge recipes is using evaporated milk in place of the sweetened condensed milk. Is there any chance you substituted that by accident? Did you alter any of the ingredient amounts? This is a pretty straightforward recipe and I can’t imagine why the fudge wouldn’t have set up after chilling in the fridge.
I have made this recipe twice, using different pans each time, followed directions exactly directions exactly and used only ingredients listed. Both times it came out too soft to cut AND the caramel never became firm. Was very sticky.
I’m not sure what could possibly be happening, Darlene. You’re refrigerating the fudge and it still isn’t hardening?
Way too runny as caramel doesn’t firm up, can’t give as gifts will have to throw it away, very disappointing as it had good ingediens that have now been wasted.
Hey Ann, what kind of caramel did you use for this fudge? I usually make this recipe with the homemade caramel sauce linked in the recipe. I like to make a big batch of that sauce to just keep in the fridge for whenever I need it, including fudge making.
While I’ve used store-bought caramel with success in this recipe, I’ve heard from readers who told me that store-bought sauce failed to firm up for them. So, your mileage may vary and I’d recommend a very thick sauce if you decide to try a store-bought variety.
Can I use white maker’s chocolate in this, or just it be chips? I’m out and want to make this!
If you’re referring to white baker’s chocolate, that should work fine.