White Chocolate Caramel Fudge

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White Chocolate Caramel Fudge is a quick and easy 5 Minute Fudge Recipe that is perfect for any occasion. Creamy White Chocolate Fudge filled with pecans and swirled with caramel might be the ultimate treat for a holiday tray.  

White Chocolate Caramel Pecan Fudge Recipe - get the recipe at barefeetinthekitchen.com

White Chocolate Fudge

Why let milk 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 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, fudge recipes will never go out of style around here.

White Chocolate Caramel Pecan Fudge Recipe - get the recipe at barefeetinthekitchen.com

How to Make White Chocolate 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. 

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 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 FudgeVanilla Walnut Fudge and Easy Chocolate Peanut Butter Fudge to satisfy your sweet tooth all year long?

White Chocolate Caramel Pecan Fudge Recipe - get the recipe at barefeetinthekitchen.com

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. 

Kitchen Tip: I use this bowl, this spatula, and this tray to make this recipe.

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 Foodie With Family’s Salted Caramel Fudge and this Nutella Caramel Fudge from Lemons for Lulu.

Store bought caramel sauce works perfectly well in this easy fudge recipe. Of course, I usually enjoy it 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.

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 BarkPeppermint Marshmallow Fudge and Homemade Almond Joys with Dark Chocolate.

White Chocolate Caramel Fudge Recipe

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White Chocolate Caramel Pecan Fudge

4.3 from 31 votes
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Servings: 24 small pieces

Ingredients 

  • 3 cups white chocolate chips
  • 14 ounces sweetened condensed milk
  • 4 tablespoons butter
  • 1/2 teaspoon vanilla extract
  • 1 cup chopped pecans
  • 1/2 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

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.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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{originally posted 12/14/15 – recipe notes and photos updated 9/7/17} 

White Chocolate Caramel Fudge - get the recipe at barefeetinthekitchen.com

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Jen says

    I made this last year and it was great. Took a shortcut this year with a prepared caramel sauce which would not set. It remained tacky and wet despite chilling in the freezer even. Don’t be like me in this 🙂4 stars

  2. Elizabeth Eriker says

    Do I use raw nuts or should I toast them first?
    Instead of caramel, is there any problem if I use dried cranberries or coconut flakes? How long can I keep the fudge in the freezer? Thanks.

  3. LaRay says

    the taste is amazing, but its pretty soft when its at room temperature. I made them thinner by using a cookie sheet to spread it out on for cooling. I also cooled them at room temperature, not in the fridge. would that have in any way made them soft? they’re formed, just soft and messy.

    • Mary Younkin says

      Yes, room temperature will typically leave the fudge much softer than in the refrigerator. I keep mine in the fridge because I like to keep my house warm.

    • Mary Younkin says

      Any size tray will work, Kathy. It’s a thick fudge, so you’re just going to spread it to the thickness you want. You aren’t relying on the edges of the pan for shape.

    • Mary Younkin says

      Any size tray will work, Kathy. It’s a thick fudge, so you’re just going to spread it to the thickness you want. You aren’t relying on the edges of the pan for shape.

  4. Banks Nancy says

    I made the fudge exactly according to recipe. It never set up not even close. If you want to eat it would only be with a spoon ☹️☹️

    • Mary Younkin says

      Without being in your kitchen with you, Nancy, it’s hard to guess what might have gone wrong. The most common error is using evaporated milk instead of sweetend condensed milk.

    • Linda says

      I went by the recipe exactly. It never firmed up. Kept in the fridge and even in the freezer for a while. It was very soft and messy. The taste was great. It never set where it could be cut into squares.

    • Mary Younkin says

      Hi Linda, did you by chance substitute any ingredients? There have been a number of people who accidentally used evaporated milk instead of condensed milk for fudge recipes like this one. I’m glad the taste was great though! Without being in your kitchen with you, it’s hard to guess what might have gone wrong.

    • Linda says

      I used sweetened condensed milk, the white chips, butter and pecans, as directed. It was sticky and didn’t set up. I don’t know what was wrong.

    • Linda says

      I did not use evaporated milk, I used sweetened condensed milk, (I know the difference). I’m not trying this recipe again.1 star

    • Mary Younkin says

      Hey Linda, you certainly don’t need to try the recipe again. However, that is the most common error made when readers make this fudge, so I always ask. Sorry it didn’t work out for you.

  5. Marie Leavens says

    Hi. I don’t know if you are aware, but this site (hidden URL) has translated your recipe in French and even used one of your pictures.

  6. Jennifer says

    I bought white baking chips for this recipe. Will this taste like white chocolate or did I buy the wrong thing? Luckily, I haven’t made it yet. Didn’t want to waste my money until I know for sure. Should have done more research. Please help

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