White Chocolate Caramel Fudge

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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 Caramel Fudge

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, easy fudge recipes will never go out of style around here.

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. 

White Chocolate Caramel Pecan Fudge

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?

Easy fudge recipes are a favorite during the holidays

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!

Can I Make Fudge On The Stove?

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.

Can I Freeze Fudge?

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.

Can I Add Nuts To Fudge?

Yes, nuts can be added to almost any fudge recipe. No other adjustments will need to be made.

Can I Substitute The Sweetened Condensed Milk?

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

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.

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

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

White Chocolate Caramel Fudge Recipe

  1. Combine the chocolate chips, the milk, and the butter in a medium-size glass bowl and heat in the microwave for 90 seconds.
  2. 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.
  3. 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.
  4. 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.
  5. Chill until ready to serve. Slice into 1-inch squares and store in an airtight container in the refrigerator for up to a week. 

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White Chocolate Caramel Pecan Fudge

4.2 from 40 votes
Creamy White Chocolate Fudge filled with pecans and swirled with caramel might be the ultimate treat for a holiday tray.
Pin Print Review
Prep Time: 10 mins
Total Time: 10 mins
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.

Nutrition

Calories: 235kcal · Carbohydrates: 26g · Protein: 3g · Fat: 14g · Saturated Fat: 7g · Cholesterol: 15mg · Sodium: 74mg · Potassium: 148mg · Fiber: 1g · Sugar: 22g · Vitamin A: 116IU · Vitamin C: 1mg · Calcium: 98mg · Iron: 1mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

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{originally posted 12/14/15 – recipe notes and photos updated 11/20/20} 

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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    • Lisa says

      Tried this recipe and it turned out to be fabulous! I used two kinds of chips and found that Guittard‘s took much longer to melt than Nestles. One question though: I found the fudge to be too sweet. Wonder what I could do to reduce the sweetness?5 stars

    • Mary Younkin says

      Hi Lisa, I’m glad that you liked the fudge! It IS a sweet fudge, isn’t it? White chocolate is typically pretty sweet. If you make this with dark chocolate it won’t be nearly as sweet.

  1. Jess says

    I had a similar issue as has been described in earlier reviews—the fudge did not sit up and the texture is rather gooey. I used sweetened condensed milk as directed and chilled overnight. What brand of white chocolate chips did you use? Perhaps certain brands set up better.

  2. Sheila says

    Hi Mary
    I have been reading the comments and would like to point out to Canadians I have been making this recipe since before we made the switch to metric This recipe calls for 14 oz of Sweetened Condensed Milk ( 1 can ) Ours is 300 ml . 14 oz is equal to 1 and 3/4 cups where as 300 ml is equal to 1.206803 cups You will have to open a second can

    • Mary Younkin says

      There’s a near the top of the post, Robert. (If you have ads blocked, it won’t be able to play though.) Lining the pan with foil or parchment works fine.

  3. Kristy Jacobus says

    I tried to make this twice yesterday, after two failed attempts I looked at the package and I grabbed white baking chips and not white chocolate chips. Do you think that is why the fudge would never set? Also, would almond bark work for this? It looks delicious, I can’t wait to try it.

    • Mary Younkin says

      Yes, different chocolate chips can affect the results. I haven’t tried making this with almond bark, but I’m guessing that it could work. (Almond bark typically melts and hardens nicely.)

  4. Melanie Gyles says

    This fudge never set up properly. it is horribly sweet and the consistancy of peanut butter. Sad to throw out expensive ingredients…any idea what i could do with it?1 star

    • Mary Younkin says

      It sounds like a measurement might have been off, Melanie. I absolutely hate to waste ingredients and definitely feel your frustration! If it’s spreadable, maybe a fudge topped brownie? It could work kind of like a frosting for the brownies and would probably taste amazing.

    • Melanie Gyles says

      I refused to give up on this fudge that would not set up. I did not measure improperly, but the Canadian products may be different somehow…less fat content? who knows. but so happy I persevered! I took the sloppy mess of unset fudge I had created, and warmed it on low in a non-stick pan. Once melted down to a smooth thick gravy type consistancy ( it had been like peanut butter) I added 225 grams of white chocolate chips and 100 grams of salted caramel chips, 1 cup of mini marshmallows, and extra 1/2 cup of chopped pecans. Took off the heat- mixed til it started to get thick and all was combined. dumped into a 13 x 9 parchment covered dish, topped with melted caramels and chopped nuts and a shake of sea salt – came out TOTALLY perfect! And now I have a ton to give away! Dont despair Canadians!5 stars

  5. Kathleen Breest says

    Hi there, I just came across this recipe and so excited to try it! Noticed the recipe didn’t specify unsalted or salted butter.. does anyone know which type of butter yields best results?

    Thank you!
    Kat

  6. Mags says

    Hi Mary, i have made both white and milk chocolate fudge, the white seems to set better than the milk. After taking the milk chocolate fudge from the fridge it goes soft and tastes like mousse, but i didnt add butter, would that make a difference?5 stars

    • Mary Younkin says

      Hi Mags, I’m guessing that there is something added to the milk chocolate that affected it that way. I know that many people have used milk chocolate and it works, but I think that the brands can be very different – similar to white chocolate. Semi-sweet is my go-to and it seems to be more foolproof.

  7. Tasha says

    I tried this recipe out last night my family was so excited to eat it but it didn’t set 🙁 not sure why I used all the right measurements. I googled why it could happen and it said if u don’t get the ingredients hot enough then it wouldn’t set. So idk if anyone figures out how to fix this problem let me know plz because I wanna try different recipes using the microwave3 stars

    • Mary Younkin says

      The most common issue people have is accidentally using evap milk or heavy cream instead of the sweetened condensed milk, Tasha. My guess, if you’re using all the correct ingredients (as you already stated), is that the mixture didn’t heat up enough to combine and then set. Typically, once everything melts and can be stirred together, it’s good to go.

  8. Leon Fly says

    Happy to change my rating to a 5*, if you can provide information as to why my fudge didn’t set. It’s been in the fridge for 13 hours.

    Only change I had to make from your recipe was I used 2/3rds of the recommended white chocolate chips, as I ran out.

    Please advise.
    It tastes lovely, just hasn’t set.3 stars

    • Mary Younkin says

      That would be the reason it didn’t set, Leon. Without all the chocolate, there won’t be enough solids in it to balance the liquids. It isn’t going to be firm enough to set well.

    • Leon Fly says

      Changed to 5*

      Am about to remake it, with the requested amount of chocolate chips.
      I also am making it in a pan, with a candy thermometer because I don’t think the time they’ve alloted for the microwave is enough to get it to reach the required temperature.5 stars

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