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

4.25 from 32 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
Course: Dessert
Cuisine: American
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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    • Mary says

      White Chocolate will clump together if it gets too hot. I'm guessing that you need to melt the chocolate at a lower temperature. White chocolate is by far the fussiest of the chocolates I've worked with. It's such a pain when it breaks like that! I hope that helps.

    • Anonymous says

      I melted white chocolate in plastic bowl & it clumped,second time used a glass bowl & was Perfect js

    • Anonymous says

      Melt it in a double boiler, in a glass bowl over a pot with an inch or so of water. It'll keep the temperature perfect.

  1. Jacqi Lovell says

    I rarely take the time to make comments but I have to say this is the absolute best fudge I have ever had in my entire life. Made double batch for Christmas and took a couple places as well as a place on my own dessert table. EVERYONE raved about it. I can’t make it too often, though, as I would not be able to resist its’ persistent calling to me -LOL! Do yourself and your family a,favor and make this.5 stars

  2. Emily Rankin says

    Can this be froze for later. I like to make candies that can be froze for Christmas. So it won’t be in a rush in December. Any suggestions will be appreciated

  3. Dawn says

    Can you plz let me in on the secret to how much is 1/4 water. Is that in a cup or teaspoon. This would be in reference to your Homemade Caramel Sauce. Thanks

    • Mary says

      I wouldn’t ship this one. However, I’m in a very warm climate and I rarely ship anything I would otherwise refrigerate. If you are in a cool climate and shipping to a cool climate, I’m guessing it would be fine.

  4. Cindy hogle says

    When I made this recipe it didn’t really set up as hard as fudge should be, it kind of flopped in your hands and was a gooey mess. Did anyone else have this problem? It was very delicious just hard to eat because it was too soft

    • Julie says

      I had the same problem, I don’t know what happened but I couldn’t even cut it, was just a big mess!

    • Mary says

      I’m sorry to hear it isn’t setting firm for you. I’ve made this fudge multiple times and it has been sliceable just like in the video every time. Are you measuring the condensed milk by weight? just half the can?

      I’ve heard from another person who said that it didn’t work and it turned out they were using evaporated milk. Evaporated milk is not nearly thick enough for this recipe and the fudge won’t set that way.

    • Andrea says

      The recipe says 14 oz condensed milk not half the can, so I used the whole can too and have a gooey mess.

    • Mary says

      My apologies for the half a can comment. I thought I was replying on a different recipe. By FAR the largest number of mistakes that have been made on this recipe were when people used EVAPORATED milk instead of CONDENSED milk. They are absolutely not the same and the fudge will not set. I’ve made this fudge repeatedly and so many other people have commented that it works for them with the ingredients as listed above. I am sorry for your frustration, it’s always annoying when a recipe does not work out as anticipated.

    • Mary says

      Unfortunately, without being in your kitchen, it’s hard to imagine what might have gone wrong. I’ve made this fudge multiple times without problems. I hate hearing that a recipe didn’t work for someone. Did you use sweetened condensed milk, measured by weight? I’ve heard that it didn’t work before when someone accidentally used evaporated milk.

    • Angie says

      Mine was a gooey mess too!! In an earlier comment you ask if someone was using 1/2 the can of sweetened condensed milk. The recipe calls for 14 oz, is that correct??

    • Mary says

      yes, the recipe calls for the full can of CONDENSED milk, not evaporated milk. That’s the usual problem I’ve seen when the recipe isn’t working for someone.

  5. Peggy Kovac says

    Tried this recipe. Great flavor but really sweet. I used bought caramel sauce and swirled into fudge as directed. Evidently used too much because the fudge came out wet looking and tacky on top. Maybe I need to do your homemade version. Do you have recipe for the caramel sauce?
    Thanks

  6. Mary says

    I absolutly love this recipie, is there an option to sign up for your newsletter/site but only to have then once a week etc. I find that daily subscriptions are too hectic for me

    Thank you5 stars

  7. Janine says

    Cannot wait to try this fudge. I makes a killer white chocolate almond one, but this mixes 2 of my favorites, white chocolate and caramel. Thanks

  8. Nita Jaraczewski says

    This recipe is not correct for the amount of condensed milk to use….I use 14 ozs and it was like soup….I used 7 ozs and not much better…..I reduced it to 4 ozs and it got hard….either way the recipe is delicious but if you want fudge and NOT soup, only use 4 ozs of the condensed milk.

  9. Shay says

    Hello! I am so excited to make this recipe, but I’m a bit confused about the 14 oz. of condensed milk. Is this 14 fluid oz or 14 oz of condense milk weighed with a kitchen scale? Thank you in advance.5 stars

  10. Loves2 bake says

    Hi just made up a wonderful yet very sweet batch of the white chocolate vanilla fudge,will have to try this caramel version next time. Worked beautifully4 stars

  11. Judy says

    This was one of my more spectacular cooking failures. The fudge did not set up and maintain its shape after cutting, like regular fudge. The caramel did not adhere to the white part and ran all over. And the fudge itself tasted just like eating a handful of white chocolate chips. We ended up eating some with a spoon and throwing out three quarters of it. A waste of time and ingredients!1 star

  12. Kathy potucek says

    I bought all the stuff for this white chocolate Carmel fudge. I ended up with a big ,soft ,goey mess! It never got hard. I see others had the same problems. Any idea why???

  13. Earleen Lillegard says

    I would have loved to have the homemade caramel sauce recipe included. Now I want to make it your way, completely from scratch. We have family with nut allergies so I am going to find some other nut to include in the first batch I make. I imagine that not nuts would still make a wonderful fudge.3 stars

  14. Melissa says

    I can’t get my fudge to set…so upset. As in normal fudge shouldn’t you use powered sugar to cause it to adhere to a thicker consistency? Just a question.

  15. Jazz says

    Hello there,
    I just stumbled across this recipe thanks to FB. 🙂
    Unfortunately, I live in Germany and white chocolate chips are not available here. Do you think the fudge would work with regular white chocolate? Maybelline something with a high percentage of cocoa butter?
    Thanks in advance!
    Jazz

    • Juni says

      OMG. !!! I am addicted to this fudge
      By far the easiest and quickest and absolutely the BEST Fudge ever…
      I make about every weekend
      Always turns out great. !!!
      Have to refrigerate at least an hour and will get hard5 stars

  16. Ria Robertson says

    Please help
    14 ounces how mutch gram or kilogram would this be please… thanking you as I wanting to make this

  17. Aaron Mohney says

    I followed the recipe as stated but my fudge never hardened and is still a goopy mess.. I was wondering what I could do to fix this issue. Thanks!

    • Mary says

      If your fudge didn’t harden, it’s possible that you might have used evaporated milk instead of the called for sweetened condensed milk. Without being in your kitchen with you, it’s hard for me to guess beyond that.5 stars

  18. Susan st onge says

    Just made this. Followed recipe to the letter. Fudge wouldn’t set and left with a big mess. Very disappointed.1 star

    • Mary says

      Is it possible that you were using evaporated milk in place of sweetened condensed milk? That’s the only scenario I’ve seen in which this fudge recipe will not set. I do understand your frustration as I hate it when recipes don’t work out. All the best, Mary5 stars

  19. Pam Oliphant says

    So basically you open a can of condensed milk and mix it with a few ingredients and chill, no cooking how it this not just eating a can of condensed milk?

    • Cindy says

      The combination of ingredients under heat, changes the molecular composition, thus producing the finished product. Seeing is believing. Trust the process.5 stars

  20. betty angel says

    Hi Marry i’m Betty i love your White Carmel Fudge i’m not sure what i’m doing wrong with it, it gets firm but it stays real sticky on the bottom can you can you please tell me what i”m doing wrong

    • P jidkjns says

      I have seen that she reply’s to most that it’s possible that used evaporated
      Milk instead of condensed milk? She has posted it’s the only time she sees it not set up
      I will have to try this befor
      The holiday

  21. Rose Mary Mariucci says

    Do you think Hershey’s chocolate sauce with with chocolate chocolate chips will work and harden OK when chilled, or should I use a can of frosting instead?

    • Renka says

      The recipe says condensed milk. As neither chocolate sauce nor frosting are condensed milk, I don’t think it would work.

    • Mary says

      You can make this on any size tray, just spread the fudge to the thickness you like best. It also works well (as pictured in the video) in a parchment lined loaf pan.

  22. Karen says

    I tried the recipe and it is not setting up. I even put it in the freezer, still sticky and soft. I followed the directions exactly. Please help.

  23. magdalene says

    I made dark Chocolate, Almond, Cherry, it came GREAT… I used the dark chocolate chips & cut up red maraschino cherries, added almond extract, with marshmallow cream on top

  24. Cynthia says

    I have almond bark, not white chips. Will it work the same if I melt the almond bark with the sweetened condensed milk?

  25. Diana says

    Made this today. The fudge itself sat up nicely but I think I need to use a different caramel sauce.. I used hershey’s caramel ice cream topping and it didnt firm up even in the freezer.. but it’s still really good.4 stars

  26. Liza Cole says

    I made your homemade caramel sauce and it is awesome. I will keep the recipe so that I can make it again and again, it will be good for ice cream. Thank you.

  27. Dawn says

    I made this caramel fudge and even after setting overnight it was a big glob of goo. Wasn’t happy cause I love caramel.

  28. Brenda says

    I am trying to make this now but the butter won’t mix in it has seperated from the white chips what I’ve I done wrong? Did I cook it too long ? I used salted butter.

  29. Karon says

    Very good! Need info on the pan size 8 x 8 worked to get `” pieces. Easy recipe and a good one to make several batches to share

  30. Tish says

    I made this fudge yesterday exactly as recipe says except I used melted caramel squares and only added pecans to top half of the batch. Let it chill overnight and it is firm enough to slice but after it becomes room temp it is really soft. It tastes delicious! So I would recommend serving straight from the fridge.

  31. Denise says

    This is super simple and wonderfully delicious! Definitely will be making it again. My daughter and neighbor both are stg 4 cancer and have an incredible sweet tooth, this will let me make special treats I know they will enjoy. Thank you also for the links as to the products. I wasn’t sure what size pan to use, your link answered it.5 stars

  32. Colleen Hansen says

    This is the second fudge of yours I have made that i end up having to wipe butter/grease off the top. What am i doing wrong

    • Mary Younkin says

      Several different things can affect that, Colleen. Sometimes, overstirring traditional fudge can cause that, but to be honest, I haven’t run into that with these easier fudge recipes. Are you adding the caramel sauce while the fudge is still soft enough to swirl in? or is it possibly separating?

    • Mary Younkin says

      You can make this in any size pan you like, Debbra. I typically just pour it on a parchment-lined tray and spread it to the thickness you desire. It doesn’t need to go to the edges of the pan.

    • Mark Shetterly says

      I use a 9″ by 9″ glass baking dish lined with aluminum foil and a little cooking spray. the fudge comes out the perfect thickness and it’s in a nice square shape for cutting.

  33. Mark Shetterly says

    I made this fudge and it came out still kind of sticky-gooey and pliable after spending all night in the refrigerator. The other recipe I made (rocky road) was nice and firm. I went exactly by the recipe as far as I know, so any idea why this one didn’t firm up as much?4 stars

  34. Patricia Gibson says

    Omg!! I made these today and they came out perfect. Didn’t know making fudge was so easy. I enjoyed making them and they are beyond being scrumptious. Cant wait to make anorher one of your other fudge recipe. Thanks5 stars

  35. Sandra Thompson says

    I tried the Rocky Road fudge and chocolate and going to try this because I love caramel. Can you use melted caramel squares? I used broken pretzels and salted peanuts in the chocolate and it was a hit. Thanks for the busy Grandma ideas.

  36. 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

  37. 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.

  38. 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.

  39. 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.

  40. 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.

  41. 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

  42. Marsha says

    I made this exactly and printed. My mom was visiting and she loves this kind of fudge. I read the reviews and assumed the haters didn’t prepare it correctly……..but mine was QUITE sticky as well. I was so disappointed.3 stars

    • Mary Younkin says

      Good morning, Marsha! This fudge shouldn’t be sticky at all after chilling in the fridge. Did you for certain use sweetened condensed milk? Not evaporated milk? That’s the most common issue that people run into when making this recipe. Is there any chance it hadn’t chilled long enough in the fridge? Was it sliceable? I appreciate your frustration with a recipe that didn’t turn out as anticipated. I’m happy to help troubleshoot, but it’s difficult when I’m not in the kitchen with you.

  43. MrsSW says

    Hi Mary – such a pretty fudge. I want to try it with dark chocolate as white isn’t very popular at my house. Have you personally made it using store-bought caramel?
    Thanks,
    Sheila