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.
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
{originally posted 12/14/15 – recipe notes and photos updated 11/20/20}
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!
Nikki says
Yes a total waste of about $15 in food items, next time I will do a more traditional method
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.
nancy says
yes I did too not sure what went wrong
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.
Missy Lowery says
Could weather be the cause the fudge does not set up? I have not made fudge or candies, but my mom has had things not set up because of rain or high humidity at the time she was making them. Just curious. I would love to make this recipe!
Mary Younkin says
Yes, the weather and humidity can affect it. However, the most common thing that seems to happen is that people accidentally use evaporated milk instead of sweetened condensed milk, or they use too much of the condensed milk.
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
Mary says
The fudge should’ve set up, with sticky caramel on top. Here’s the recipe for my caramel sauce: https://barefeetinthekitchen.com/homemade-caramel-sauce/
Janet Hedy says
I have looked all over for years for white chocolate chips, only find white vanilla chips
Mary says
White vanilla chips are fine. I use the Nestle ones most of the time.
Sonja says
That looks absolutely delicious and simple to make. Thank you.
Tammy says
Would it be ok to add peanut butter chips to this?
Mary says
I don’t know why not. If you do try it, let use know how it turns out for you.
Helen J says
Got to make this sound so good.
Marylou Gross says
Sounds yummy
Diane says
Can’t wait to make this!!
Betsy says
Use macadamia nuts in place of pecans with or without caramel.
Winona White says
White chocolate.. pea cans, and Carmel are the best in candy ever!
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 you
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
Letha Thompson says
I will make this.
Thelma says
Made it just now, we will see how great it is
Teresa says
Do u have to use a glass bowl?
Mary says
You are welcome to use any microwave safe bowl.
Carol says
How long can you store the fudge and does it have to be refrigerated if I were storing it for a couple of weeks.
John chaney says
How long does it take to harden
Rebecca Brannon says
What if you don’t own a microwave?
Mary says
I’d recommend using the stove on low heat to melt the chocolate.
Robbie says
Can this recipe be doubled
Brenda says
Can you do this with a double boiler instead of microwave. If so cook time would be until everything has melted?
Mary says
Yes.