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}
Pamela says
Is it possible to make this without the pecans in it?
Mary Younkin says
Sure, Pamela. You can just skip the nuts.
Pamela says
Thank you
Barbara Andrews says
My mom’s great grandmother was a Younkin.
Mary Younkin says
That’s so neat, Barbara
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 🙂
Mary Younkin says
Oh, man. That’s good to know, Jen!
diane dahlberg-harmon says
It turned out great. I used cashews in place of the pecans.
Mary Younkin says
I’m so happy that you’re enjoying the fudge, Diane!
Carol Dunstan says
Would using caramel sweetened condensed milk work.why do you need butter in recipe?
Mary Younkin says
I have no idea how that might work, Carol.
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.
Mary Younkin says
I use roasted nuts, Elizabeth. Feel free to skip the caramel and use your favorite add-ins.
shirley cooper says
I dont have a microwave, can this be done on stovetop?
Mary Younkin says
Yes, this will also melt nicely on the stove over medium-low heat, Shirley.
Anita ruiz says
Would love to have the Grandson make it. it looks real good.
Mary Younkin says
Sounds like a plan, Anita.
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.
Kathy Cook says
Do u have to use parchment paper in the tray? And what size tray?
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.
Maureen G Kardelis says
Still owndering what size tray as was asked earlier??
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.
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.
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.
Christine D Poorman says
My husband is allergic to nuts. He loves caramel and white chocolate. Can this be made without nuts?
Mary Younkin says
I’m thinking that it will work fine, Christine.
Shirley wilkinson says
I love love love your easy tasty recipes!
Mary Younkin says
I’m so happy to hear that, Shirley!
Gayla says
Love it
Mary Younkin says
I’m glad that you’re enjoying the fudge, Gayla.
Lisa Hines says
Would using a diffrent nut, like, walnuts work or almonds??
Mary Younkin says
Sure thing, Lisa. You can use any nuts you like in this recipe.
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.
Mary Younkin says
Thanks for the heads up, Marie. Sigh. There’s just no way to ever block all of the scraper sites. I wish that there was.
Barbara says
Sounds absolutely delicious! Easy to make!
Mary Younkin says
I hope you love it, Barbara!
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
Mary Younkin says
I’m guessing it will be fine, Jennifer. To the best of my knowledge, white baking chips are white chocolate.
R. Gambill says
This sounds delicious. Plan to make soon and maybe use for Christmas goodies
Mary Younkin says
That sounds like a good plan.
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.
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.
yvonne jones says
How do I print this ?
Mary Younkin says
There is a print button on the recipe card, Yvonne. Happy fudge making!
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
Mary Younkin says
I have not, Sheila. I almost always have a jar of homemade caramel sauce in my fridge. There have been comments left by others who have though.