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}
Schuyler says
Is so good to eat
Mary Younkin says
I’m glad you like it!
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?
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.
Maca says
Can you use crushed pretzels in place of the nuts?
Mary Younkin says
That sounds great, Maca.
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.
Mary Younkin says
I typically use Nestle white chocolate. That’s so strange that the recipe is being fussy with some people and not with others.
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
Thanks for the tip, Sheila!
Robert Longo says
You mention a video, I don’t see one?? Also, any thoughts on using a Foil lined 8×8 pan??
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.
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.)
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?
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!
Mary Younkin says
I’m glad you figured it out! I wish I had a way to figure out why it’s so different with the available Canadian products. Enjoy the fudge!
Crissy N Fincher says
I do believe that the reason that your fudge did not set up depends on the microwave you may be using if you are using that. My friends fudge never sets up and it gooey but mine will set up using the same recipe that she used. I found out that we used two different wattage microwaves. Mine is a 1200 watt and hers is a lower wattage as to 900. I would suggest on using the stovetop to melt your things if you have a lower wattage microwave. Just a thought.
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
Mary Younkin says
I use salted butter in all of my recipes, Kathleen.
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?
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.
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 microwave
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.
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.
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.
Jehrica says
Thank you
Kelly says
Bet it would be great adding sea salt over the top…..
Mary Younkin says
Sea salt is never a bad addition!
Glenda Bibbero says
Mary, I had a problem with my white chocolate fudge. The fudge set but the caramel was very sticky. I am anxious to try it with the homemade caramel sauce to see if that doesn’t fix it for me. This is the best recipe! It tastes as sweet and creamy as the fudge we made as kids that had to be cooked and stirred and spend a lot of time in the kitchen. This is so awesome, and so Yummy! Thank you for the recipe!
Mary Younkin says
I’m so glad this recipe was a hit, Glenda!
Frankie says
My can of condensed milk is 30 ml which is about 10 Oz so what should the other ingredients be
Mary Younkin says
You can adjust the serving size in the recipe card until it’s about 10 ounces for the milk and that will adjust all of the amounts with it.
Terry Petronek says
Have you a huckleberry fudge? Do you know of any one who has made huckelberry? Thanks yerry
Mary Younkin says
I’ve never had that kind of fudge or made it, Terry.
Karen says
Well like some of the other reviews I had disappointing results as the fudge did not set after 8 hours. I used the same ingredients as the recipe. Maybe it was the caramel sauce I used. But I thought even the 1/2 cup caramel was to much for the recipe. I have it freezing for now to see if I can salvage it. It taste really good but if I attempt it again I would do it on stove. I guess It won’t make it on my Xmas Eve platter of goodies 😞.
Marci Baucom says
What size pan/dish do you use for this?
Mary Younkin says
You can use just about any pan or cookie sheet you like, 8×8, 9×13, giant sheet pan, it all works. You’re going to line it with parchment and then spread the fudge mixture across it to a 1-inch thickness. It won’t be running to the edges of the pan.
Susan Y says
I’ve tried this recipe with dark chocolate chips and it turned into one big lump! Any suggestions? I have no problem with milk chocolate chips and it always is delish
Mary Younkin says
Was the chocolate kind of dry as well? I wonder if you heated the chocolate too quickly or got it too hot. . .
Nancy C LaBarge says
What size pan is best for this fudge?
Mary Younkin says
8×8 or 9×9 pan is a perfect size, Nancy.