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}
Meghan says
I made this and the flavor of the fudge is great! However, the Carmel sauce did not swirl well nor did it set up. So very messy to not only serve but eat. Also, I used toasted walnuts rather than the pecans due to preference. If I make again I will omit the Carmel.
Mary Younkin says
That is a mystery, Meghan. I have not had that issue before. I am glad you still enjoyed the flavors though!
Jo says
I had the same issue. The caramel sauce didn’t set up and it was a complete mess. It did taste good though!
Deb B says
Giving us the pan size would have helped a lot.
Mary Younkin says
Hi Deb, I typically just use a sheet pan for the parchment-lined tray, as the fudge is so thick, it’s only going to spread as far as you spread it with a spatula. If you prefer a pan with sharp edges, a loaf pan will work nicely.
Donovan L. says
I am guessing it’s because it may have not reached soft ball. I’m a stickler for stovetop so I’ve never used a microwave for fudge before but if it’s as easy as it seems…
Mary Younkin says
It really is so easy! You can do it Donovan.
Malinda M Anderson says
Awesome fudge!!! Thanks so much for sharing!! It is a new favorite Christmas fudge to make!!
Mary Younkin says
Thank you so much Malinda!
Tina says
What size pan to pour the fudge into?
Mary Younkin says
I typically just pour it onto a baking sheet and spread the fudge to the desired thickness, but you can also use an 8-inch pan, Tina.
Anna Huber says
The butter just sits on top and doesn’t mix in!!
Mary Younkin says
Did you use REAL butter?
Mary says
All my chips would not melt. Also it was gooey in places. Any reasons why?
Mary Younkin says
If I had to guess – and this is purely a guess since I am not in your kitchen. It could be the brand of chips you used.
Glenda Bibbero says
Hi Mary, I have been making this fudge and the 5 minute chocolate fudge at Christmas for gifts for my neighbors. We all love it. My question is, The white chocolate fudge uses 3 cups of chips and 4T of butter. The 5 minute chocolate fudge uses 2 cups of chips and 1/4c of butter. White chocolate 1/2t vanilla and the chocolate 1t vanilla extract. Can I use the white chocolate recipe without the caramel and still get great chocolate fudge? It seems to make a little more and with gift giving it would save time. Thanks for your time!
Mary Younkin says
Yes, the white chocolate fudge recipe will work without the caramel, Glenda.
Janice Haney says
I have made the white chocolate caramel pecan fudge twice, and it is absolutely wonderful! We give it 5 stars… Thanks for sharing the recipe!
Mary Younkin says
I’m so happy to hear that it’s a hit, Janice!
Phyllis says
I made this as a Christmas gift. What a disaster! I followed the recipe EXACTLY and after a whole night in the fridge it was so soft I couldn’t handle it. I just put it in the freezer to see if that would help.
Mary Younkin says
Without being in your kitchen with you, it’s hard to even guess what might have gone wrong, Phyllis. I do understand the disappointment of a recipe not working out as planned. I hope the rest of your Christmas was a wonderful one.
Davz says
The best fudge of my life.
The homemade caramel sauce was outstanding.
Used coconut sugar to prepare it.
Thank you!!!
Mary Younkin says
Awe that is awesome to hear, Davz.
Alan says
Evening Mary,
It’s GOO…
Seems like it’s missing granularity or something to solidify it to the texture of fudge…
Followed the recipe exactly. Chilled it overnight, and it had the conicity of cool melted cheese.
I appreciate the opportunity to try something that looks and sounds delicious and less taxing. However, reading some of the input you’ve received… looks as though this is common place….
Very respectfully and sincere,
Alan
Mary Younkin says
As I’ve mentioned a time or two in the past, it’s difficult to troubleshoot a recipe when I’m not in the kitchen with you, Alan. There are as many 5-star rave reviews as there are difficulties with the fudge. I’m at a loss as to why it didn’t set up for you. I do understand the frustration as recipe fails are a major bummer with my work as well. I appreciate you letting me know (so very politely too) that it didn’t work out for you, I wish I could fix that!
Andraya Lund says
I’ve made this twice now and both times it was perfection. I’ve been making fudge and truffles for quite a while and this combo is a winner! After reading the comments and the trouble folks are having, my best guess is based on the quality of the ingredients being used. If you use “white chocolate” with little to no cocoa butter (which is the majority of what you’ll find in chips or melts), you’ll get a mess. Also, if you are using a hatred caramel sauce, it’ll stay in a liquid-ish state if you don’t add a thickener to have it set up. I’ve used both for times sake. When I used a hatred sauce, I simply melted roughly 1/4 cup of caramel bits into the sauce and it set up beautifully.
Hope that helps!
Mary Younkin says
I am delighted you love it. I would agree that you are spot on with some of your observations.
Doreatha Ellis says
I have trouble with nuts. Could this be made with out them or do you have a suggestion of a substitute?
Mary Younkin says
You can leave the nuts out with no issues, Doreatha.
Sue says
Hi Mary
Love this recipe! I’ve been searching for a recipe for just Carmel fudge. Do you know of any or if one even exists? Any help would be appreciated!
Thanks, Sue
Mary Younkin says
Hmmm caramel fudge; if I think of one, I will be sure to post a link for you, Sue.
Jeanne Pitman says
Can you use almonds instead of pecans?
Mary Younkin says
That should work fine, Jeanne.
Shawn Moreno says
I made this it was very easy and tasty too
Mary Younkin says
Thank you, Shawn.
Shawn says
I wish you would have put make sure the Carmel is room temperature at to top of your page , I didn’t see it, and I made this and put the Carmel on hot and my fudge didn’t set. It was mushy and gooey, and I made this for a party, so this was upsetting. But all in all I do believe it is a great receipe . Just need to put at the top of your page in bold letters to use room temperature Carmel. Thanks
Mary Younkin says
Sorry, you missed that, Shawn. It is in the instructions.
Lynette says
Made it and it didn’t quite set properly. I may have made a mistake with ingredient proportions. I feel it would be easier if all ingredients were in same format eg butter and chocolate in ounces to save messing round with tablespoons and measuring cups.
JDavis says
Made this and it was awesome! I used a high cocoa butter content white chocolate as others had mentioned in their reviews. My store bought caramel sauce didn’t harden but it didn’t matter in my opinion- still delicious and looked awesome! What a great find!
Mary Younkin says
I’m glad you’ve been enjoying the fudge. Happy cooking!
Darlene Bakken says
I made it too thin but the caramel just sits on the top so it’s very sticky . I wasn’t happy with it. Not easy to eat or serve
Mary Younkin says
Caramel tends to do that if it’s not thick enough, Darlene. Sorry to hear that the fudge didn’t turn out very well.