Indulge in the creamy, buttery goodness of White Chocolate Caramel Pecan Fudge. This decadent treat combines the sweet richness of white chocolate, the smooth, luxurious flavor of caramel, and the satisfying crunch of toasted pecans. Perfect for gifting, parties, or simply satisfying your sweet tooth, this fudge is a crowd-pleaser that’s surprisingly simple to make.
Ingredients:
For the Fudge:
- 2 cups white chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 1/4 cup unsalted butter
For the Caramel:
- 1/2 cup granulated sugar
- 2 tablespoons unsalted butter
- 1/4 cup heavy cream
Additional:
- 1 cup chopped toasted pecans
- 1 teaspoon vanilla extract
Instructions:
- Prepare Your Ingredients:
- Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
- Toast the pecans in a dry skillet over medium heat for 3-5 minutes or until fragrant. Set aside.
- Make the Caramel:
- In a small saucepan, heat the sugar over medium heat, stirring constantly until it melts and turns a golden-brown color.
- Add the butter and stir until melted.
- Slowly pour in the heavy cream, whisking continuously to create a smooth caramel. Set aside to cool slightly.
- Melt the Fudge Base:
- In a medium saucepan, combine the white chocolate chips, sweetened condensed milk, and butter.
- Heat over low to medium heat, stirring constantly, until the mixture is smooth and fully melted.
- Remove from heat and stir in the vanilla extract.
- Combine and Layer:
- Fold the toasted pecans into the fudge mixture.
- Pour half of the fudge mixture into the prepared pan and spread it evenly.
- Drizzle half of the caramel over the fudge layer.
- Repeat with the remaining fudge mixture and caramel, creating a swirled effect by lightly running a knife through the top layer.
- Set and Slice:
- Refrigerate the fudge for at least 4 hours, or until firm.
- Use the parchment overhang to lift the fudge from the pan and cut it into small squares.
- Serve and Enjoy:
- Store the fudge in an airtight container in the refrigerator for up to two weeks.
FAQs
1. Can I use milk chocolate instead of white chocolate?
Yes, but the flavor profile will be different. White chocolate complements the caramel and pecans beautifully, but milk chocolate can be a delicious alternative.
2. What if I don’t have sweetened condensed milk?
Sweetened condensed milk is essential for this recipe as it provides sweetness and a creamy texture.
3. Can I make this fudge without nuts?
Absolutely! You can leave out the pecans or substitute them with another mix-in like dried fruit or crushed cookies.
4. How do I prevent the caramel from burning?
Stir continuously and watch the heat. Caramel can go from perfect to burnt quickly, so keep an eye on it.
5. Can I use store-bought caramel?
Yes, store-bought caramel can save time, but homemade caramel provides a richer, fresher flavor.
6. How can I ensure my fudge sets properly?
Refrigerating the fudge for at least 4 hours is crucial. Ensure all ingredients are measured accurately to maintain the right consistency.
7. Can I freeze the fudge?
Yes, you can freeze it. Wrap the fudge in parchment paper, place it in an airtight container, and freeze for up to three months.
8. What’s the best way to toast pecans?
Toast pecans in a dry skillet over medium heat or in an oven at 350°F (175°C) for 5-7 minutes, stirring occasionally.
9. Can I double the recipe?
Certainly! Use a 9×13-inch pan for a double batch and adjust cooling time as needed.
10. Why did my caramel harden too quickly?
If caramel hardens, it may have been cooked too long. Warm it slightly over low heat to make it pliable again.
Delight your friends and family with this irresistible White Chocolate Caramel Pecan Fudge. Whether it’s for a festive occasion or a simple indulgence, this recipe is sure to impress!