This recipe for a sweet, indulgent dessert combines the richness of sweetened condensed milk, white chocolate chips, and buttery caramel sauce.
The chopped pecans add a delightful crunch, and the homemade caramel sauce brings a deliciously smooth and creamy finish.
Perfect for any occasion, this dessert is a simple yet satisfying treat for caramel lovers!
Whether drizzled over a fudge or stirred into the mixture, the caramel sauce gives a deep, sweet flavor that’s irresistible.
Ingredients
1 can Sweetened Condensed milk, 14 ounces
1 bag white chocolate chips
½ tsp vanilla
4 tbsp butter
1 cup pecans, chopped
1/2 cup caramel sauce
Caramel Sauce
1 cup sugar
1/4 cup water
1/2 cup butter
1/2 cup heavy cream
1 teaspoon vanilla
pinch of kosher salt.
How To Make Caramel Sauce
In a heavy saucepan, combine the sugar and the water.
Stir to combine and then cook over medium heat until the sugar dissolves; about 4-5 minutes.
There is no need to stir, simply swirl the pan over the burner occasionally as the sugar dissolves.
Raise the heat to medium high and cook the sauce, swirling the pan occasionally, until it is amber colored; about 7-8 minutes.
Add the butter, be prepared for it to bubble and sputter, lightly stir or swirl to melt, do not scrape the sides of the pan or splash sauce up the sides of the pan.
(This will cause crystallization, if you scrape the uncooked sugars back into the sauce.)
Once the butter is melted, remove from the heat and add the vanilla, heavy cream and salt. It will bubble again, but will calm quickly.
Stir to combine (again, not scraping sides of the pan) and then let cool before transferring to a jar and refrigerating for storage.
How To Make 5 Minute White Chocolate Caramel Pecan Fudge
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.
For this rich and indulgent dessert, there are many ways to customize and perfect it.
You can substitute pecans with walnuts, almonds, or leave out the nuts entirely for a smoother texture.
Adding dark chocolate or a mix of white and dark chocolate can give a deeper flavor, while a sprinkle of sea salt on top transforms it into a salted caramel delight.
For those who enjoy a balance of sweet and tart, dried cranberries or cherries make a great addition.
When preparing the caramel sauce, avoid stirring while heating to prevent crystallization, and ensure the butter is at room temperature for smooth blending.
Storing the dessert in an airtight container in the fridge will keep it fresh and delicious.
Whether you’re making fudge or a layered dessert, these variations and tips will ensure a perfect result every time.
To store this dessert, first allow it to cool completely if you’ve made a fudge or caramel-based treat. Once cooled, transfer it to an airtight container and refrigerate it to keep it fresh for up to 5-7 days.
If you’re making a larger batch or want to store it longer, you can freeze the dessert by wrapping individual portions in plastic wrap, followed by a layer of aluminum foil, and then placing them in a freezer-safe container.
The dessert can be frozen for up to 2-3 months. When ready to enjoy, thaw in the refrigerator overnight before serving.
If you’re storing just the caramel sauce, it can be kept in the fridge for about 2 weeks in an airtight jar or container.