Directions

1. Prepare the Pan

Line an 8×8-inch square pan with parchment paper, allowing excess to hang over the sides for easy removal.

2. Melt the Fudge Base

In a heavy-bottomed saucepan over low heat, melt the white chocolate chips, condensed milk, and butter. Stir constantly to avoid scorching.

3. Add Vanilla & Pecans

Remove from heat. Stir in the vanilla extract and chopped pecans until evenly combined.

4. Pour & Swirl

Pour the fudge mixture into the prepared pan. Drizzle the caramel sauce over the top, then use a knife to gently swirl it through the surface.

5. Chill & Set

Refrigerate for at least 3 hours or until fully set. Once firm, lift out using parchment paper and cut into squares.

 Time & Yield

• Prep Time: 10 minutes
• Chill Time: 3 hours
• Total Time: 3 hours 10 minutes
• Servings: Makes about 25 squares

 Tips & Variations

• Use toasted pecans for extra depth of flavor.
• Drizzle extra melted chocolate on top before chilling for a layered look.
• Swap pecans with walnuts or almonds for variation.
• Want more texture? Add a sprinkle of sea salt before chilling.

 Tools You’ll Need

• 8×8″ square pan
• Saucepan
• Wooden spoon or spatula
• Parchment paper
• Sharp knife

Storage

• Refrigerator: Store in an airtight container for up to 1 week.
• Freezer: Freeze for up to 2 months; thaw in the fridge overnight before serving.