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.
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