Instructions:
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Mix the chocolate chips, milk, and butter in a microwave-safe medium glass bowl. Put it in the microwave for 90 seconds to melt.
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Combine well and heat for an additional 15 seconds. There may be a few unmelted chocolate pieces remaining in the bowl. If necessary, stir it and heat for another 15 seconds.
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Stir until the mixture is almost smooth. Stir in the extract and pecans. Scoop onto a parchment-lined baking tray. With a spatula, spread to a thickness of about 1 inch. Drizzle caramel sauce over the top. With the end of a spatula or using a knife, gently swirl the caramel sauce into the fudge.
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Refrigerate for a few hours until firm. Slice into 1-inch squares and serve. Enjoy!
Notes:
This recipe requires sweetened condensed milk for its unique flavor, texture, and consistency; it will not work with evaporated milk, heavy cream, or half & half.I used homemade caramel sauce in this recipe. This fudge, however, works equally well with store-bought caramel sauce.If you don’t like white chocolate, you can make this fudge using semi-sweet or dark chocolate, which works just as well (and tastes just as good).
