Ingredients
14 oz. condensed milk sweetened
3 cups white chocolate chips
4 tbsp. Butter
½ tsp. vanilla extract
1 cup chopped pecan
½ cup caramel sauce room temperature
Instructions
Mix the chocolate chips, milk, and butter in a microwave-safe medium glass bowl. Put it in the microwave for 90 seconds to melt.
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.
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.
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).
