White Chocolate Caramel Pecan Fudge
Equipment
- 1 Medium saucepan
- 1 Wooden spoon
- 1 8x8 inch baking dish
- 1 Parchment paper
- 1 microwave-safe bowl
- 1 Spatula
Ingredients
- 2 cups granulated sugar
- 3/4 cup unsalted butter
- 2/3 cup evaporated milk
- 2 cups white chocolate chips
- 1 jar 7 oz marshmallow creme
- 1 teaspoon vanilla extract
- 1 cup pecan halves toasted
- 1/2 cup caramel sauce
Instructions
- Line an 8x8 inch baking dish with parchment paper.
- In a medium saucepan, combine sugar, butter, and evaporated milk over medium heat.
- Bring the mixture to a boil, stirring constantly, and let it cook for 4 minutes.
- Remove the saucepan from heat and stir in white chocolate chips until melted.
- Add marshmallow creme and vanilla extract, stirring until smooth.
- Fold in toasted pecans until evenly distributed.
- Pour half of the fudge mixture into the prepared baking dish.
- Drizzle caramel sauce over the fudge layer.
- Pour the remaining fudge mixture on top and spread evenly.
- Allow the fudge to cool at room temperature for 2 hours or until set.
- Cut the fudge into 24 pieces once it has fully set.
Notes
For best results, ensure that the sugar mixture is brought to a full rolling boil and maintained for the specified time to achieve the correct consistency. Toasting the pecans beforehand enhances their flavor, adding a rich, nutty essence to the fudge. Use a sharp knife to cut the fudge cleanly into pieces once it has fully set, and store any leftovers in an airtight container at room temperature.
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