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Home » Holiday Recipes » White Chocolate Pecan Fudge

White Chocolate Pecan Fudge

Published: Dec 10, 2014 · Modified: Mar 10, 2018 by Allison · 2 Comments

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White chocolate fudge topped with pecans in a yellow box.

How do you guys feel about fudge? It’s one of those things that I forget about, and then every time I eat it, I think, “Why don’t I make fudge more often?!” I have quite a few fudge recipes that I’ve been wanting to try, but this one moved to the top of the list for a few reasons: 1) I love, love, love nuts. And fudge that’s loaded with nuts is right up my alley. 2) Instead of the typical semisweet or milk chocolate fudge, this recipe uses white chocolate. Yum! 3) This recipe is super simple – no candy thermometer needed!

White chocolate fudge topped with pecans on parchment paper.

It doesn’t take long to whip up this recipe. And if I’m being honest, the hardest part is waiting for it to set up in the fridge (because you’ll want to eat it now). The fudge is made up of a cooked mixture of corn syrup, evaporated milk, white chocolate chips, and brown sugar. That gets topped with toasted pecans and then sprinkled with sea salt. Each bite of this fudge is part creamy, part crunchy, part sweet, and part salty. It’s so delicious and decadent. Package some up to share; a little goes a long way. Enjoy!

White chocolate fudge topped with pecans in a yellow box.

White Chocolate Pecan Fudge

An easy white chocolate fudge topped with toasted pecans and a sprinkling of sea salt. Sweet, salty, creamy, and crunchy!
4 from 1 vote
Print Pin
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 25
Calories: 198kcal
Author: Allison - Celebrating Sweets

Ingredients

  • 1 ½ cups coarsely chopped toasted pecans, (see note)
  • ½ cup dark corn syrup
  • ⅓ cup evaporated milk
  • 3 cups white chocolate chips, I used Ghirardelli
  • ½ cup light brown sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon maple extract
  • ¼ teaspoon sea salt

Instructions

  • Line an 8x8 pan with foil and spray it with nonstick spray. Set aside.
  • In a medium saucepan, combine corn syrup, evaporated milk, white chocolate chips, and brown sugar. Stir constantly over medium-low heat until the mixture is melted and smooth (this took about 4 minutes). Remove from the heat and quickly stir in extracts.
  • Pour the mixture into the prepared pan and sprinkle the pecans over the top. Lightly press the pecans onto the top of the fudge. Sprinkle the pecans with sea salt. Cool to room temperature, then cover and transfer to the fridge to cool completely (several hours).

Notes

To toast pecans: Place pecans in a dry skillet over medium-low heat and toast for several minutes, stirring occasionally, until the pecans are fragrant. Keep a close eye on them so that they don't burn.
Recipe adapted from Crazy for Crust

Nutrition

Calories: 198kcal | Carbohydrates: 23g | Protein: 2g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 5mg | Sodium: 58mg | Potassium: 105mg | Sugar: 22g | Vitamin A: 20IU | Vitamin C: 0.2mg | Calcium: 61mg | Iron: 0.3mg

Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.

Tried this recipe?Leave a comment and rating below!
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Comments

  1. Jocelyn (Grandbaby cakes)

    December 10, 2014 at 4:53 pm

    Can you please make me some? Delicious!

    Reply
  2. Janis

    March 11, 2018 at 7:59 pm

    4 stars
    Can I use regular chocolate?

    Reply

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About

aboutHi, I'm Allison! I'm a busy wife and mom with a passion for cooking and baking. This is where you'll find my favorite homemade recipes, designed to help you make every day delicious! Read more....

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