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!
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 Pecan Fudge
- 1 1/2 cups coarsely chopped toasted pecans (see note)
- 1/2 cup dark corn syrup
- 1/3 cup evaporated milk
- 3 cups white chocolate chips I used Ghirardelli
- 1/2 cup light brown sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon maple extract
- 1/4 teaspoon sea salt
- 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).
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