White Chocolate Pecan Fudge
An easy white chocolate fudge topped with toasted pecans and a sprinkling of sea salt. Sweet, salty, creamy, and crunchy!
- 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
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
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