Pecan Caramel Fudge Recipe

Ingredients:
400g white chocolate (chopped)
1 can sweetened condensed milk (approx. 397g)
2 tbsp butter
1 tsp vanilla extract
¾ cup store-bought (or homemade) caramel sauce
1 cup lightly toasted pecans (halved)
Instructions:
Prepare a square tin and line it with parchment paper.

In a saucepan over low heat, melt the white chocolate with the condensed milk and butter, stirring constantly until smooth.

Remove from heat and stir in the vanilla extract.

Pour half of the mixture into the tin.

Spread half of the caramel sauce and scatter over half of the pecans.

Pour over the remaining mixture, then drizzle with the remaining caramel sauce and swirl it through with a wooden skewer.

Garnish with the remaining pecans and press them in gently.

Refrigerate for 3–4 hours until completely set. Cut into cubes and serve.

Tips:
To toast pecans: 5–7 minutes in a 180°C oven.

You can substitute walnuts or almonds for the pecans.

Store in an airtight container in the refrigerator.