White Chocolate Caramel Fudge

There’s this moment when you pour the warm white chocolate mixture into the pan and it settles so quietly, like satin finding its place. The air smells sweet – not just sugar sweet, but golden-toasted, with butter and pears and something rich and almost nostalgic. And when you finally cut the chilled fudge into soft little squares, the inside is pale as cream, tugging just slightly at the knife. It surprises you with its weight. It’s heavy with promise. Honestly I always end up eating one before it even hits the plate.. standing by the fridge like I didn’t just make it myself.

Why You’ll Crave It

• That deep caramel note from the pears gives a lovely fruity warmth – not too sweet, just a little unexpected.
• White chocolate melts into velvet with the condensed milk – it’s so luxurious, you barely need more than a little square (though I definitely take two).
• Pecans add that gentle crunch – soft, buttery, almost earthy – perfect with the smoothness of the fudge.
• It’s a no-bake recipe, which means no oven battles or fancy thermometers – just patient melting and stirring.
• Keeps beautifully in the fridge, so you can make it ahead – or just sneak little pieces all week.

The first time I made this, I was trying to recreate this white fudge I tasted once at a Christmas market – and somehow, this version with pear caramel turned out even better.

What You’ll Need

• 400g white chocolate: chopped into smallish chunks so it melts gently and evenly
• 1 can (397g) sweetened condensed milk: rich and thick, this binds everything together beautifully
• 50g unsalted butter: adds that deep, creamy finish to balance the sweetness
• 150g pecans: roughly chopped, you want crunchy bits scattered throughout, not too fine
• 200g pear caramel sauce: homemade or good-quality store-bought, it should be glossy and fruit-forward, almost floral

Easy How-To

Prep your pan and gather close

Line a square baking dish (an 8×8 inch one works well) with parchment, letting some hang over the sides. Helps so much with lifting it out later. Chop everything first – trust me, once you start melting, things move fast.

Melt the chocolate

In a heavy saucepan on low heat, melt the white chocolate with the butter and condensed milk. Stir slowly and constantly, making little figure-eights with your spoon to stop anything sticking. It should look silky, not gritty or too thick. If it curdles or seizes – ugh – just take it off heat and stir gently till it comes back together.

Swirl in the pear caramel

Once that chocolate mixture is smooth and glossy, stir in the pear caramel. Pour slowly, letting it ripple in… then fold until you get a marbled swirl or a full blend, however you like. I go for about 90% mixed – it looks prettier that way, and occasionally you hit those pockets of pure caramel.

Fold in the pecans

Now add your chopped pecans and gently stir through. I like to keep a small handful aside to sprinkle on top – for texture and a bit of rustic charm. Up to you, though.

Pour and chill

Pour the warm mixture into the prepared pan. Use a spatula to smooth the top lightly – don’t tap it too much, you want to keep some of that airiness inside. Scatter extra pecans on top, if you saved some. Now into the fridge it goes – 2 hours minimum, but overnight is even better.

Cut into delight

Once firm, lift the fudge out of the pan using the parchment edges. Use a sharp knife dipped in hot water (then dried) to cut clean little squares. Reward yourself with the end piece – you’ve earned it.

Good to Know

• Your chocolate matters – use real white chocolate, not “white baking chips”… they just don’t melt the same.
• If your caramel has bits in it (like mashed soft pear), that’s actually kind of nice – rustic texture always makes homemade fudge feel more special.
• It gets softer the longer it’s out – so keep it cold unless you like it meltier (no judgment, I love slightly gooey corners).

Serving Ideas

• Serve chilled on a platter with roasted figs or slices of fresh pear – adds freshness and balance.
• Make tiny fudge cubes and tuck them into a tin as gifts – they’re surprisingly elegant when wrapped in wax paper.
• Pair with black tea or a nice espresso – that bitterness really offsets the white chocolate richness.

Top Tricks

• Wait until the fudge is fully chilled before cutting – it’s tempting to cut early, but it’s much neater (and tastier) when fully set.
• Toast the pecans briefly before adding – 5 minutes in a dry skillet makes them so much deeper in flavor.

Frequently Asked Questions

Can I make this without pear caramel?

You can – just substitute your favorite caramel sauce, or even a thick fruit preserve like fig or apricot. The pear adds a gentle twist though, so if you can find it, it’s really worth it.

Do I need to temper the chocolate?

Nope – no tempering required here. Since it’s blended with butter and condensed milk, the texture stays creamy without the technical fuss.

How long will the fudge last in the fridge?

About a week, sealed in an airtight container. Maybe longer, but mine never makes it past day four if I’m being honest.

Is it possible to freeze this fudge?

Yes – just wrap the block tightly in parchment and then plastic wrap. Defrost slowly in the fridge before slicing again for best texture.