This caramel pecan chocolate fudge is the perfect holiday treat. You can serve the fudge during your Christmas party or you can turn it into cute little gifts for your loved ones and friends. It’s easy to make and pretty irresistible too!
After I made this caramel chocolate fudge recipe, I kept sneaking back into the kitchen. It was just too good, and it kept calling me back. If you want to surprise someone with a homemade gift this Christmas, then this recipe is the perfect present for anyone with a sweet tooth!
This caramel pecan chocolate fudge consists of two layers. A chocolate fudge layer and a caramel layer. You will need the following ingredients for making it:
Making the fudge is pretty simple and quick. You will just need time for the different layers to set. Keep that in mind when you’re going to make this fudge recipe.
Start by lining a baking pan or dish of about 16 × 24 cm (6 × 9½ inches) with parchment paper.
First place the chocolate and condensed milk into a small saucepan. Melt the two together until smooth.
Add the vanilla and the chopped pecans. Stir this quickly to combine and pour into the baking dish. Smooth the top with a spatula and place in the fridge until set completely.
Once the first layer is set you can start on your caramel layer. For the caramel you add all the ingredients to a saucepan. Place on low heat and stir until everything is melted together.
Now increase the heat a little bit and let it cook. Keep in mind that it will become thicker the longer it cooks. As it cools down the caramel will firm up even more so don’t let it sit on the stove for too long.
Add the caramel layer on top of the chocolate layer and spread it evenly. Sprinkle the pecans on top and gently press them in with a spatula.
Don’t use your hands as the caramel is extremely hot! Now let it chill again for a couple of hours and preferably overnight. Cut it into small squares for serving.
You can store the fudge in an airtight container for up to three weeks on room temperature.
The fudge also freezes well. In that case wrap it properly and freeze for up to 2-3 months. Make sure to thaw it slowly in the refrigerator.
If you love chocolate just as much as me, I think you will like these recipes too:
Yes, absolutely. Dark chocolate works very well in this recipe and balances the sweetness of the caramel nicely. You can also use a mix of milk and dark chocolate if you prefer.
The caramel is ready when it has thickened but is still pourable. Keep in mind it will firm up more as it cools, so remove it from the heat slightly before it reaches your desired thickness.
No, a thermometer isn’t necessary. Just cook the caramel over low to medium heat, stirring regularly, and watch the consistency closely.
Definitely. Walnuts, hazelnuts, or almonds also work well in this recipe, though the flavor will be slightly different.
The fudge may need more chilling time. Let it set longer in the refrigerator (preferably overnight) and make sure the caramel wasn’t undercooked.
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