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Salted Caramel Pecan Fudge

Salted caramel pecan fudge layers smooth semisweet chocolate with toasted pecans and a soft caramel swirl. Chill the easy stovetop fudge until firm, then cut it into 25 squares finished with flaky sea salt.
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Prep Time 15 minutes
Cook Time 14 minutes
Chilling and resting 3 hours 10 minutes
Total Time 3 hours 39 minutes
Servings: 25 servings
Course: Dessert
Cuisine: American
Calories: 224
Ingredients Equipment Method Notes

Ingredients
  

For the fudge
  • 1 Nonstick cooking spray for coating
  • 1 cup pecans chopped
  • 3 cups semisweet chocolate chips 18 ounces
  • 1 can (14 oz) sweetened condensed milk
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
For the caramel topping
  • 6 oz caramels soft, unwrapped
  • 2 tbsp heavy cream
  • 0.5 tsp flaky sea salt

Equipment

  • 1 8-inch square pan
  • 1 10-inch skillet
  • 1 3-quart saucepan

Method
 

Prepare the pan and pecans
  1. Line an 8-inch square pan with parchment paper, leaving enough overhang to lift out the fudge.
  2. Lightly coat the parchment with nonstick cooking spray.
  3. Toast the pecans in a dry 10-inch skillet over medium heat, stirring often, for 3 to 5 minutes until fragrant.
  4. Transfer the pecans to a plate to cool.
Make the fudge
  1. Combine the chocolate chips, sweetened condensed milk, and butter in a 3-quart saucepan over low heat.
  2. Stir constantly for 5 to 7 minutes until melted and smooth.
  3. Remove the saucepan from the heat and stir in the vanilla and toasted pecans.
  4. Spread the mixture evenly in the prepared pan.
Finish the fudge
  1. Put the caramels and heavy cream in a microwave-safe bowl.
  2. Microwave in 20-second intervals, stirring after each, for 1 to 2 minutes until smooth.
  3. Spoon the caramel over the fudge.
  4. Gently swirl the caramel in with a knife.
  5. Sprinkle evenly with flaky sea salt.
  6. Refrigerate for at least 3 hours until firm.
  7. Let stand at room temperature for 10 minutes.
  8. Lift the fudge from the pan and cut into 25 squares.

Notes

For neat squares, let the fudge become fully firm before lifting it from the pan and cutting. Store covered in the refrigerator for up to 2 weeks; freeze for up to 3 months. For a dairy-free version, use dairy-free chocolate chips, condensed coconut milk, vegan butter, and dairy-free caramels and cream.