A 14 oz can of sweetened condensed milk.
3 cups of white chocolate chips.
1 cup of chopped pecans.
1/2 cup of room temperature caramel sauce.
4 tablespoons of butter.
1/2 teaspoon of vanilla extract.
DIRECTIONS:
• Step 1 Using microwave: In a medium sized glass container, combine the butter, milk, and chocolate chips, and microwave it for 90 seconds.
• Step 2 Here, the melting process works smoothly. Remember, do not put the heat immediately after 15 seconds as it is dangerous. Only implement this technique when a few pieces of chocolate stay in the bowl and are not engaged in melting; this means the chocolate will be uniform.
• Step 3 Incorporate the pecans and extract while the blender is spinning at a low speed. Then, spread the paste on a tray lined with parchment.
• Step 4 Press it to a height of roughly one inch, using a spatula.
• Step 5 Apply caramel sauce to the upper surface.
• Step 6 Applying the sauce leaves an impression, so make sure to spread it quite effectively. Finally, allow for a cooling interval until the caramel stratum on the fudge is ready to serve.
• Step 7 Squares measuring 1 inch can be made out of the paste and can be retained in refrigeration provided the paste is stored in a zip lock bag to increase the life span for up to a week.
This White Chocolate Fudge pairs perfectly with a cup of coffee or tea owing to its rich taste.
