Y'all, I don't know who I should write my thank you letter to, but it hasn't hit 90 in Pelham in like a month. I mean, it is mid-July, and I was comfortably wearing jeans during the day today. But, August is coming, which means a no bake recipe is important to have in your back pocket. This white chocolate fudge with bourbon, caramel, and pecans is easy to throw together, doesn't heat up your kitchen, and is so delicious. A win-win-win in my book.
Trick to White Chocolate Fudge:
Good white baking chocolate. You can buy the cheap, off brand white chocolate, but you're setting yourself up for disappointment. White chocolate is finnicky on a good day, but through in a cheap make, and you're going to have a rough go of it.
Spend a little more and get the slightly nicer white chocolate, and you'll have a much better chance of it not seizing.
That being said, don't freak out if your white chocolate looks like its clumping/seizing. You have not ruined your fudge, and you don't need to start all over. It'll still come together and be pretty tasty.
Your success will increase if you add the chocolate and sweetened condensed milk in at the same time. As they heat up together, the fat from the milk helps the chocolate from seizing.
That being said, don't add your butter and your oil too soon. Wait until the chocolate and sweetened condensed milk is fully combined before adding in your flavoring oil and butter.
Flavoring Oil vs Bakery Emulsion
I really want to emphasize the importance of using a flavoring oil here. Bakery emulsions are usually water based. Chocolate 101 tells us that if we add water to melted chocolate, bad things happen, and the chocolate will seize. The only way to fix it will be to add more chocolate or more fat to help even the balance.
Instead, just use flavoring oil. A flavoring oil like LorAnn Oils (I used their bourbon oil for this) only requires a small amount of flavoring, and it won't mess with the texture of your fudge.
Storing My Fudge
Fudge is best stored in the fridge. A lot of people will leave it on the counter, and that's fine. However, I find it lasts a bit longer if you keep it colder. The texture will be firmer right out of the fridge, but if you let it sit for a few minutes, it will come back to that creamy, chewy texture we all love.
I hope you enjoy this recipe. If you make it, let me know!
Love and butter–Kristi
White Chocolate Caramel Pecan Fudge with Bourbon
- 8x8 pan
- double boiler
- 14 oz sweetened condensed milk
- 3 cups white chocolate chips
- 2 teaspoon bourbon fl avoring oil
- 2 tablespoon butter
- 1 cup chopped pecans
- ¼ cup caramel sauce
- In a double boiler, combine sweetened condensed milk and white chocolate. Stir while the chocolate melts.
- When chocolate has melted and mixture is combined, remove from heat and add in flavoring oil and butter.
- Fold in pecans. Pour mixture in a lined 8Ã—8" cake pan.
- Drizzle caramel on top of fudge. Using a spoon, drag back and forth across pan until desired design is achieved.
- Place in fridge and let set for 4 hours before cutting and serving.