Ingredients:

  • 1 cup (100g) pecan halves
  • 1 tablespoon (15ml) unsalted butter
  • 3 cups (600g) granulated sugar
  • ¾ cup (177 ml) heavy cream (36-40% fat)
  • ½ cup (113g or 1 stick) unsalted butter, cut into cubes
  • ⅛ teaspoon salt
  • 12 ounces (340g) good-quality white chocolate chips
  • 1 (14 ounce/397g) can sweetened condensed milk
  • 1 teaspoon (5ml) vanilla extract

Instructions:

  1. Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Melt butter in a small skillet over medium heat or in a microwave safe bowl and add pecans; toast pecans, stirring frequently, until fragrant and lightly browned. Roughly chop toasted pecans and set aside.
  3. In a heavy-bottomed saucepan, combine sugar, heavy cream, butter, and salt. Bring to a rolling boil over medium heat, stirring constantly until butter melts completely, remove from heat.
  4. Immediately add the white chocolate chips and sweetened condensed milk to the hot mixture. Stir until smooth and completely melted.
  5. Stir in the toasted pecans and vanilla extract.
  6. Pour the fudge mixture into the prepared pan, spreading evenly.
  7. Cover the pan with plastic wrap, pressing it lightly against the surface of the fudge to prevent a skin from forming. Refrigerate for at least 2 hours, or until firm.
  8. Once firm, lift the fudge from the pan using the parchment paper overhang. Cut into 1-inch squares and serve.