1-First: combine the 3 cups white chocolate chips, 14 ounces sweetened condensed milk, and 4 tablespoons butter in a medium glass bowl. Heat in the microwave for 90 seconds to get everything melting nicely. Keep an eye on it to avoid any mishaps, as this step melts the base ingredients together.

2-Next: stir the mixture and heat for another 15 seconds, then stir again and heat an additional 15 seconds if needed. It’s okay if a few unmelted pieces remain, as stirring will help smooth it out. This gentle heating ensures your white chocolate caramel fudge stays creamy without burning.

3-Once mostly smooth, add the ½ teaspoon vanilla extract and 1 cup chopped pecans, stirring to combine everything evenly. This is where the flavors really come alive, blending the nuts into the mix for that extra crunch. Pour the mixture onto a parchment-lined tray and spread it to about 1-inch thickness using a spatula for an even layer.

4-Then, drizzle the ½ cup caramel sauce on top and lightly swirl it in with a knife or spatula for a beautiful marbled effect. Let it chill in the refrigerator until firm, which usually takes a couple of hours. Finally, slice into 1-inch squares and enjoy your homemade treat, which stores well in an airtight container for up to one week.