Instructions

• Line an 8-inch square pan with parchment, leaving an overhang on two sides, and lightly butter the paper.
• Place the white chocolate chips, condensed milk, butter, and salt in a heavy saucepan over low heat.
• Stir constantly until the chocolate and butter melt and the mixture becomes smooth; do not let it boil.
• Remove the pan from the heat and stir in the vanilla and chopped pecans.
• Fold in the caramel pieces while the mixture is warm, leaving a few streaks rather than fully blending them.
• Scrape the mixture into the lined pan and smooth the top. Refrigerate for at least 3 hours, until firm.
• Lift the fudge out by the parchment, let it stand for a few minutes, and cut it into 24 small squares with a sharp knife.