In a medium saucepan over low heat, melt the caramel squares with 1 tablespoon of whipping cream. Stir continuously until the mixture is smooth and completely liquid, about 5-7 minutes.

Add the semi-sweet chocolate chips and sweetened condensed milk to the melted caramel. Return the heat to low and keep stirring until everything is melted and you achieve a smooth, glossy texture, which should take about 5 minutes.

Remove from heat and stir in the vanilla extract along with a pinch of salt. This step enhances the richness of the fudge, ensuring every bite is absolutely divine.

Gently fold in 1 cup of chopped pecans. If you find the mixture a bit stiff, don’t fret—add the remaining 1-2 tablespoons of whipping cream until you reach your desired consistency.

Pour the fudge mixture into a greased or parchment-lined 8x8 inch baking pan. Use a spatula to spread it evenly, ensuring a uniform thickness throughout.

If you’d like, sprinkle extra chopped pecans on top and gently press them in for that delightful crunch in every bite.

Allow the fudge to cool at room temperature for about 30 minutes. Once cooled, cover it and refrigerate for 2-3 hours, or until it’s firm enough to cut.

When ready, use a sharp knife to cut the chilled fudge into bite-sized squares, and enjoy sharing them or keeping them all to yourself!