In a medium-sized mixing bowl, combine the white chocolate chips, unsalted butter, vanilla extract, and the sweetened condensed milk.

Utilize a microwave to gradually melt the mixture, initially heating at intervals of 30 seconds, ensuring to stir after each session.

As the mixture nears its melting point, reduce the heating time to intervals of 15 seconds, ensuring continuous stirring to achieve a homogeneous consistency.

Upon achieving a uniformly melted mixture, incorporate the finely chopped pecans.

Prepare a baking dish by lining it with parchment paper, ensuring coverage along all sides.

Transfer the melted chocolate mixture into the prepared baking dish, ensuring a uniform spread approximately one inch in thickness.

Proceed to drizzle the room temperature caramel sauce atop the chocolate layer.

Utilize a knife to skillfully create a marbling effect, ensuring an even distribution of the caramel throughout the chocolate.

Place the baking dish in the refrigerator to allow the fudge to solidify.

Once set, extract from the refrigerator and using a sharp knife, segment the fudge into precise one-inch squares.