Pralines and Cream Fudge: BYU Bookstore Copycat

I worked all through college at the BYU Bookstore. Loved it. Awesome experience.

Plus everyone knows that the BYU Bookstore makes amazing fudge.

That helped with the experience. :)

All you women who have attended a BYU Women's Conference-- well, you and I both know that you know about Bookstore Fudge. We used to rope off half the bookstore just for the hoards of women who flocked to the bookstore to buy fudge during Women's Conference.

Not that I blame them.
If I hadn't been sneaking free samples behind the register, I'd be in the ropes too!

One of my favorite flavors was something along the lines of a pralines and cream fudge. I can't remember if that's exactly what it was called-- but you'd be able to pick it out of a lineup :)

I'm sure the "Fudge Lady's" recipe at BYU is much more laborious than my sweetened condensed milk version, but, I promise, this one still gets the job done and it's way easy! 

Pralines and Cream Fudge

Ingredients:

• 3 cups white chocolate chips (I like to use Nestle)
• 1 can sweetened condensed milk
• 1/2 bag Kraft's Caramels, melted according to directions on package
• 1/2 cup, coarsely chopped pecans
• approx. 1/3 cup toffee bits

1. In a medium saucepan, mix together the white chocolate chips and the sweetened condensed milk over low heat. Stir until melted and smooth. It should easily pull away from the edges of the saucepan.

2. Pour into a 9x9 dish lined with wax paper.

3. Pour the melted caramel over the fudge and use a knife or spatula to marble throughout the fudge. But don't just "swirl"-- try to "scoop" some of the fudge from the bottom on top of the caramel.

4. Add chopped pecans and toffee bits.

5. Chill for at least an hour. Cut into squares and enjoy!

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