Something Swanky

Pralines & Cream Fudge

Pralines & Cream Fudge |

Hi friends!

It’s amazing how missing a few days posting can feel like so looooooonnnggg! I feel like it’s been forever since we’ve had a chat.

So how are ya?!

My husband and I flew out to Utah last week and spent a long weekend having fun. We ate at our favorite Utah dives, went to a BYU game, bought out the BYU Bookstore, attended a blog conference (just me), went snowboarding at the Canyons (just him), toured temple square and the conference center (never gets old), and very nearly missed our flight home.

Has anyone had this experience? Delta delayed our flight by an hour. So I added on about 45 minutes of extra time before we needed to head to the airport. Right at the time for us to head to the airport for our delayed flight time, I received a text saying that our flight had been un-delayed and was now boarding………………….!!!!!!!!!!!!!!

I won’t get into the horrifically frenzied, sweaty, tear-filled details that (I suspect) very nearly caused a rupture in my injured foot, but suffice it to say that my butt was in the seat at 5:04pm and takeoff was at 5:07pm.

Hashtag ohemgee, y’all.

Pralines & Cream Fudge |


This fudge is a tribute to my love of the BYU Bookstore’s famous lineup of fudge. In fact, this entire week is going to be a tribute to some of my favorite Utah desserts (with another BYU Bookstore fudge recipe coming your way soon if all goes as planned).

I worked at the BYU Bookstore for 3 1/2 years and ate about a billion fudge samples. Which makes me an expert on eating bookstore fudge. Says me, anyway.

Pralines and Cream fudge is one of my top 3 favorite flavors (I can’t pick a favorite, the 3 faves just keep up a continual rotation), and it is SO easy to replicate at home. I’ve made this several times and even posted once before on my blog (waaaaaaaay back in “the day”), so this is a makeover of sorts for one of my best recipes that rarely gets the exposure it deserves.

Oh. Did I mention it’s ridiculously easy? As always, the fudge making here requires no candy thermometer or crazy technique. Easy-breezy and totally amazing.

Pralines & Cream Fudge

Yield: 24


  • 14.5 ounces sweetened condensed milk
  • 3 cups white chocolate
  • 1 cup caramel pieces
  • 2 tbsp water
  • 1/2 cup pecan halves


  1. Line a 9x9 baking dish with parchment paper, wax paper, or foil. Set aside.
  2. In a 2-quart saucepan over medium-low heat, stir together the sweetened condensed milk and white chocolate until melted and smooth. Remove from heat.
  3. Pour half of the fudge mixture into the prepared baking dish.
  4. In a small bowl, heat the caramel pieces and water in a microwave for 1 minute. Stir until smooth and all pieces are melted. Pour the caramel over the fudge in the baking dish. Sprinkle with pecans.
  5. Pour the remaining fudge over the caramel pecan layer. Use a knife to gently swirl, but don't over mix-- allow for big pockets of caramel to remain.
  6. Let sit at room temperature for at least 4 hours or until firm. Or speed set in the refrigerator for 30-60 minutes (but beware of condensation when serving). Cut into 1 inch squares to serve.

Don’t miss a bite!

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Follw me!


Ashton is the owner and author ofSomething Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador.Her focus is in food styling, food photography and recipe development.
Follw me!

Latest posts by Ashton (see all)


28 Responses to “Pralines & Cream Fudge”

  1. Kayle (The Cooking Actress) posted on February 11, 2014 at 10:23 pm (#)

    OMG that is strrrresssful! So glad you made your flight, though! *phew*

    and ummmmm yummmmmmehhhhhhh praline!

  2. Dorothy @ Crazy for Crust posted on February 11, 2014 at 10:37 pm (#)

    Holy cow. You almost missed your flight????!!!!!! I’m glad you got home!

    This fudge. OMG. Need.

  3. Averie @ Averie Cooks posted on February 11, 2014 at 11:10 pm (#)

    It looks so creamy & dreamy and wonderful! :) pinned

  4. Elizabeth @ Confessions of a Baking Queen posted on February 11, 2014 at 11:15 pm (#)

    I’ve done the whole running through the airport as your name is announced on the loud speaker… not fun! Glad to hear you made it though!! Growing up my dad and I always shared the pecan praline ice cream so I just know this would be a hit in my house!

  5. chris posted on February 11, 2014 at 11:53 pm (#)

    Sounds SO divine! Would that be white chocolate chips you used?

  6. Emma posted on February 12, 2014 at 5:31 am (#)

    Oh my creamy, dreamy, fudgey deliciousness!

    I think I’m in love!!!!!!!!

  7. Laura @ Lauras Baking Talent posted on February 12, 2014 at 7:22 am (#)

    Glad you had a good trip! This fudge looks amazing :) I was sitting in the airport once with friends and we were talking . So much so we almost missed the boarding call. They were not happy with us.

  8. Brenda @ SweetSimpleStuff posted on February 12, 2014 at 12:31 pm (#)

    The fudge looks and sounds amazing! How do they undelay a flight anyway? So glad that everything worked out OK!

  9. Courtney @ Neighborfood posted on February 12, 2014 at 1:53 pm (#)

    Being late to a flight is the WORST feeling. So glad you guys made it. I’m surprised they can even do that…delay and then undelay your flights? I bet a lot of people were panicking! Can’t wait to see more of your favorite Utah desserts this week. :)

  10. Trish - Mom On Timeout posted on February 12, 2014 at 3:23 pm (#)

    Total creamy perfection Ashton! This fudge definitely deserves some extra attention :)

  11. Rose @ posted on February 12, 2014 at 3:30 pm (#)

    Back at Christmas I actually tasted some Pralines & Cream Fudget from a specialty shop and fell in love – I can’t wait to make it at home… my mouth is watering!

  12. Leigh Anne Wilkes @YourHomebasedMom posted on February 12, 2014 at 4:51 pm (#)

    Love the BYU Bookstore Fudge – this is my favorite flavor too. Yum!!!

  13. Chels posted on February 12, 2014 at 5:07 pm (#)

    So glad you didn’t actually miss your flight! So stressful! I’m not much a fudge person, but this looks divine! I will definitely give these a try!

  14. Jenn@eatcakefordinner posted on February 12, 2014 at 7:51 pm (#)

    Oh Wow, girl! You have really outdone yourself this time – this looks DIVINE!!!!! What are your favorite Utah dives . . . I need to make sure I try them.

  15. Amy posted on February 13, 2014 at 12:19 am (#)

    What a fun weekend! Although anything with fudge, sports, and books sounds like a perfect trip to me. (Heavy on the fudge part!) I love how easy your recipe is too, and I can’t wait to see what other fudge flavors you have coming!

  16. Jessica @ A Kitchen Addiction posted on February 14, 2014 at 10:03 am (#)

    Oh my, if this is anything like the fudge that I tasted, I need it in my life ASAP! Oh, and we just dug into the peanut brittle. . .so good! Thanks again! It was great meeting you!

  17. Katherines Corner posted on February 20, 2014 at 9:17 am (#)

    happy he was able to find some decent snow. We have had such a bad snow year here in Utah. so sorry about the flight snafu, happy you made it home. love this! I invite you to share at my blog hop today. Hugs!

  18. Cathy posted on February 21, 2014 at 2:00 am (#)

    Just wanted to let you know I am sharing your wonderful recipe tomorrow in my Gluten-Free Recipe RoundUp with a link back to your original post!
    Have a terrific weekend!
    Cathy from

  19. yvonne posted on September 27, 2014 at 3:15 pm (#)


    This recipe looks so delicious! I’m gonna try this out tomorrow but i’ve got a question. I couldn’t find caramel so i thought i could make some myself but in the picture it looks like the caramel inside is soft but if i make caramel myself (melt sugar) then it would be hard wright? Can i use self made caramel or do i have to add something to the caramel? I just don’t wanna mess it up, cause it looks too yummy :-).

    Greeting from Yvonne Mannion Vanover

    • Ashton posted on October 1, 2014 at 9:12 pm (#)

      You *could* use homemade caramel…. but it’s a little risky. It needs to be the right kind of “soft.” Runny won’t work, and neither will hard. I think this recipe could work though (although it may be a little on the soft side too):

  20. Christi @ Love From The Oven posted on September 27, 2014 at 8:37 pm (#)

    Oh my word, this looks AMAZING!!! Can’t wait to try it Ashton!

  21. Amy posted on November 23, 2014 at 1:01 pm (#)

    What kind of caramel pieces did you use?

    • Ashton posted on November 26, 2014 at 11:30 am (#)

      Kraft caramel bits :)

  22. Janet posted on December 4, 2014 at 4:24 pm (#)

    This fudge looks delicious! Will be making for Christmas this year. Just wondered – Is the white chocolate a chopped white chocolate bar (like Ghirardelli) or chips? And is the cup of caramel pieces just Kraft caramel candies chopped up or the bags of Kraft Caramel bits you can buy? Thanks!

    • Ashton posted on December 4, 2014 at 5:01 pm (#)

      You know, I actually really like to use Wilton’s white chocolate melting candy the best (it’s almost impossible to burn it or make it seize), but you could also use any other white chocolate (chips or bar) as long as you keep the heat low and stir constantly.

      And I usually use Kraft bits, because there’s no unwrapping involved :) But you could use either! Enjoy!

  23. Kelli posted on December 18, 2014 at 12:30 am (#)

    I made this…the taste is divine! But the caramel seems to be too runny and is not setting like the white chocolate. Any suggestions?

    • Ashton posted on December 18, 2014 at 9:56 pm (#)

      What kind of caramel did you use?

  24. Kim posted on December 23, 2014 at 10:41 pm (#)

    I worked part time at a fudge shop one summer and Pralines and Cream was definitely my favorite! I just made this recipe today, and It’s not as good as the one from the fudge shop (still EXCELLENT!), but it’s SO easy that this will definitely be my go to for this recipe. Thank you!