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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


  • 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 9×9 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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Ashton Swank

Ashton is the owner and author of Something 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.

14 comments on “Pralines and Cream Fudge: BYU Bookstore Copycat”

  1. Holy Cow! (Well, to be honest, I didn’t say “cow” when I first saw this…but we are in print so I’ll refrain…)

    This is awesome! I’m pinning and I WILL be making it sometime soon. :)

  2. Wow, this looks amazing! Wish I had time (and ingredients) to make it before tomorrow!!!

  3. Pralines and cream Ice cream is my all time fav. I’m definitly going to make this fudge.

  4. That looks so good! I’ll be adding it to my “Christmas treats to make” list :)

  5. Wow!! This one looks out of this world good. I’m pinning. This will be a great Christmas treat. Thank you for sharing your bookstore fudge at Joy of Desserts.

  6. Oh my goodness this looks seriously delicious. I will definitely be making this soon. Thanks for the recipe.

  7. delish…wow! here from Joy of Desserts

  8. Yum! Featuring YOU over on my blog today! Thank you so much for linking up to {wow me} wednesday.

    Ginger @ gingersnapcrafts.com


  9. Wow – that looks amazing!!

    Stopping by from Must Try Monday!

  10. This looks incredible! We’re featuring it tomorrow at our Seasonal Inspiration party – thanks for sharing!

    Becca @ Crumbs and Chaos

  11. This looks ah-mazing – and it has been featured on this week’s edition of Makin’ You Crave Monday. Would love to have you share a new recipe this week.

  12. Just stumbled upon these as I prepare for this Christmas season. I CAN’T WAIT to make them! How yummy! Praline is my new favorite thing too. I can’t wait!


  14. Is your bag of Kraft Caramels 14 oz? I am using homemade caramel and was curious of how much to add. Thanks in advance!! This fudge looks amazing!

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