Pralines & Cream Fudge
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.
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.
- 14.5 ounces sweetened condensed milk
- 3 cups white chocolate
- 1 cup caramel pieces
- 2 tbsp water
- 1/2 cup pecan halves
- Line a 9x9 baking dish with parchment paper, wax paper, or foil. Set aside.
- 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.
- Pour half of the fudge mixture into the prepared baking dish.
- 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.
- 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.
- 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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