Pralines and Cream Fudge Recipe
Pralines and Cream Fudge Recipe
The combination of creamy white chocolate fudge and old fashioned Southern pralines in this pecan praline fudge recipe is a match made in heaven. Savannah-style Pralines have a deep, rich flavor similar to caramel. But unlike caramel, the texture is creamy instead of chewy. The more subtle flavor of white chocolate compliments the boldness of the praline, creating a uniquely satisfying eating experience.
This recipe has been sponsored by Dixie Crystals. All opinions are mine.
Ingredients Needed for This Recipe
Great ingredients and the right tools make all the difference in any recipe. Here are the ones I recommend for this Praline Pecan Fudge recipe:
▢ white chocolate chips
▢ sweetened condensed milk
▢ granulated sugar
▢ light brown sugar, packed
▢ evaporated milk
▢ vanilla extract
▢ pecan halves
Trudeau Confetti Spatula
Dixie Crystals Extra Fine Granulated Sugar
Dixie Crystals Brown Sugar
OXO Good Grips Wooden Spoons
Tramontina Dutch Oven
Step-by-Step How to Make Pralines and Cream Fudge
IMPORTANT: before doing anything else, pre-measure all of the ingredients you'll need for this recipe. It's also a good idea to prepare the 9×13 dish by giving it a light spray with non-stick cooking spray and lining it with with parchment paper. Some of the steps have very quick transitions, so it helps to have everything at the ready before starting.
➊ Make the easy 2-ingredient white chocolate fudge first. This will be the base for the pralines and cream fudge.
➋ Once it's all melty and smooth, you can pour it into the 9×13 dish– and then move quickly to the next step!
➌ Please don't be scared, but you will need a candy thermometer for this next part. Don't worry– I'm going to walk you through it! You'll add the praline ingredients to a nice, heavy pot. I've linked to the dutch oven that I like to use above in this post.
➍ Stick the candy thermometer in there (it doesn't have to be fancy– this is the one I use), and stir everything until it's mixed, melted, and 235ºF (softball stage).
➎ Take the pot off the heat and let it sit for 5 minutes. After that– it's time to rock and roll! Add the pecans and vanilla, and start stirring with a wooden spoon. Really put your back into it! Stir, stir, and keeping stirring.
Once it starts to lose some of it it's glossiness (see pictures below), stop stirring and quickly move to the next step!
➏ Here's where it gets fun! Scoop the warm praline mixture onto the hopefully-still-warm fudge. Gently pat it down into a mostly even layer. Don't worry about perfection here.
➐ Use a rubber spatula to push the edges of the fudge up and over the praline mixture.
➑ Use the spatula to press it down into an even layer again.
➒ Let it cool, and then cut it into squares. And then try to not eat the entire pan of this irresistible pecan praline fudge all by yourself (trust me– easier said than done)!
- ▢ white chocolate chips
- ▢ sweetened condensed milk
- ▢ granulated sugar
- ▢ light brown sugar, packed
- ▢ salt
- ▢ evaporated milk
- ▢ butter
- ▢ vanilla extract
- ▢ pecan halves
FOR THE FULL RECIPE WITH MEASUREMENTS AND INSTRUCTIONS, CLICK HERE TO GO TO THE DIXIE CRYSTALS WEBSITE.
Nutrition Information:Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 26Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 23mgCarbohydrates: 5gFiber: 0gSugar: 4gProtein: 0g