If you love rich, indulgent treats, my pralines and cream fudge is for you! This swirled pecan fudge pairs silky white chocolate with sweet, nutty pralines for a dessert that’s chewy, crunchy, and utterly decadent. Perfect for gifting, parties, or a little self-indulgence, this white chocolate pecan fudge is an easy way to impress without complicated steps.
White Chocolate Pecan Fudge
Pralines are a classic Southern candy made from sugar, cream, butter, and nuts–usually pecans. Unlike caramel, which is smooth and chewy, pralines have a lightly grainy texture and a deep, nutty sweetness. When folded into white chocolate fudge, they create a delightful contrast of creamy and crunchy textures.
My pralines and cream fudge is essentially a marriage of two desserts: a rich white chocolate fudge base with a sweet praline swirl. It comes together quickly with just 10 simple ingredients and makes a stunning addition to any dessert table.
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Use a Candy Thermometer for Perfect Texture
Temperature is key when making pralines for this fudge. I always use a candy thermometer and remove the mixture from the heat at 236°F, the soft-ball stage. This ensures the pralines stay creamy and melt-in-your-mouth instead of turning dry or crumbly. Even a few degrees too hot or too low can affect texture. This small step guarantees that every bite of your swirled pecan fudge is perfectly smooth, soft, and satisfyingly crunchy.
Pralines and Cream Fudge Recipe
Equipment
- Kitchen Scale (optional)
- 9×13 Baking Pan
- Candy Thermometer
Ingredients
For the White Chocolate Fudge
- 2 cups white chocolate chips *
- 14 ounces sweetened condensed milk (1 can)
For the Pralines
- 1½ cups granulated sugar
- 1½ cups brown sugar
- 1¼ cups heavy whipping cream
- 6 tablespoons unsalted butter cubed (¾ stick)
- ¼ teaspoon baking soda optional**
- 2 cups chopped pecans
- 2 teaspoons pure vanilla extract
- ½ teaspoon kosher salt
Instructions
- Line a 9×13-inch baking pan with parchment paper and spray with nonstick spray. Set aside.
- Place the white chocolate chips and sweetened condensed milk in a medium saucepan set over medium-low heat. Melt slowly, stirring often, until smooth.2 cups white chocolate chips, 14 ounces sweetened condensed milk
- While the white chocolate is melting, begin making the pralines.
- Add the granulated sugar, brown sugar, whipping cream, butter, and baking soda together in a medium saucepan set over medium-high heat.1½ cups granulated sugar, 1½ cups brown sugar, 1¼ cups heavy whipping cream, 6 tablespoons unsalted butter, ¼ teaspoon baking soda
- Stir often until the butter has melted and the pralines begin to boil.
- Meanwhile, pour the melted white chocolate into the prepared baking pan and smooth into an even layer. Set aside.
- Use a candy thermometer to check the pralines. When the pralines reach 236°F, the candy is ready.
- Remove from the heat and stir the pecans, vanilla, and salt into the pralines. Allow to cool for 3-4 minutes, then stir until the pralines start to thicken and lose their glossiness.2 cups chopped pecans, 2 teaspoons pure vanilla extract, ½ teaspoon kosher salt
- Pour the pralines over the white chocolate and gently lift the sides of the white chocolate, folding over the pralines into the middle of the pan. This will create marbling. Continue until it marbles, then press evenly into the pan.
- Allow to cool completely (about 4 hours) before cutting and serving.
Notes
- I highly recommend pre-measuring all of your ingredients before you begin. This will help the recipe go more smoothly.
- I also recommend using a heavy-bottomed saucepan so the fudge heats evenly and doesn’t scorch. A thin pan can cause uneven cooking and a gritty texture.
- To easily chop pecans, place them in a sealed Ziplock bag and whack it with a rolling pin.
- Using a candy or cooking thermometer is important for getting the praline mixture just right. It needs to reach 236°F, but don’t overheat it or the candy will turn out too hard and the fudge will go crumbly.
- Once the praline mixture starts boiling, stir gently and less frequently. Overstirring near the end can cause sugar crystals to form and ruin the smooth texture.
- The praline mixture thickens fast as it cools. Have your white chocolate layer ready so you can pour and swirl immediately for a beautiful marbled effect.
- Do NOT cut the fudge until it has cooled completely; otherwise, it will not cut cleanly.
- Fudge and pralines don’t set well on humid days. Moisture in the air can make the candy sticky or grainy. Make it on a dry day if possible, or use a dehumidifier if you’re in a humid area.
- If it won’t set, chill it for an hour in the fridge to firm it up, or freeze it for 10 minutes before slicing.
- To cut clean slices, place a knife under hot, running water and wipe dry before cutting each slice.
- Wrap individual squares in wax paper or cellophane for holiday gifting. It keeps them fresh and makes a great homemade treat.
Why Baking Soda Matters
The baking soda in this swirled pecan fudge recipe helps create that signature creamy, melt-in-your-mouth texture in the pralines. When added to the hot sugar mixture, it reacts slightly with the acids in the brown sugar and cream, creating tiny air bubbles that keep the praline candy light instead of dense or grainy. If you leave it out, the praline layer will still taste delicious, but it may turn out firmer and a bit more brittle, with less of that smooth, fudge-like consistency.
How to Make Pralines and Cream Fudge Step-by-Step
Prep: Line a 9×13-inch baking pan with parchment paper, spray with nonstick spray, and set aside. Cube the butter.
Melt the White Chocolate: Place 2 cups of white chocolate chips and 14 ounces (1 can) of sweetened condensed milk in a medium saucepan set over medium-low heat. Melt slowly, stirring often, until smooth.
Heat the Pralines: While the white chocolate is melting, begin making the pralines: Add 1½ cups of granulated sugar, 1½ cups of brown sugar, 1¼ cups of whipping cream, 6 tablespoons of unsalted butter, and ¼ teaspoon of baking soda together in a medium-sized, heavy-bottomed saucepan set over medium-high heat. The baking soda helps prevent sugar crystals from forming, making the pralines softer.
Boil the Mixture: Stir often until the butter has melted and the pralines begin to boil. Once the praline mixture starts boiling, stir gently and less frequently. Overstirring near the end can cause sugar crystals to form and ruin the smooth texture.
Pour the Chocolate: Meanwhile, pour the melted white chocolate into the prepared baking pan and smooth into an even layer. Set aside. The praline layer will cool very quickly, so it’s a good idea to have the fudge ready to go!
Add the Nuts: Use a candy thermometer to check the pralines. When the pralines reach 236°F, the candy is ready. Remove from the heat and stir the 2 cups of chopped pecans, 2 teaspoons of vanilla extract, and ½ teaspoon of salt into the pralines. Allow to cool for 3-4 minutes, then stir until the pralines start to thicken and lose their glossiness.
Marble the Fudge: Pour the pralines over the white chocolate and gently lift the sides of the white chocolate, folding over the pralines into the middle of the pan. This will create marbling. Continue until it marbles, then press evenly into the pan.
Cool and Serve: Allow your pralines and cream fudge to cool completely (about 4 hours) before cutting and serving. If it won’t set, chill it for an hour in the fridge to firm it up, or freeze it for 10 minutes.
How to Store and Freeze
Store leftover white chocolate pecan fudge in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 1 week, or in the freezer (tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil) for up to 3 months. Let thaw overnight in the refrigerator before enjoying.
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