Pralines are an underappreciated sweet treat, but my pralines and cream fudge recipe makes them the star of the show! I swirl rich, soft, and sweet white chocolate fudge with homemade pralines to create a crunchy, chewy, and delightful fudge that’ll keep you coming back for more. It’s the ultimate Southern comfort.
My praline and cream fudge has a praline mixture of sugar, nuts, and cream coated in a delicious white chocolate fudge that is simply out of this world! It’s simple to make with just 10 ingredients, and it comes together pretty quickly. I do recommend having an instant-read or candy thermometer handy for the perfect texture, but you can still totally make it without.
What’s in This Praline Fudge Recipe?
- White Chocolate Chips: Form the base of this fudge, giving it a creamy vanilla flavor.
- Sweetened Condensed Milk: Sweetens the fudge and helps it maintain a soft, chewy texture.
- Sugar: Granulated sugar and brown sugar sweeten the pralines and give them a nice molasses-y flavor.
- Heavy Whipping Cream: Helps make a creamy praline caramel.
- Unsalted Butter: Enriches the pralines.
- Baking Soda: Reacts with the acid in the brown sugar to help the pralines caramelize faster.
- Pecans: Make these pralines nutty.
- Vanilla Extract: Enhances the sweetness of the pralines.
- Kosher Salt: Enhances the flavor of the fudge.
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How to Store
Store leftover praline 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.
Tips for Success
- I highly recommend pre-measuring all of your ingredients before you begin. This will help the recipe go more smoothly.
- To easily chop pecans, place them in a sealed Ziplock bag and whack it with a rolling pin.
- Feel free to use dark, semisweet, or milk chocolate in place of the white chocolate for a chocolatey fudge!
- While I highly recommend adding the baking soda, you can leave it out if you prefer.
- Using a candy or cooking thermometer is important. You want the praline candy to get to 236°F.
- Pralines and cream fudge can become hard and/or crumbly if the pralines were cooked to too high of a temperature. Be sure to use a candy thermometer and remove the pralines from the heat once they reach 236°F; otherwise, the candy may become too hard.
- Do NOT cut the fudge until it has cooled completely; otherwise, it will not cut cleanly.
- To cut clean slices, place a knife under hot, running water and wipe dry before cutting each slice.
Pralines and Cream Fudge Recipe
Ingredients
For the White Chocolate Fudge
- 2 cups white chocolate chips 340 grams
- 14 ounces sweetened condensed milk 396 grams (1 can)
For the Pralines
- 1½ cups granulated sugar 300 grams
- 1½ cups brown sugar 320 grams
- 1¼ cups heavy whipping cream 284 grams
- 6 tablespoons unsalted butter 85 grams, cubed (¾ stick)
- ¼ teaspoon baking soda 2 grams
- 2 cups chopped pecans 227 grams
- 2 teaspoons pure vanilla extract 8 grams
- ½ teaspoon kosher salt
Equipment
- Kitchen Scale (optional)
- 9×13 Baking Pan
- Candy Thermometer (optional, but recommended!)
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
How to Make Pralines and Cream Fudge Step-by-Step
Melt the White Chocolate: Line a 9×13-inch baking pan with parchment paper and spray with nonstick spray. Set aside. 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 saucepan set over medium-high heat.
Boil the Mixture: Stir often until the butter has melted and the pralines begin to boil.
Pour the Chocolate: Meanwhile, pour the melted white chocolate into the prepared baking pan and smooth into an even layer. Set aside.
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 pure 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 to cool completely (about 4 hours) before cutting and serving.
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