Pralines and Cream Fudge Recipe

Course: Dessert, fudge

Cuisine: American

Prep Time: 30

Cook Time: 5

Cool Time: 4

Total Time: 4 35

Servings: pieces

Calories: 365kcal

Author: Becky Hardin

This pralines and cream fudge combines creamy white chocolate fudge with sweet, nutty pralines for the ultimate indulgence. Soft, chewy, and swirled to perfection, each bite delivers a satisfying mix of textures and flavors. Quick to make and perfect for gifting or parties, this white chocolate pecan fudge is a Southern-inspired treat everyone will love.

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US Customary - Metric

Equipment

Kitchen Scale (optional)
9x13 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 9x13-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

*Feel free to use dark, semisweet, or milk chocolate in place of the white chocolate for a chocolatey fudge!

**A pinch of baking soda helps create that soft, melt-in-your-mouth praline texture and prevents sugar crystals from forming. You can leave it out, but I highly recommend including it.

Tips:

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.

Microwave: You can melt the white chocolate and sweetened condensed milk in a microwave-safe bowl on 50% power, stirring every 30 seconds until smooth. Pour into your pan and smooth before adding the praline swirl.

Storage: Store pralines and cream 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 for up to 3 months.

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