Pecan Praline Fudge Recipe
This Pecan Praline Fudge will be your new favorite treat if you like buttery, caramelized pecans and fudge that melts in your mouth. It has a creamy, rich texture and is full of toasty pecans covered in a brown sugar praline glaze.
The taste is smooth, nutty, and just right sweet.
Let’s do it!
Ingredients and Tools
- A medium-sized pot
- Spatula
- Baking dish that is 8 by 8 inches
- Paper made with parchment
- Cutting knife
- 2 cups of white chocolate chips
- One can of sweetened condensed milk (14 ounces)
- 2 tablespoons of melted unsalted butter
- ½ cup of brown sugar
- ½ cup of thick cream
- 1 tsp of vanilla extract
- 1 ½ cups of chopped pecans (toasting them adds flavor)
- ¼ teaspoon of salt
- Extra caramelized pecans, a drizzle of caramel, or a sprinkle of flaky sea salt are all optional toppings.
Instructions
1. Prepare the praline pecans.
Put the brown sugar, butter, and heavy cream in a saucepan over medium heat. Stir until the mixture melts and bubbles. Add the pecans and salt and mix them in well. Take off the heat after 2 to 3 minutes of cooking.
2. Get the chocolate to melt.
In a different saucepan, melt white chocolate chips and sweetened condensed milk over low heat, stirring constantly until the mixture is smooth.
3. Put everything together.
Take the chocolate mixture off the heat and stir in the vanilla extract and the praline pecans until everything is well mixed.
4. Put the mixture in the pan.
Put parchment paper on the bottom of an 8×8-inch baking dish, then spread the fudge out evenly.
5. Add toppings, if you want to.
For more flavor, add more chopped pecans or drizzle caramel on top.
6. Let it cool and set.
Put in the fridge for at least two hours or until firm.
7. Cut and serve.
Once the fudge has set, use the parchment paper to take it out, cut it into squares, and enjoy!
Tips for Success
- Toast the nuts! It makes them crunchier and brings out their natural sweetness.
- Do not cook the praline mix too long. To keep it from burning, keep the heat low and stir it all the time.
- Let it sit all the way. Let the fudge cool for at least two hours so it sets up just right.
- Put parchment paper in your pan. This makes it a lot easier to lift and cut the fudge.
- Put a little sea salt on top. A tiny pinch on top makes the sweetness just right.
Optional Variations
- If you don’t want to use dairy, use coconut condensed milk and dairy-free white chocolate.
- For a deeper, richer taste, add ½ teaspoon of caramel extract.
- To make it sweeter, add 1 tablespoon of maple syrup for extra warmth and sweetness.
- For an extra crunch, add crushed toffee bits to the mix.
Storage Instructions
Keep in the fridge in an airtight container for up to a week.
Want to keep it for a longer time? You can freeze the fudge for up to three months. Before serving, let it thaw.
Final Thoughts
That’s all there is to it! Your Pecan Praline Fudge is ready to eat! It’s buttery, rich, and full of pecans that have been caramelized. Give it a shot, snap a picture, and let me know how it went. Enjoy your snacks! 🍯✨