Pralines Cream Fudge Delight

Pralines and Cream Fudge is pure Southern comfort in dessert form Creamy white chocolate meets a praline swirl of toasted pecans and caramel—like brown sugar If you are looking for a show—stopping homemade candy for the holidays or a sweet bite with your afternoon coffee this is the fudge everyone remembers long after the party ends

I first whipped up this fudge for a cookie exchange after a friend raved about pralines Ever since my family has begged for it every Christmas and it has stolen the spotlight from every pie and cake I have tried

Ingredients

• White chocolate chips: Sweet milky flavor sets the base for creaminess Always choose a well—known brand to avoid waxiness
• Sweetened condensed milk: Brings rich moisture and unmatchable sweetness Look for cans without dents or rust
• Sugar and brown sugar: Combine for a caramel depth and syrupy bite Use fresh soft brown sugar for the richest pralines
• Heavy whipping cream: Ensures a luscious silky praline layer Pick cream marked as heavy or whipping for best result
• Unsalted butter: Melts into both mixtures and controls saltiness Use high quality butter for flavor
• Baking soda: Helps the praline turn slightly aerated Watch out for clumps in the box
• Pecans chopped: Toasty nutty crunch is classic there Try to choose freshly shelled pecans for the best taste
• Vanilla: Warms up all those caramel flavors Use pure extract not imitation
• Kosher salt: Lifts all flavors up and tames the sweetness Look for evenly sized grains for best distribution

Instructions

Line the Pan:

Fit a nine by thirteen inch pan with aluminum foil letting extra hang over the edges This makes it easy to lift out Slice and serve later Spray all over with nonstick spray making sure to reach the corners

White Chocolate Fudge Layer:

In a medium saucepan over low heat stir together white chocolate chips and sweetened condensed milk Watch the mixture closely and stir constantly until smooth and silky Turn off the heat when melted but give it a stir every minute so it stays loose

Make the Praline Mixture:

In a large saucepan mix sugar brown sugar heavy cream butter and baking soda Set the pot over medium heat Stir with a wooden spoon making sure every grain dissolves and the butter is fully melted When it starts bubbling keep stirring so nothing sticks to the bottom

Pour Fudge Base:

Pour the melted white chocolate mixture directly into your prepared pan Use a spatula to spread it all the way to the edges so the layer is even

Monitor Praline Temperature:

Clip a candy thermometer to the side of your praline pan Keep an eye and stir until the mix reaches two hundred thirty six degrees Fahrenheit This is the magical soft ball stage for a chewy yet sliceable praline

Add Flavor and Nuts:

Once at the right temperature remove praline pan from heat Mix in chopped pecans vanilla and kosher salt immediately Stir fast for even distribution and keep the pecans crisp

Marble the Fudge:

Pour majestic praline mix directly over the white chocolate fudge use a gentle hand Grab those foil flaps on the side and fold them back and forth snagging the pralines and swirling them into the middle This marbles everything Layer and swirl until you have the look you want then press down gently to level

Cool and Slice:

Let the entire pan sit on the counter until cool to the touch For beautiful clean slices wait until everything is fully firm Use the foil edges to lift the fudge from the pan Place it on a cutting board and use a sharp chef’s knife to cut into small squares

Pecans have always made me think of holidays with my grandmother Every time I stir them in I hear her stories about Southern kitchen traditions Her trick was to toast the nuts first for even more aroma and I never skip that step

Storage Tips

Pralines and Cream Fudge keeps best when stored in an airtight container at room temperature Keep it away from heat or sunlight so the white chocolate does not sweat or get oily For a longer shelf life you can store it in the fridge but always let pieces come back to room temperature before serving for the best creamy texture

Ingredient Substitutions

Feel free to swap pecans with walnuts or almonds if you have allergy needs Just make sure they are roasted and chopped For a sweeter twist try adding a handful of butterscotch chips swirled into the chocolate base or finish with a sprinkle of cinnamon for a warm note

Serving Suggestions

This fudge is a star on any holiday platter Pair it with coffee after a meal or slice into festive shapes for parties Try crumbling a piece over vanilla ice cream or pressing bites into the edge of a cake for a decorative crunchy border

Cultural and Historical Notes

Pralines originated in France but became a Southern US classic by blending local pecans and sugar White chocolate updates this old—fashioned candy into something modern and irresistible Making fudge like this often brings people together whether at family gatherings or neighborhood swaps

Seasonal Adaptations

Chop up dried cranberries and swirl in a few for a festive winter treat Use maple extract instead of vanilla for an autumn twist that feels cozy Layer red and green sprinkles on top for holiday flair and kid appeal

Cheat Sheet for Fast Success

Make sure your white chocolate is totally smooth before layering Watch the thermometer on your praline to avoid grainy sugar Use fresh nuts and real butter for melt—in—the—mouth magic

Success Stories

Many people start with this recipe as a beginner candy maker and get rave reviews right out of the gate Some have shared that the fudge became a new Christmas tradition in their family adding a special sweet touch to every gathering A friend even said she shipped it across the country since it holds up so well wrapped in wax paper

Freezer Meal Conversion

You can freeze this fudge for up to two months Place squares in a single layer with parchment between and seal in a freezer bag Thaw overnight in the fridge then bring to room temperature and enjoy just as fresh

With creamy fudge and golden praline in every square this treat is sure to impress from holiday trays to afternoon snacks Enjoy the Southern sweetness

Common Recipe Questions

→ How do I achieve the perfect marbling effect?

Pour the praline mixture evenly, then gently fold the foil edges toward the center and swirl to create a marbled pattern. Avoid overmixing for distinct swirls.

→ Can I use milk chocolate instead of white chocolate?

Milk chocolate will change both flavor and color. For classic creaminess, stick with white chocolate, but feel free to experiment with flavor variations.

→ What temperature should the praline mixture reach?

Bring the praline mixture to exactly 236°F using a candy thermometer. This ensures proper texture when combined with pecans and vanilla.

→ How should I store these fudge squares?

Keep squares in an airtight container at room temperature for up to five days, or refrigerate for longer storage and firmer texture.

→ Is it necessary to use a candy thermometer?

Yes, precise temperature guarantees the perfect consistency for the praline layer. Without it, the mixture may become too soft or too hard.