Pralines and Cream Fudge (Print-Friendly Version)
Rich white chocolate fudge layered with buttery praline and crunchy pecans for a creamy, nutty treat.
# Ingredients You'll Need:
→ White Chocolate Base
01 -
2 cups white chocolate chips
02 -
1 can (396 g) sweetened condensed milk
→ Praline Mixture
03 -
300 g granulated sugar
04 -
330 g light brown sugar
05 -
295 ml heavy whipping cream
06 -
85 g unsalted butter
07 -
1/4 teaspoon baking soda
08 -
200 g pecans, chopped
09 -
2 teaspoons pure vanilla extract
10 -
1/2 teaspoon kosher salt
# How to Make It:
01 -
Line a 23 x 33 cm baking pan with aluminum foil and coat with non-stick spray. Set aside.
02 -
In a saucepan over low heat, combine white chocolate chips and sweetened condensed milk. Stir constantly until fully melted and smooth. Remove from heat but continue stirring occasionally.
03 -
In a separate saucepan, add granulated sugar, brown sugar, heavy whipping cream, unsalted butter, and baking soda. Cook over medium heat, stirring constantly, until butter is melted and mixture begins to boil.
04 -
Pour the melted white chocolate base into the prepared pan and smooth into an even layer.
05 -
Using a candy thermometer, continue cooking praline mixture until it reaches 113°C (236°F).
06 -
Remove praline mixture from heat. Stir in chopped pecans, vanilla extract, and kosher salt until well combined.
07 -
Pour praline mixture over the white chocolate layer. Gently lift the foil sides, folding the praline towards the center to create a marbled pattern. Repeat until well marbled, then press mixture evenly into pan.
08 -
Allow fudge to cool completely at room temperature before cutting into squares.
# Extra Information:
01 -
For clean cuts, use a sharp, lightly oiled knife. Fudge can be stored in an airtight container at room temperature for up to one week.