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Pralines and Cream Fudge Recipe
There is no need to go to Savannah, GA to enjoy a delicious piece of praline fudge. With this recipe, you can make your own right at home!
This pecan praline fudge is made with creamy white chocolate and our homemade Old Fashioned Pralines. It has a deep, rich flavor similar to caramel, but with a creamier texture.
The more subtle flavor of white chocolate compliments the boldness of the praline, creating a uniquely satisfying eating experience.
The combination of creamy white chocolate fudge and old fashioned Southern pralines in this pecan praline fudge recipe is a match made in heaven. Savannah-style Pralines have a deep, rich flavor similar to caramel. But unlike caramel, the texture is creamy instead of chewy. The more subtle flavor of white chocolate compliments the boldness of the praline, creating a uniquely satisfying eating experience.
Ingredients Needed for This Recipe
Great ingredients and the right tools make all the difference in any recipe. Here are the ones I recommend for this Praline Pecan Fudge recipe:
▢ white chocolate chips
▢ sweetened condensed milk
▢ granulated sugar
▢ light brown sugar, packed
▢ salt
▢ evaporated milk
▢ butter
▢ vanilla extract
▢ pecan halves
Step-by-Step How to Make Pralines and Cream Fudge
IMPORTANT: before doing anything else, pre-measure all of the ingredients you’ll need for this recipe. It’s also a good idea to prepare the 9×13 dish by giving it a light spray with non-stick cooking spray and lining it with with parchment paper. Some of the steps have very quick transitions, so it helps to have everything at the ready before starting.
➊ Make the easy 2-ingredient white chocolate fudge first. This will be the base for the pralines and cream fudge.
➋ Once it’s all melty and smooth, you can pour it into the 9×13 dish– and then move quickly to the next step!
➌ Please don’t be scared, but you will need a candy thermometer for this next part. Don’t worry– I’m going to walk you through it! You’ll add the praline ingredients to a nice, heavy pot. I’ve linked to the dutch oven that I like to use above in this post.
➍ Stick the candy thermometer in there (it doesn’t have to be fancy– this is the one I use), and stir everything until it’s mixed, melted, and 235ºF (softball stage).
➎ Take the pot off the heat and let it sit for 5 minutes. After that– it’s time to rock and roll! Add the pecans and vanilla, and start stirring with a wooden spoon. Really put your back into it! Stir, stir, and keeping stirring.
Once it starts to lose some of it it’s glossiness (see pictures below), stop stirring and quickly move to the next step!
➏ Here’s where it gets fun! Scoop the warm praline mixture onto the hopefully-still-warm fudge. Gently pat it down into a mostly even layer. Don’t worry about perfection here.
➐ Use a rubber spatula to push the edges of the fudge up and over the praline mixture.
➑ Use the spatula to press it down into an even layer again.
➒ Let it cool, and then cut it into squares. And then try to not eat the entire pan of this irresistible pecan praline fudge all by yourself (trust me– easier said than done)!
Pralines and Cream Fudge FAQs
What is praline?
Praline is a mixture of sugar, nuts and milk or cream that is cooked to a soft ball stage. It can be made with any type of nut but pecans are the most popular choice in the Southern United States. The name comes from a French term meaning “toasted almond” and has been used since at least 1604 when it was first recorded by English herbalist John Gerard (1545-1612). It’s still commonly referred to as praline today even though other types of nuts are often used.
Is there a difference between praline and caramel?
Yes, there is a big difference between the two! Praline has a deep, rich flavor similar to caramel, but the texture is creamy instead of chewy. Caramel is made with sugar that is cooked to a higher temperature than praline so it becomes more brittle and has a harder texture.
How do I remove the fudge from the pan?
The easiest way is to lift it out by grabbing hold of the foil. To cut clean squares, place a hot knife under running water and wipe dry before cutting each slice, then repeat as needed until all of them have been sliced through.
What’s better than homemade fudge?
Homemade fudge made with quality ingredients, such as our white chocolate chips, butter and sugar. This is a great recipe to make ahead of time because it will last for weeks in the refrigerator or freezer without losing any flavor! You can even cut it into individual portions before freezing so they are ready when you need them most (just let them thaw for a few minutes at room temperature before enjoying).
How do I store the fudge?
The best way to store homemade fudge is in an airtight container in the refrigerator. It will last for weeks this way.
Can I freeze the fudge?
Yes, you can freeze the fudge by placing it in a freezer-safe bag or container and storing it for up to six months. Thawing is not necessary before eating as long as the temperature of your house doesn’t get too hot (above 80 degrees Fahrenheit).
How do I remove the fudge from the pan?
The easiest way is to lift it out by grabbing hold of the foil. To cut clean squares, place a hot knife under running water and wipe dry before cutting each slice, then repeat as needed until all of them have been sliced through.
What’s the best way to eat praline fudge?
The more subtle flavor of white chocolate compliments the boldness of the praline, creating a uniquely satisfying eating experience. We recommend enjoying it at room temperature for the best flavor and texture. However, if you prefer your fudge cold, just store it in the fridge.
Can I make this recipe with dark chocolate instead of white chocolate?
Yes , you can make this recipe with dark chocolate instead of white chocolate. Just use 12 ounces of semisweet or bittersweet chocolate in place of the 14 ounces of white chocolate called for in the recipe. We recommend using a high-quality brand, such as Ghirardelli, to get the best results.
Pralines and Cream Fudge Recipe Tips:
- This fudge is best served at room temperature, so remove it from the refrigerator about 30 minutes before serving. If you prefer your fudge cold, store it in an airtight container and keep refrigerated until ready to serve.
- To cut clean slices of fudge, place a hot knife under running water and wipe dry before cutting each slice, then repeat as needed until all of them have been sliced through.
- For a softer fudge with less sugar crystals, add an extra tablespoon of corn syrup to the recipe when you’re making it.
- To easily chop pecans, place them in a zip-top bag and use a rolling pin to smash them.
Pralines and Cream Fudge Recipe
Yield: 36 pieces
Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes
The combination of creamy white chocolate fudge and old fashioned Southern pralines is a match made in heaven!
Ingredients
- ▢ white chocolate chips
- ▢ sweetened condensed milk
- ▢ granulated sugar
- ▢ light brown sugar, packed
- ▢ salt
- ▢ evaporated milk
- ▢ butter
- ▢ vanilla extract
- ▢ pecan halves
Instructions
FOR THE FULL RECIPE WITH MEASUREMENTS AND INSTRUCTIONS, CLICK HERETO GO TO THE DIXIE CRYSTALS WEBSITE.
Nutrition Information:
Yield: 36Serving Size: 1
Amount Per Serving:Calories: 26Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 23mgCarbohydrates: 5gFiber: 0gSugar: 4gProtein: 0g
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If you’re looking for a sweet treat that will satisfy your taste buds and make the whole family happy, this recipe is definitely it. It’s time to get in the kitchen and create some pecan praline fudge! What are some of your favorite recipes? Share them with us on social media or email our team directly. We want to hear from you!
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