Description
Pralines and Cream Fudge is a delightful fusion of creamy white chocolate fudge and traditional Southern pralines, offering a rich, caramel-like flavor with a smooth texture. This indulgent treat is perfect for special occasions or as a sweet gift.
Ingredients
Units
Scale
For the White Chocolate Fudge:
- 12 ounces (340 grams) white chocolate chips
- 14 ounces (396 grams) sweetened condensed milk
For the Pralines:
- 1 1/2 cups (300 grams) granulated sugar
- 1 1/2 cups (330 grams) packed light brown sugar
- 1/4 teaspoon salt
- 1 cup (240 ml) evaporated milk
- 6 tablespoons (85 grams) unsalted butter
- 1 teaspoon vanilla extract
- 2 cups (240 grams) pecan halves, roughly chopped
Instructions
- Prepare the White Chocolate Fudge:
- In a medium saucepan over low heat, combine the white chocolate chips and sweetened condensed milk.
- Stir continuously until the mixture is melted and smooth, approximately 5–8 minutes.
- Pour the mixture into a 9×13-inch (23×33 cm) baking dish lined with parchment paper.
- Make the Pralines:
- In a separate medium saucepan, combine the granulated sugar, light brown sugar, salt, evaporated milk, and unsalted butter.
- Cook over medium heat, stirring constantly, until the mixture reaches 236°F (113°C) on a candy thermometer (soft-ball stage).
- Remove from heat and stir in the vanilla extract and chopped pecans.
- Continue stirring until the mixture thickens slightly and begins to lose its gloss.
- Combine and Set:
- Pour the praline mixture over the white chocolate fudge layer in the baking dish.
- Use a spatula to gently swirl the two mixtures together, creating a marbled effect.
- Allow the fudge to cool completely at room temperature until set.
- Serve:
- Once set, cut the fudge into squares and enjoy.
Notes
- Storage: Store the fudge in an airtight container at room temperature for up to one week.
- Tip: Pre-measure all ingredients and prepare your baking dish before starting, as the praline mixture sets quickly.