Pralines and Cream Fudge Recipe posted by Something Swanky Pin Share Tweet Email Jump to Recipe SomethingSwanky is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you. 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. Continue to Content 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! Print 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 HERE TO GO TO THE DIXIE CRYSTALS WEBSITE. Nutrition Information: Yield: 36 Serving Size: 1 Amount Per Serving: Calories: 26Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 23mgCarbohydrates: 5gFiber: 0gSugar: 4gProtein: 0g More Fudge Recipes 50+ Fudge Recipes Continue Reading Samoas Fudge Recipe Continue Reading Reese's Fudge Recipe Continue Reading Rocky Road Fudge Recipe Continue Reading Watermelon Fudge Recipe Continue Reading Candy Corn Fudge Recipe Continue Reading Cake Batter Fudge Recipe Continue Reading Gingerbread Fudge Recipe Continue Reading Maple Cream Fudge Recipe Continue Reading Tiger Butter Fudge Recipe Continue Reading Vanilla Bean Fudge Recipe Continue Reading Chocolate Bit Fudge Family Recipe Continue Reading Cookie Monster Fudge Recipe Continue Reading Pumpkin Praline Fudge Continue Reading German Chocolate Fudge Recipe Continue Reading Easy Salted Caramel Fudge Recipe Continue Reading Caramel Potato Chip Fudge Recipe Continue Reading Oreo Nutella Pumpkin Fudge Recipe Continue Reading Easy Valentine's Day Fudge Recipe Continue Reading Chocolate Covered Cherry Fudge Recipe Continue Reading Peanut Butter Butterscotch Fudge Recipe Continue Reading How to Make Football Field Fudge Continue Reading White Chocolate Candy Cane Fudge Recipe Continue Reading Pumpkin Nutella Marshmallow Fudge Recipe Continue Reading Caramel Pretzel Butterscotch Fudge Recipe Continue Reading Easy Peanut Butter Reese's Cup Fudge Recipe Continue Reading Dark Chocolate Mint Truffle Oreo Fudge Recipe Continue Reading 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!
OMG that is strrrresssful! So glad you made your flight, though! *phew* and ummmmm yummmmmmehhhhhhh praline!
I’ve done the whole running through the airport as your name is announced on the loud speaker… not fun! Glad to hear you made it though!! Growing up my dad and I always shared the pecan praline ice cream so I just know this would be a hit in my house!
Glad you had a good trip! This fudge looks amazing 🙂 I was sitting in the airport once with friends and we were talking . So much so we almost missed the boarding call. They were not happy with us.
The fudge looks and sounds amazing! How do they undelay a flight anyway? So glad that everything worked out OK!
Being late to a flight is the WORST feeling. So glad you guys made it. I’m surprised they can even do that…delay and then undelay your flights? I bet a lot of people were panicking! Can’t wait to see more of your favorite Utah desserts this week. 🙂
Back at Christmas I actually tasted some Pralines & Cream Fudget from a specialty shop and fell in love – I can’t wait to make it at home… my mouth is watering!
So glad you didn’t actually miss your flight! So stressful! I’m not much a fudge person, but this looks divine! I will definitely give these a try!
Oh Wow, girl! You have really outdone yourself this time – this looks DIVINE!!!!! What are your favorite Utah dives . . . I need to make sure I try them.
What a fun weekend! Although anything with fudge, sports, and books sounds like a perfect trip to me. (Heavy on the fudge part!) I love how easy your recipe is too, and I can’t wait to see what other fudge flavors you have coming!
Oh my, if this is anything like the fudge that I tasted, I need it in my life ASAP! Oh, and we just dug into the peanut brittle. . .so good! Thanks again! It was great meeting you!
happy he was able to find some decent snow. We have had such a bad snow year here in Utah. so sorry about the flight snafu, happy you made it home. love this! I invite you to share at my blog hop today. Hugs!
Hi, Just wanted to let you know I am sharing your wonderful recipe tomorrow in my Gluten-Free Recipe RoundUp with a link back to your original post! Have a terrific weekend! Cathy from APeekIntoMyParadise.com
Hi This recipe looks so delicious! I’m gonna try this out tomorrow but i’ve got a question. I couldn’t find caramel so i thought i could make some myself but in the picture it looks like the caramel inside is soft but if i make caramel myself (melt sugar) then it would be hard wright? Can i use self made caramel or do i have to add something to the caramel? I just don’t wanna mess it up, cause it looks too yummy :-). Greeting from Yvonne Mannion Vanover
You *could* use homemade caramel…. but it’s a little risky. It needs to be the right kind of “soft.” Runny won’t work, and neither will hard. I think this recipe could work though (although it may be a little on the soft side too): https://staging.somethingswanky.com/homemade-salted-caramel-sauce/
This fudge looks delicious! Will be making for Christmas this year. Just wondered – Is the white chocolate a chopped white chocolate bar (like Ghirardelli) or chips? And is the cup of caramel pieces just Kraft caramel candies chopped up or the bags of Kraft Caramel bits you can buy? Thanks!
You know, I actually really like to use Wilton’s white chocolate melting candy the best (it’s almost impossible to burn it or make it seize), but you could also use any other white chocolate (chips or bar) as long as you keep the heat low and stir constantly. And I usually use Kraft bits, because there’s no unwrapping involved 🙂 But you could use either! Enjoy!
I made this…the taste is divine! But the caramel seems to be too runny and is not setting like the white chocolate. Any suggestions?
I worked part time at a fudge shop one summer and Pralines and Cream was definitely my favorite! I just made this recipe today, and It’s not as good as the one from the fudge shop (still EXCELLENT!), but it’s SO easy that this will definitely be my go to for this recipe. Thank you!
