White Pecan Praline Fudge Recipe
User Reviews
3.7
White Pecan Praline Fudge Recipe
Description
This recipe features a white chocolate fudge base prepared by gently melting white chocolate chips with sweetened condensed milk and vanilla extract, ensuring smoothness without boiling. Half of this fudge mixture is poured into the baking pan to form the first layer. The pecan praline is cooked separately by combining brown sugar, white sugar, corn syrup, butter, condensed milk, salt, and pecan halves, heated to the soft ball stage (around 235°F) to reach the correct caramel consistency while stirring constantly to avoid burning.
Once cooked, vanilla is added to the praline. The praline is poured over the initial fudge layer, and then the remaining fudge is poured back on top, creating a layered effect. The fudge is allowed to set at room temperature for 4 to 6 hours or overnight until firm. The final product is cut into squares showcasing the creamy fudge and crunchy praline layers.
This white pecan praline fudge is a rich confection ideal for gifting or special occasions, offering a combination of creamy sweetness and nutty chewiness. The recipe requires careful temperature control during caramel preparation for the desired texture.
Ingredients
For Fudge
- 3 Cups white chocolate chips
- 1 can sweetened condensed milk 14 oz
- 1/2 Teaspoon vanilla extract
For Pecan Praline
- 1 cup brown sugar
- 1/2 cup white sugar
- 1/2 cup sweetened condensed milk
- 2 Tablespoons butter
- 1 1/4 Cups pecan halves
- 1/2 Teaspoon vanilla extract
- 1/4 Teaspoon salt
- 1/4 Cup light corn syrup
Instructions
For Fudge
- Line an 8x8" square baking pan with parchment paper or aluminum foil
- In a saucepan over medium heat, melt the white chocolate chips with the condensed milk. Do not let it boil
- Remove from heat, add the vanilla extract and mix
- Pour half of the mixture on the baking pan. Save the rest in the pan and keep it warm
For Pecan Praline
- In a heavy bottomed saucepan, mix in the sugars, butter, salt, corn syrup, condensed milk and pecans over medium heat. Insert candy thermometer and cook until the caramel reaches the soft ball stage, around 235 Degrees F. Keep mixing constantly to prevent the mixture from burning
- Remove from heat and add the vanilla extract
Assembly:
- Pour the pecan praline on top of the white chocolate fudge and top off with the remaining white fudge. If the mixture has hardened simply put it back on medium heat to re-melt it again
- Let the fudge set over room temperature for 4-6 hours or overnight
- Cut into squares and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 24-30 squares
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Serving | 1square | |
| Calories | 300kcal | 15% |
| Carbohydrates | 42g | 14% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 15mg | 5% |
| Sodium | 86mg | 4% |
| Potassium | 182mg | 4% |
| Sugar | 41g | 82% |
| Vitamin A | 100IU | 2% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 121mg | 12% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
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