This homemade Pralines and Cream Fudge is made with white chocolate, and has a chewy praline candy swirled through it, creating the perfect Southern fudge! A copycat recipe for my favorite praline fudge from Buc-ee’s.
Smooth White Chocolate Fudge with an Addictive Praline Swirl!
This Buc-ee’s copycat praline fudge is everything. If you’ve ever been to Buc-ee’s and tried their fudge, you know how amazing the white chocolate praline version is. Well, this easy recipe brings it right into your kitchen!
A thick layer of white chocolate condensed milk fudge is folded and pressed with a layer of real praline candy, to create a luscious marbled combination you’ll crave. Cut into small squares, it’s a gorgeous homemade treat that’s great for the holidays, or anytime.
What Even Is a Praline?
Okay, so the word “praline” can have a few different meanings. In France, where pralines are said to have originated, praline basically means candied almonds that are ground up and used in dessert recipes and candy recipes. In Belgium, the same term is used for filled chocolates. But in the US, pralines are pecan candy. Made with sugar, pecans, and cream, pecan pralines are a Southern treat with a fudgy texture and addictive, nutty sweetness. That’s what we are creating in this crave-able recipe.
For this recipe, there are two components: the white chocolate mixture, and the praline mixture. Each one has its own ingredients list. Here’s what you’ll need:
For the Fudge
- White Chocolate Chips: Or chopped white chocolate bars.
- Sweetened Condensed Milk: Make sure you grab sweetened condensed milk, not evaporated milk.
For the Praline Filling
- Sugar: You will need both granulated sugar and packed light brown sugar
- Cream: Heavy whipping cream.
- Butter: The butter should be unsalted, and cut into cubes.
- Baking Soda: A little bit of baking soda gives the praline mixture lightness.
- Pecans: Chopped pecans are a great choice because of their sweetness, but you could use another type of chopped nut if necessary.
- Vanilla: Pure vanilla extract gives the best flavor.
Let’s Make Pralines and Cream Fudge!
The key thing when making this recipe is timing. You need to have the praline mixture cooked, cooled for a few minutes, and then stirred – before the melted white chocolate mixture sets. The goal is to mash together both mixtures while they’re warm and softened. Here’s the play-by-play:
- Prep the Pan and Make the White Chocolate Fudge Mixture. First, line a 9×13-inch pan with parchment paper and set it aside. Next, combine the white chocolate chips and sweetened condensed milk together in a saucepan. Turn the heat to medium-low, and melt these two ingredients slowly, stirring often. Once the white chocolate mixture is smooth, pour it into your prepared pan.
- Melt the Praline Ingredients (Except Vanilla, Salt, and Pecans). While the white chocolate is melting, begin making the praline mixture. In a medium-sized pan over medium-high heat, combine the granulated sugar, brown sugar, whipping cream, butter, and baking soda. Clip a candy thermometer on the pan. Heat the mixture, stirring often, until the mixture reaches 236°F on the candy thermometer. At that point, immediately take the pan off of the heat.
- Add the Vanilla, Salt, and Pecans. Stir in the pecans, vanilla extract, and salt, and then let the mixture cool for 3 or 4 minutes. From there, stir the praline mixture as it cools, until it starts to thicken and lose its glossiness.
- Mix the Pralines into the White Chocolate Fudge. At this stage, you have to be very quick, or the ingredients will set before you’re ready! Pour the praline mixture over the white chocolate fudge, and then use a spatula to gently lift the sides of the white chocolate fudge and fold them over the pralines. Mush down and repeat. This will create a marbling effect. Continue until it looks good and marbled, and then press the fudge evenly into the pan.
- Cool and Cut. Allow this to cool completely for about an hour, before cutting it into squares.
Tips for Success
Foolproof fudge is easy with a few tips up your sleeve. These are my most important pieces of advice for scrumptious praline fudge:
- Candy Thermometer: Using a candy thermometer or cooking thermometer is important. You want the praline candy to get to 236°F, or it will not set properly.
- Time Crunch: To get the white chocolate to “marble” with the pralines, you will need to work quickly. While the white chocolate is melting, be cooking the praline mixture so they are finished close to the same time.
- Sea Salt: You can add a little flaked sea salt on top of the fudge before it hardens. I love sweet and salty, so I do this often! Without the salt, this fudge is basically just like the fudge made at Buc-ee’s.
How to Store
Pralines and cream fudge is easy to store. All you need is a zip-top bag airtight container! Place the fudge in the container, and it will stay fresh at room temperature for about 5 days.
Can I Freeze Praline Fudge?
Yes, you can freeze this for up to 3 months, tightly wrapped or stored in freezer bags. Before serving, thaw it in your refrigerator overnight. Then move it to the counter to come to room temperature.
Pralines and Cream Fudge
- 2 cups white chocolate chips
- 1 can, 14 oz sweetened condensed milk
- 1 ½ cups granulated sugar
- 1 ½ cups packed light brown sugar
- 1 ¼ cups heavy whipping cream
- 6 tablespoons unsalted butter, cubed
- ¼ teaspoon baking soda
- 2 cups chopped pecans
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- Line a 9×13-inch pan with parchment paper, set aside.
- Place the white chocolate chips and sweetened condensed milk together in a pan. Turn on medium-low and melt slowly, stirring often until smooth. Pour the white chocolate into the prepared pan.
- While the white chocolate is melting, begin making the pralines. In a medium-sized pan over medium-high heat, add the granulated sugar, brown sugar, whipping cream, butter, and baking soda.
- Cook, stirring often, until the butter has melted and the mixture begins to boil. Continue cooking, stirring often, until praline mixture reaches 236°F on a candy thermometer.
- Once the mixture reaches temperature, remove immediately from the heat and stir in the pecans, vanilla extract, and salt.
- Allow praline mixture to cool for 3 to 4 minutes, then stir until the pralines start to thicken and lose their glossiness.
- Working quickly, pour the praline mixture over the white chocolate and gently lift the sides of the white chocolate fudge, folding over the pralines into the middle of the pan. This will create a marbling effect. Continue until it looks good and marbled and then press the fudge evenly into the pan.
- Allow to cool completely, about an hour, before cutting into squares.
- Store in an airtight container for up to 5 days.
- Freeze for up to 3 months. Transfer frozen fudge to the fridge to thaw overnight, then place on the counter to warm to room temperature before serving.
- Using a candy or cooking thermometer is important. You want the praline candy to get to 236°F.
- To get the white chocolate to marble with the pralines, you will need to work quickly. While the white chocolate is melting, be cooking the pralines so they are finished close to the same time.
- You can add a little flaked sea salt on top of the fudge, before it hardens. I love sweet and salty, so do this often, but wanted to leave the recipe just as it is made at Buc-ee’s.
- You can also use walnuts.
More Christmas Candy Recipes
- Soft Rum Caramels
- Sponge Candy (Honeycomb Candy)
- Peppermint Oreo Truffle Balls
- Almond Joy Truffles
- Caramel Pecan Clusters
- Best Christmas Crack
- Peppermint Oreo Truffle Balls
- Pecan Pie Truffles
- Peanut Butter Pretzel Crockpot Candy
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