Yield: 24 Pieces
Pralines and Cream Fudge
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.
Ingredients
Fudge:
- 2 cups white chocolate chips
- 1 can, 14 oz sweetened condensed milk
Praline Filling:
- 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
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Instructions
- Line a 9x13-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.
Notes
- 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.
Nutrition
Serving: 1, Calories: 304kcal, Carbohydrates: 35g, Protein: 2g, Fat: 19g, Saturated Fat: 8g, Polyunsaturated Fat: 9g, Cholesterol: 25mg, Sodium: 79mg, Fiber: 1g, Sugar: 33g