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This homemade Pralines and Cream Fudge brings together silky white chocolate and chewy, nutty praline candy in every square. Inspired by the classic sold at Buc-ees, this fudge is rich, creamy, and laced with sweet Southern pecans. If you love a balance of smooth and chewy textures plus a hint of caramel flavor, this treat is a winner for holidays or just because.
I crave this every time I spot it at Buc-ees and could not resist recreating it in my kitchen. My family cheers when I set out a plate of this fudge after dinner.
Ingredients
- White chocolate chips: high-quality white chocolate melts the smoothest and adds creamy sweetness
- Sweetened condensed milk: this brings velvety texture and reliable setting power use the full-fat variety for best results
- Granulated sugar: key to real praline flavor look for pure white sugar for the cleanest taste
- Light brown sugar: adds caramel depth and helps praline achieve a chewy bite
- Heavy cream: provides richness choose heavy whipping cream for the silkiest result
- Unsalted butter: softens and binds both the fudge and praline quality butter makes a difference here
- Baking soda: helps lighten the praline you only need a pinch but do not skip it
- Pecans: bring that authentic Southern flavor fresh pecans make the finished fudge taste incredible
- Pure vanilla extract: gives warmth and increases depth pick pure extract over imitation for best result
- Salt: balances sweetness you need just a little to tie it all together
Step-by-Step Instructions
- Prep the Pan and Make the White Chocolate Fudge Mixture:
- Line a nine by thirteen inch pan with parchment pressing it up the sides to help lift the fudge out later. Place white chocolate chips and sweetened condensed milk in a medium saucepan over medium low heat. Stir gently as the chocolate melts completely and forms a smooth glossy mixture. Pour this into your prepared pan and use a spatula to spread it to the corners.
- Cook the Praline Mixture:
- In a separate saucepan combine both sugars with heavy cream cubed butter and baking soda. Stir as you bring it to a simmer over medium high heat. Attach a candy thermometer and continue stirring until the mixture reaches two hundred thirty-six degrees Fahrenheit. This takes around four to six minutes but watch closely to avoid scorching.
- Add Pecans Vanilla and Salt to Praline:
- Once the praline mixture reaches temperature immediately remove the pan from heat. Stir in chopped pecans pure vanilla and salt. Let the praline cool for three to four minutes then stir until it thickens slightly and starts to lose its shine. The mixture should flow but not be soupy.
- Marble the Mixtures Together:
- Quickly pour the praline on top of the white chocolate layer in your pan. Use a spatula to gently fold and swirl the two together lifting the white chocolate to create a marbled pattern. Take your time with the swirling but work briskly before everything sets.
- Cool and Slice:
- Allow the fudge to cool at room temperature for about an hour. Once fully set lift it from the pan using parchment and slice into small squares with a sharp knife.
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My favorite ingredient here is always the fresh pecans. They add a homey Southern feel and bring so much character to the fudge. Once I made this for a family reunion and my cousins were amazed at how it tasted just like the ones from the road trip stop
Storage Tips
Let the fudge cool completely before cutting and storing otherwise squares may stick together. Keep in an airtight container at room temperature for up to five days. For the freshest flavor wrap individual pieces in wax paper and store them airtight.
Ingredient Substitutions
If you cannot find pecans try chopped walnuts for a slightly different nutty flavor. You can use chopped or block white chocolate instead of white chocolate chips if that is what you have. For the praline filling coconut cream can substitute in if you need to avoid dairy but this will change the flavor slightly.
Serving Suggestions
This fudge makes a beautiful choice for holiday dessert platters or cookie exchanges. Try packing squares in a decorative tin as a homemade gift. I also love it chilled straight from the fridge on warm days.
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A Little History
Pralines as we know them in the South are tied to pecans cream and sugar. The method combines old French sweets with the abundant pecans of the American South. Today pralines and cream flavors are beloved in ice creams candies and of course this fudge.
Commonly Asked Questions
- → Which type of chocolate works best for this fudge?
High-quality white chocolate chips or bars give the creamiest texture and best flavor for this confection.
- → Can I substitute pecans with another nut?
Yes, while pecans are classic for Southern pralines, chopped walnuts or almonds can be used as alternatives.
- → Do I need a candy thermometer for the praline mixture?
Using a candy thermometer ensures the praline reaches 236°F, guaranteeing it sets with the ideal consistency.
- → How should I store the finished fudge?
Keep squares in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- → What creates the marbled effect in each piece?
Folding the warm praline mixture into the white chocolate base while both are still soft creates the signature swirls.
- → Can I add a salty finish to this treat?
Absolutely! Sprinkle flaked sea salt over the top before it cools for a sweet-salty twist.