Pralines and Cream Fudge (Printable Version)
# What You'll Need:
→ White Chocolate Fudge
01 -
540 g white chocolate chips or chopped white chocolate
02 -
395 g sweetened condensed milk
→ Praline Swirl
03 -
100 g granulated sugar
04 -
90 g light brown sugar, packed
05 -
120 ml heavy whipping cream
06 -
56 g unsalted butter, cubed
07 -
1/4 tsp baking soda
08 -
120 g pecans, chopped
09 -
1 tsp pure vanilla extract
10 -
1/4 tsp fine salt
# Step-by-Step Directions:
01 -
Line a 23 x 33 cm baking pan with parchment paper. Combine white chocolate and sweetened condensed milk in a large saucepan. Melt gently over medium-low heat, stirring until fully smooth. Pour the mixture evenly into the lined pan.
02 -
In a separate medium saucepan over medium-high heat, mix granulated sugar, brown sugar, cream, butter, and baking soda. Attach a candy thermometer and cook, stirring constantly, until the mixture reaches 113°C. Remove from heat immediately.
03 -
Stir in the chopped pecans, vanilla extract, and salt. Allow the mixture to cool for 3–4 minutes, then stir until it begins to thicken and loses its sheen.
04 -
Quickly spoon the praline mixture over the warm white chocolate base. Using a silicone spatula, gently lift and fold sections of the fudge over the praline to create a marbled effect. Repeat until well swirled, then press evenly into the pan.
05 -
Let the fudge cool completely at room temperature for at least 1 hour. Once firm, lift it from the pan using the parchment paper and cut into squares.
# Helpful Notes:
01 -
A candy thermometer is essential to ensure the praline sets with the ideal fudgy texture.
02 -
Work swiftly to marble the praline before the fudge begins to firm up.
03 -
Optionally, sprinkle a touch of flaky sea salt over the surface before cooling for a sweet-salty finish.
04 -
Fudge keeps well in an airtight container at room temperature for up to 5 days, or freezes for 3 months.