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White Pecan Praline Fudge

For Fudge
  • 3 Cups of White Chocolate Chips
  • 1 Can of Sweetened Condensed Milk 14 oz
  • 1/2 Teaspoon of 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
For Fudge
  1. Line an 8×8″ square baking pan with parchment paper or aluminum foil
  2. In a saucepan over medium heat, melt the white chocolate chips with the condensed milk. Do not let it boil
  3. Remove from heat, add the vanilla extract and mix
  4. Pour half of the mixture on the baking pan. Save the rest in the pan and keep it warm
For Pecan Praline
  1. 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
  2. Remove from heat and add the vanilla extract
  1. 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
  2. Let the fudge set over room temperature for 4-6 hours or overnight
  3. Cut into squares and enjoy!

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