Pecan Praline Fudge
Published: September 23, 2017 · Updated: November 8, 2025 by: Cindy Gibbs
Brown sugar gets the credit for the praline-like flavor of this Pecan Praline Fudge and coarsely chopped pecans bring a perfect balance to the richness of this delicious fudge. It literally melts in your mouth!
If you’re afraid to make fudge, don’t be. What if I told you that it takes five minutes to make this fudge and you don’t need to worry about using a candy thermometer! Yep!
I don’t know about you, but the month of December is the craziest and most busy month of the year. I seem to live in my kitchen for the entire month of December. I spend hours upon hours baking and making recipes that are time-consuming. When I do find a recipe that’s both quick and delicious I’m too excited. This Pecan Praline Fudge is one of those recipes. This one’s a keeper!
For years, the only two flavors of fudge that I ever made were chocolate and peanut butter. I was a little skeptical when my twin sister first introduced me to this Pecan Praline Fudge. That is until I tried it. If you’re a fan of pralines, you’ll love this fudge. I think you’ll love it anyway. It’s so addictive.
Easy Prep
All you need to do is line an 8 x 8-inch dish with parchment paper. I like to lightly butter the dish under the paper to help it adhere to the sides. Also, if you decide to double the recipe, it will still fit in an 8 x 8 or 9 x 9 inch dish. I actually did double this recipe in the pictures you see in this post.
This recipe also calls for toasted pecans but the fudge is also great with plain un-toasted pecans. To prep the pecans, spread them on a baking sheet. Place them in a 350 degree oven just until you can smell them, about 5 minutes. Don’t walk away!! It takes no time to go from toasted to burnt.
How To Make This Fudge
Mix together the sugars, butter, whipping cream and salt in a heavy pan. The pictures above are a doubled recipe!
Bring to a boil over medium heat, stirring slowly but constantly. Once mixture boils, cook for exactly 5 minutes, while stirring constantly. Remove from heat.
Add the vanilla and blend in. Add the powdered sugar and beat with a spoon until the fudge is creamy and there are no sugar lumps remaining.
Fold in the pecans and transfer the mixture to the prepared baking dish. Allow to cool before cutting.
Indulge in the blissful flavor of praline-like melt-in-your-mouth deliciousness!!
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Pecan Praline Fudge
- Prep Time: 5
- Cook Time: 5
- Total Time: 10
- Yield: 16 1x
Description
Brown sugar gets the credit for the praline-like flavor of this Pecan Praline Fudge and coarsely chopped pecans bring a perfect balance to the richness of this delicious fudge. It literally melts in your mouth!
Ingredients
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, light or dark, (I use light)
- 1 stick real unsalted butter
- 1/2 cup heavy whipping cream
- 1/8 teaspoon salt
- 1 teaspoon pure vanilla extract
- 2 cups powdered sugar
- 1 cup coarsely chopped toasted pecans*
Get Recipe Ingredients
Instructions
- Line a 8 x 8 or 9 x 9 dish with aluminum foil and lightly butter the bottom of the foil.
- Mix together the sugars, butter, whipping cream and salt in a heavy pan. Bring to a boil over medium heat, stirring slowly but constantly. Once mixture boils, cook for exactly 5 minutes, while stirring constantly. Remove from heat.
- Add the vanilla and blend in. Add the powdered sugar and beat with a spoon until the fudge is creamy and there are no sugar lumps remaining.
- Fold in the pecans. Spread the candy in the prepared dish and let cool completely.
- Cut into small squares and store in an airtight container.
Notes
- You can use either light or dark brown sugar in this recipe, or you can mix the two. The darker the sugar, the more of a praline taste the fudge will have.
- *To toast pecans, spread them on a cookie sheet, and place in a 350 degree oven until you can smell them. This doesn’t take long, maybe 5 minutes at most, so don’t walk away. They can go from toasted to burnt very quickly.
Do we have to whip de cream ?
Hi Monique, No you don’t have to whip the whipping cream.
When do I start my five minute timer, when I see first few bubbles of boil or when it is at full boil?
This recipe looks great! As someone who loves chocolate and peanut butter but is no longer able to eat either— I’m thrilled to have a new fudge to try!
Hi Mango, As soon as see several bubbles, go ahead and time it.
Would this recipe work if I where to leave out the pecans?
Hi Kristen, It would work, but it is super sweet and the nuts help offset the sweetness.
This made the smoothest, most delicious praline fudge I have ever had! I boiled the sugars and butter first to make sure the mixture was completely dissolved before adding the heavy cream, and followed the remainder of the recipe as written. This recipe was so easy and I will be sure to make it again.
This was a very tasty fudge. Thanks for sharing!!
Delicious…reminds me of Mama’s ❤️
Made this last year and always delicious. I strongly recommend sifting the 10x sugar for easy of mixing. Make the lumps easier to mix in.
This did not turn out at all! Cokes for 5 min. But when added powdered sugar it made a dry mess. Not pourable.
Hi Janet, It sounds like it was over cooked. The second you see a few bubbles forming on top, you need to start timing it. I’m sorry it didn’t turn out for you. Also, don’t use too much powdered sugar. I suggest spooning it into your cup. Too much sugar will make it dry and crumbly too.
I have not made this fudge yet, but I have a few questions first. You recommend two different procedures for lining a pan or dish, one with buttered parchment paper and the other buttered aluminum foil-which works the best? Second why do you recommend unsalted butter over salted butter, when you’re adding an 1/8 teaspoon of salt? Third would walnuts substitute instead of pecans?
Thanks – Gary
Hi Gary, You can use walnuts or pecans. It’s best to use unsalted butter in baking and add the salt later so you get the right amount needed and don’t over salt. However, feel free to use salted if you prefer. My favorite is parchment paper, but you can use either. Both just help to lift the candy out of the dish. I hope this helps. 🙂
I have been using this recipe for Christmas for a couple of years, and it is both easy and delicious.
Ive been on a low (feels like zero) carb diet for approximately 2 weeks. The lack of those lovely, delicious, energy filling, beautiful carbs finally hit my body and I for no apparent reason had a strong desire to punish someone (anyone would do) for breathing! At this precise moment, my husband of 39 years came home from work – looked at me – and said, “Hi Honey!” and had the gall to appear to be happy! I am not a violent person – but I wanted to tear that happy smiley face head off of his shoulders and cram it down the toilet with a running chainsaw! I refrained. Then it dawned on me why I felt this way! I knew I needed carbs. Thus, this is why I came across this recipe.
I did not have heavy cream, so I replaced that with whole milk. I used walnuts instead of pecans and dark brown sugar. I knew the fudge would be very sweet, so to counter that a bit I sprinkled a small amount of course kosher salt on top of the warm fudge so it would adhere. Otherwise, I followed the directions exactly.
Let me tell you – this is HEAVENLY!! Buttery – slightly maple flavored – the salt added the perfect ying-yang touch!! Do expect a sugar-zing…. or maybe its my body recouping. Either way – thank you for this recipe – it may have prevented an accident.
Hi Debbie,
You’re very welcome, and thanks for the funny story. 🙂
I love this fudge because, not only is it easy to make, it tastes so good. What about shipping it as a Christmas time gift? Any advice?
Could you substitute evaporated milk?
Hi Tracey, You can, but it will slightly change the flavor.
You mentioned doubling the recipe – it works the same if you just double all the ingredients? Or anything special to watch out for. This fudge is super easy and reminds me of candy that my grandmother made when I was a child. I have made a lot of single batches and would love to be more efficient!
Hi Melanie, Yes, simply double the ingredients. I doubled it in the pictures you see on my post. Happy holidays!
I tried this recipe and when I added the powdered sugar it came out crumbly like sand. Very disappointed. Either the ingredients needs adjusting or the instructions need more detail. I followed everything to a T and it came out this way. in your photos which I viewed after I made the mess it looks like you used 2 sticks of butter, not 1 like the recipe says.
Hi Meagan, The pictures in my post are a doubled batch. It is one stick of butter. If it came out dry and crumbly, it sounds like it was cooked too long. As soon as it starts to form some bubbles on top, start timing it for the 5 minutes. Also, if the powdered sugar is packed in the cup, you will use too much. I hope this helps. Happy holidays!
Made the fantasy PB fudge which came out perfect, five stars ! Was done at 5-min stir, 238. For praline can I do the same, boil/stir to 237°-239°,
Will 1-Tbs of molasses muck things up?
Hi Vince, The Pecan Praline Fudge is 5 minutes, which is probably a soft ball as well. I start timing this just as soon I see a few bubbles on top. If you pack too much powdered sugar in the measuring cup it could become too thick. The molasses…my feeling is that it won’t hurt, but taste more praline. Let me know if you try it. I hope you’ll give the PB Fantasy fudge a rating. Merry Christmas!!
Cindy,
I was in a rush and had to cook/travel before seeing your response. The timed boil and stir to temp method worked for me. I used a non-packed measure, then sifted the xx-sugar. About wore out my spatula to get it all dissolved and smooth. Yes, it was somewhat thick but the texture was very fudge nice once cooled. The molasses was the taste kicker. Will def use it again.