Pecan Praline Fudge
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!
Fudge, fudge, and more fudge. 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 Praline Pecan Fudge. That is until I tried it. If you’re a fan of pralines, you’ll love this fudge.
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.
All you have to do is line a 9 x 9-inch dish with parchment paper and butter the paper. This recipe also calls for toasted pecans but the fudge is also great with plain un-toasted pecans. As a matter of fact, I don’t toast them most of the time. I love the taste of fresh pecans. So anyway, so far, so good. Right?
Then you combine some butter, cream, and brown sugar in a pan and bring the mixture to a boil. Boil for exactly five minutes and remove the pan from the heat.
Add some powdered sugar and pecans and watch what happens…
The most creamy, praline-like candy emerges right before your eyes. Sometimes candy will turn sugary after a few days, but this fudge gets more creamy.
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 one’s a keeper!
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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
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.
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. 🙂