Pralines and Cream Fudge Recipe

There’s a decadent charm to a Pralines and Cream Fudge that makes it an irresistible treat for any sweet tooth. This creamy, nutty fudge blends the rich flavors of pralines with a smooth vanilla cream base, perfect for sharing during holiday gatherings or enjoying as a cozy evening indulgence. Ideal for home cooks, it’s surprisingly simple to make with a few key ingredients that melt into a luxurious texture. Whether you’re gifting it in pretty tins or savoring a square with coffee, this fudge brings a Southern-inspired delight to your table!

Ingredients You’ll Need

• 2 cups (400g) granulated sugar: Forms the sweet, smooth foundation of the fudge.
• ¾ cup (180ml) heavy cream: Creates the rich, creamy texture.
• ½ cup (115g) unsalted butter: Adds depth and a silky mouthfeel.
• 1 teaspoon vanilla extract: Infuses a warm, aromatic flavor.
• 1 cup (200g) brown sugar: Brings a molasses-like richness for praline notes.
• ¼ cup (60ml) milk: Helps the praline layer blend smoothly.
• 1 cup (120g) chopped pecans: Adds a crunchy, nutty contrast.
• Pinch of salt: Enhances the overall flavor profile.
• 1 tablespoon corn syrup: Prevents sugar crystallization for a glossy finish.

This Pralines and Cream Fudge recipe hinges on a classic sugar and cream base, elevated with butter for that melt-in-your-mouth quality. The brown sugar and milk team up to craft a praline swirl that echoes Southern tradition, while pecans bring a satisfying crunch—toast them lightly for extra flavor if you like! Vanilla extract ties it all together, and a touch of corn syrup ensures a smooth texture. With these ingredients, you’ll create a fudge that’s as visually stunning as it is delicious, perfect for special occasions or a sweet treat any day.

How to Make Pralines and Cream Fudge

Step 1: Prepare the Pan

Line an 8×8-inch pan with parchment paper, leaving overhangs for easy removal. Lightly grease the paper to ensure the fudge releases smoothly—tip: a quick spray of cooking spray works great!

Step 2: Make the Cream Fudge Base

In a medium saucepan, combine granulated sugar, heavy cream, and ¼ cup butter over medium heat. Stir until the sugar dissolves, then bring to a boil. Cook without stirring until it reaches 234°F (112°C) on a candy thermometer—patience is key here!

Step 3: Add Vanilla and Set

Remove the mixture from heat, stir in ½ teaspoon vanilla extract, and beat with a wooden spoon until it thickens slightly, about 3-4 minutes. Pour into the prepared pan and let it cool for 10 minutes—this forms the creamy base.

Step 4: Prepare the Praline Layer

In a separate saucepan, melt the remaining ¼ cup butter with brown sugar, milk, and corn syrup over medium heat. Stir until smooth, then boil until it reaches 240°F (115°C). Remove from heat, add the remaining ½ teaspoon vanilla and pecans, and stir until it starts to thicken.

Step 5: Swirl the Layers

Drop spoonfuls of the praline mixture over the partially set cream fudge. Use a knife to gently swirl the layers together for a marbled effect—don’t overmix to keep the contrast!

Step 6: Cool and Cut

Let the Pralines and Cream Fudge cool completely at room temperature for 2-3 hours, or refrigerate for 1 hour to speed it up. Lift from the pan using the parchment and cut into 1-inch squares. Enjoy the perfect bite!

How to Serve Pralines and Cream Fudge

Garnishes

Top each piece with a pecan half or a drizzle of melted white chocolate for elegance. A sprinkle of sea salt enhances the sweetness, or add a dusting of powdered sugar for a festive look.

Side Dishes

Pair with a strong cup of coffee or hot cocoa to balance the richness. Serve alongside fresh fruit like apples or pears for a refreshing contrast, or enjoy with a glass of cold milk for a classic combo.

Creative Ways to Present

Arrange the Pralines and Cream Fudge on a marble platter with a ribbon for a gift-worthy display, or stack in a clear jar with a lid for a party favor. Place on a tiered stand with other sweets for a dessert table, or serve on small plates with a holiday theme to impress your guests!

Make Ahead and Storage

Storing Leftovers

Store leftover Pralines and Cream Fudge in an airtight container at room temperature for up to 1 week, or in the fridge for 2 weeks. Layer with wax paper to prevent sticking—the flavors deepen over time!

Freezing

Freeze the fudge for up to 3 months by wrapping tightly in plastic wrap and foil. Thaw at room temperature for a few hours before serving—keep it sealed to avoid moisture loss.

Reheating

This fudge is best enjoyed at room temperature, but for a softer texture, let it sit out for 15 minutes. Avoid microwaving, as it can alter the consistency—simply let it warm naturally.

FAQs

Can I use a different nut instead of pecans?

Yes, walnuts or almonds work well—toast them first for enhanced flavor in your Pralines and Cream Fudge.

What if my fudge is too soft?

If it doesn’t set, it may not have reached the right temperature. Recook the mixture to 234°F (112°C) and cool again, or chill longer in the fridge.

Can I omit the corn syrup?

You can, but it may lead to graininess. Add a teaspoon of vinegar instead to help with smoothness, though the texture might vary slightly.

How do I avoid sugar crystals?

Stir only until sugar dissolves, then avoid stirring while boiling. Wipe down the pan sides with a wet brush to prevent crystallization.

Final Thoughts

This Pralines and Cream Fudge is a sweet adventure I can’t wait for you to dive into! Its creamy texture and nutty praline swirls make it a perfect treat for any occasion. Whether you’re sharing with friends or treating yourself, this recipe’s simplicity and flavor will win you over. So gather your ingredients and create some delicious magic—let me know how it turns out!

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