Sweet, Nutty Bliss: Irresistible Praline Fudge You’ll Love

Let me share something: life gets busy, but a little bit of homemade sweetness can turn any day around. That’s why I fell in love with this Praline Fudge recipe. It’s creamy, it’s crunchy, and it’s made with simple ingredients you probably already have. Stick with me, and I’ll show you how easy it is to whip up this treat in your own kitchen—no fancy tools, no fuss.

What You’ll Need to Make Praline Fudge

I like to keep things as straightforward as possible. Gather these ingredients, and you’re halfway there:

• Pecans (1 cup) – I toast mine for extra flavor, but you can skip toasting if you’re in a hurry.
• Granulated sugar (2 cups) – This gives us that classic fudge sweetness.
• Unsalted butter (½ cup) – Room temperature is fine; it helps the mixture come together.
• Evaporated milk (⅔ cup) – Adds creaminess without watering things down.
• Vanilla extract (1 tsp) – My secret for that warm, cozy aroma.
• Semi-sweet chocolate chips (2 cups) – You can use dark or milk chocolate, but semi-sweet hits the perfect balance for me.
• Pinch of salt – This brings out all the flavors and cuts the sweetness.

You’ll also want:

• A medium saucepan
• A candy thermometer (optional, but it makes the job easier)
• An 8×8-inch baking pan lined with parchment paper

Got everything? Great—let’s move on.

How to Make Praline Fudge

I promise these steps are simple. I talk you through each one so you can follow along without breaking a sweat.

1. Toast Your Pecans (Optional but Awesome)

I always toast my pecans because it deepens their flavor:

1. Heat your oven to 350°F (175°C).
2. Spread pecans on a baking sheet in a single layer.
3. Bake for 5–7 minutes, until they smell toasty.
4. Let them cool, then chop them roughly.

If you’re in a rush, skip this and chop them raw—it still tastes great.

2. Cook the Sugar Mixture

This part needs your attention, but I’ll walk you through it:

1. In your saucepan over medium heat, add sugar, butter, and evaporated milk.
2. Stir gently until the butter melts and the sugar dissolves.
3. Bring it to a gentle boil. If you have a candy thermometer, clip it on now.
4. Let the mixture reach 238°F–240°F (the firm-ball stage). If you don’t have a thermometer, cook about 6–7 minutes, stirring slowly.

Tip: Keep stirring so it doesn’t burn. And don’t rush—getting the temperature right makes smooth fudge.

3. Add Chocolate and Flavor

Once you hit the right temperature:

1. Remove the pan from heat immediately.
2. Stir in chocolate chips until you see a glossy, smooth mixture.
3. Add your vanilla extract and a pinch of salt. Stir until everything is well blended.

Now it smells amazing, right?

4. Fold in Pecans

Gently fold in the toasted pecans. You want every bite to have a bit of that crunchy magic.

5. Set and Slice

1. Pour your fudge into the parchment-lined pan.
2. Smooth the top with a spatula or the back of a spoon.
3. Let it cool at room temperature for about 2 hours. If you’re impatient (like me), pop it in the fridge for 30–40 minutes.
4. Lift the fudge out using the paper overhang, then cut into 1-inch squares.

That’s it—time to taste!

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• One Pan Cajun Dirty Orzo You’ll Keep Coming Back To!
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• Healthy Greek Chicken Bowls That Taste Like a Vacation
• Brown Sugar Shaken Espresso Overnight Oats You’ll Dream About
• Country Fried Chicken 🍗✨: Crispy, Juicy, and Absolutely Worth the Mess
• Grilled Chicken and Broccoli Bowls: Creamy, Cozy, and Packed with Flavor

My Top Tips for Foolproof Fudge

Keeping It Super Smooth

• Use a candy thermometer if you can. It prevents grainy fudge.
• Stir slowly so sugar crystals don’t form on the sides of the pan.
• Skim any foam off the top with a spoon for a shiny finish.

Storage Made Easy

• Store in an airtight container at room temperature for up to one week.
• For longer life, fridge it for two weeks or freeze for three months.

Fun Flavor Swaps

• Dark Chocolate: Use dark chips for a richer bite.
• White Chocolate: Swap the chips and add a sprinkle of sea salt on top.
• Spiced: Stir in ½ teaspoon cinnamon or a pinch of nutmeg.

Why You’ll Keep Coming Back to This Recipe

I get it—homemade candy can sound intimidating. But once you taste this praline fudge, you’ll wonder why you ever bought store-bought. It’s simple, affordable, and so much fun to make. Plus, everyone will think you’re a kitchen wizard when you pull this out at holiday gatherings or surprise your best friend with a little sweet treat.

So go ahead—gather your friends or family, put on your favorite playlist, and make a batch of this praline fudge. I promise the first bite will make all that stirring and waiting totally worth it—and you might just find yourself smiling at how something so easy can taste so amazing. Enjoy!