Praline Fudge
This homemade praline fudge blends creamy chocolate, toasted pecans, and a touch of vanilla into a rich, melt-in-your-mouth treat. Perfect for holidays, gifts, or a cozy indulgence, it's an easy dessert that delivers maximum flavor with minimal effort.
Ingredients
- 1 cup pecans toasted and chopped
- 2 cups granulated sugar
- ½ cup unsalted butter room temperature
- ⅔ cup evaporated milk
- 1 tsp vanilla extract
- 2 cups semi-sweet chocolate chips
- Pinch of salt
Instructions
- Toast the pecans in a 350°F (175°C) oven for 5–7 minutes until fragrant, then let them cool and chop roughly.
- In a medium saucepan over medium heat, combine the sugar, butter, and evaporated milk, stirring gently until melted and smooth.
- Bring the mixture to a gentle boil, cooking until it reaches 238°F–240°F or for about 6–7 minutes, stirring slowly.
- Remove the saucepan from heat and stir in the chocolate chips until smooth and glossy.
- Add vanilla extract and a pinch of salt, mixing well.
- Fold in the chopped pecans until evenly distributed.
- Pour the mixture into a parchment-lined 8×8-inch pan, smoothing the top.
- Let cool at room temperature for 2 hours or refrigerate for 30–40 minutes.
- Lift the fudge out and cut into 1-inch squares.
Notes
- For best results, use a candy thermometer to avoid grainy texture.
- Stir gently to prevent sugar crystals from forming.
- Store at room temperature in an airtight container for up to a week, or refrigerate for two weeks. Freeze for longer storage.
- Try flavor variations like dark chocolate, white chocolate with sea salt, or a hint of cinnamon or nutmeg for a warm twist.