Praline Fudge
Indulge in the rich, Southern-inspired decadence of Praline Fudge, a perfect union of creamy sweetness and nutty crunch. This irresistible treat combines the buttery richness of light brown sugar and heavy cream with the fluffy texture of marshmallow creme for a melt-in-your-mouth confection that’s as delightful as it is nostalgic. Chopped pecans bring a satisfying crunch and a signature praline flavor that transforms this fudge into a show-stopping dessert. With a quick preparation time and straightforward steps, this recipe makes homemade candy approachable for cooks of all levels. Ideal for gift-giving, festive gatherings, or simply satisfying your sweet tooth, this luxurious praline fudge is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 cups granulated sugar
- 1 cup packed light brown sugar
- 1 cup unsalted butter
- 1 cup heavy cream
- 7 ounces marshmallow creme
- 2 teaspoons vanilla extract
- 2 cups pecans, chopped
Instructions
Line a 9x13-inch baking dish with aluminum foil and lightly grease it with butter or nonstick spray. Set aside.
In a large, heavy-bottomed saucepan, combine the granulated sugar, light brown sugar, butter, and heavy cream.
Place the saucepan over medium heat and stir the mixture constantly until the sugar dissolves and the butter melts.
Once the mixture begins to boil, attach a candy thermometer to the side of the pan. Continue cooking, without stirring, until the mixture reaches 238°F (soft ball stage). This usually takes about 10-15 minutes.
Remove the saucepan from the heat and quickly stir in the marshmallow creme and vanilla extract until fully incorporated.
Fold in the chopped pecans until they are evenly distributed throughout the mixture.
Pour the hot mixture into the prepared baking dish and spread it evenly using a spatula or the back of a spoon.
Let the praline fudge cool completely at room temperature for 2-3 hours or until firm.
Once set, lift the fudge out of the pan using the foil. Peel off the foil and cut the fudge into small squares or rectangles.
Store the praline fudge in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
6143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 336.0 g | 431% | |
| Saturated Fat | 118.4 g | 592% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 488 mg | 163% | |
| Sodium | 279 mg | 12% | |
| Total Carbohydrate | 798.4 g | 290% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 741.4 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 310 mg | 24% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1220 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
