Soft, chewy and delicious, this easy to make pecan praline fudge recipe will melt in your mouth. The perfect gluten-free no-bake dessert for any occasion.
White Pecan Praline Fudge Recipe
Every time I travel, I try to recreate a dish I ate on my trip in order to remember those times. And this is how this delicious White Pecan Praline Fudge Recipe was born.
During the Holidays, we traveled to Stowe, Vermont. A quiet little town nestled in the mountains. About 30 years ago, my grandparents bought a house over there and we try to go as often as we can. The summer is spectacular as well as the white winters.
In this particular one, I went to store on main street and ate the most delicious Pecan Praline Fudge ever! It was soft, chewy with a soft and crunchy center. This is the original one I ate:
As soon as I came back home I had one mission: making that delicious fudge. Through some trial and error, I was able to make my own version and it turned out amazing!
Unfortunately, it took 2 burned pecan praline mixes and a hard white chocolate outside. But at the end, I nailed it!
Making it is very easy but it does require a candy thermometer. They can easily be found at food and craft stores and some of them costs less than $10.
While you can attempt this recipe without one I highly recommend you invest in a cheap thermometer because when making caramel, the mixture can go from one stage to the next one in seconds. Hence my 2 burned batches of Pecan Praline.
Imagine 2 layers of white chocolate fudge sandwiched together in between a sweet soft center. A bite of this would definitely make you close your eyes and savor the moment.
Here’s the step by step process for this yummy White Pecan Praline Fudge Recipe
As you can see I use 2 pots on the stove. One for the fudge and one for the praline. Everything is poured into an 8×8″ square pan lined with parchment paper for easy removal. I pour half of the white chocolate fudge on the bottom, pour the praline and finally, top off with the remaining white chocolate mixture. Let it set and then cut into squares.
If you want, you can add a little praline on top. But that’s totally optional. You can also make it with milk chocolate as well.
Soft, chewy and delicious, this easy to make pecan praline fudge recipe will melt in your mouth. The perfect gluten-free no-bake dessert for any occasion.
- 3 Cups White Chocolate Chips
- 1 can Sweetened Condensed Milk 14 oz
- 1/2 Teaspoon Vanilla Extract
- 1 cup Brown Sugar
- 1/2 cup White Sugar
- 1/2 cup Sweetened Condensed Milk
- 2 Tablespoons Butter
- 1 1/4 Cups Pecan Halves
- 1/2 Teaspoon Vanilla Extract
- 1/4 Teaspoon Salt
- 1/4 Cup Light Corn Syrup
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Line an 8x8" square baking pan with parchment paper or aluminum foil
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In a saucepan over medium heat, melt the white chocolate chips with the condensed milk. Do not let it boil
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Remove from heat, add the vanilla extract and mix
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Pour half of the mixture on the baking pan. Save the rest in the pan and keep it warm
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In a heavy bottomed saucepan, mix in the sugars, butter, salt, corn syrup, condensed milk and pecans over medium heat. Insert candy thermometer and cook until the caramel reaches the soft ball stage, around 235 Degrees F. Keep mixing constantly to prevent the mixture from burning
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Remove from heat and add the vanilla extract
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Pour the pecan praline on top of the white chocolate fudge and top off with the remaining white fudge. If the mixture has hardened simply put it back on medium heat to re-melt it again
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Let the fudge set over room temperature for 4-6 hours or overnight
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Cut into squares and enjoy!
You may also like:
Chocolate Caramel Fudge
Decadent Nutella Fudge Recipe
Condensed milk is ?? Evaporated Milk or SWEETENED condensed milk?
Anita sweetened condensed milk
in the pecan praline portion of the recipe, there is 1/2 cup of condensed milk called for, but I don’t see any mention of it in the instructions. I am confused.
I apologize for omitting that Maureen. I updated the recipe an added the condensed milk in the instructions.
Yummy! Just look at its color! It looks so innocent. But I can also feel the softness and chewiness of this fudge!
Thanks Maureen!
I think this recipe should again be updated to read SWEETENED CONDENSED MILK. First time I read it to mean evaporated milk and did not harden. Second time used the Sweetened Condensed Milk and it is WONDERFUL!
My mistake using the evaporated milk but would be more clear with Sweetened added to it ???
Hi Mary! You are absolutely correct. I meant to say sweetened condensed milk. Since it’s the only kind I buy I wrongly assumed . I will update the recipe with the word.
Also, I am glad you liked it!!
Hi silly quick question! Does this not require refrigeration?
Not at all Sandra! no refrigeration needed 🙂
I go to Stowe every year and ALWAYS stop in the village to get that same fudge. I’m sure, with all those big dairy farms, that the fudge has cream in it to make it so scrumptious. Ever try adding real cream?
I haven’t Mary but that’s a great idea! I’ll do some experimenting 😉
Hello!
What does the 14 next to the “1 oz can of condensed milk” represent?
thanks
Sorry,it means 1 can of condensed milk.
Great thanks!
Stupid question. Where is says the serving size it defaults to 24. and next to that it says 30 squares. so my question is how many squares is it altogether with it being 24 servings and 30 squares because idk if the 30 squares is 1 serving or not.
Not a stupid question George! it just depends on the size you cut them, that’s all
I am going to use bakers white chocolate bars in mine. Approximately how much ( by weight) is needed?
Approximately 18 oz or 525 grams Gary
is the brown sugar to be packed or loose?
packed
Can NESTLES premiere white morsels be used or should it say, white chocolate?
yes Sharon!
Hi there!
Your recipe for Praline fudge looks so good! I would like to make this but the recipe is missing 🙁 When I clicking it to print or for recipe it only shows a very small portion of the top . Could you please send me the recipe?
Hi Shelly! there’s a glitch in the recipe software. I am trying to get it fixed asap. Sorry for the incovenience
Tiffany – this fudge looks amazing. This is exactly what I was searching for. My wife and I make many versions of no-bake fudge both white and traditional chocolate. White praline fudge is probably one of the best out there – cannot wait to try. Merry Christmas and Happy New Year!
Let me know how this comes out! cheers
Waayyy too much carmel-use half or a third of the praline layer
Sorry you didn’t enjoy the praline layer (my favorite part 🙂 )
Can’t wait to try this! I am gifting this to my husband for his birthday:) he LOVES getting praline fudge when we go out of town but it’s soooo expensive! Wish me luck!
Good Luck Alisha! please let me know how it comes out! Happy Birthday to your husband
Great recipe. Easy to make. The praline layer always turns out for me but the white chocolate layer always stays a little gooey. Not sure what I am doing wrong.
I may be messing up with the condensed milk. I converted oz to cups. And put 1 3/4cup of the milk. Was that too much?
How long can you store the fudge.? I can ‘t wait to try this recipe.
About a week in an airtight container – although I doubt that it will last that long… 🙂
i made this and my white chocolate layer became very greasy when re melting the top half… it still worked great but i was wondering if there was any reason that would occur…
That happened because of the heat applied when melting the white chocolate. It separated the solids from fat. To get it back to its original shape you need an immersion blender.
Yum! I am including this in a fudge recipe round up On Rockwood Lane in celebration of National Fudge Day!
If you don’t have corn syrup is there something else I can use or omit 🤔
Hi Doreen! use glucose or honey. Although honey may change the flavor. Do not omit because it’s what going to give it that beautiful chewy texture