Rich, creamy, and absolutely irresistible, this white pecan praline fudge recipe combines smooth white chocolate with a buttery praline center. A decadent no-bake dessert that melts in your mouth and is perfect for holidays or gifting.
The Best White Pecan Praline Fudge Recipe
If you love rich, buttery desserts with a little crunch, this white pecan praline fudge is going to be your new obsession. It’s sweet, creamy, slightly chewy, and layered with that irresistible caramelized pecan flavor.
This recipe was inspired by a cozy trip to Vermont, where I tasted one of the most unforgettable pieces of fudge ever. Of course, I came home determined to recreate it… and after a few (okay, slightly burnt 😅) attempts, this version came out PERFECT.
Why You’ll Love This Recipe
- Easy no-bake dessert
- Perfect for holidays and gifting
- Rich white chocolate flavor with caramelized pecans
- Unique layered texture, creamy + soft + crunchy
- Gluten-free friendly
The Inspiration Behind This Fudge
During a winter trip to Stowe, Vermont, I stumbled upon a small shop selling the most incredible pecan praline fudge. It had a soft, melt-in-your-mouth texture with a slightly chewy, nutty center that I couldn’t stop thinking about.
Naturally, I had to recreate it at home. It took a couple of trial runs (and yes… a couple of burnt praline batches 😬), but the final result was everything I remembered and more.
Important Tip: Use a Candy Thermometer
When making praline, temperature is EVERYTHING. The sugar mixture can go from perfect to burnt in seconds, so using a candy thermometer is highly recommended.
Trust me, it makes all the difference between smooth, creamy praline and a grainy or bitter mess.
What Makes This Fudge So Special
This isn’t your typical fudge. It’s made with two layers of silky white chocolate fudge and a luscious pecan praline center sandwiched in between.
Each bite gives you a combination of creamy, crunchy, buttery, and sweet… basically dessert perfection.
How to Make White Pecan Praline Fudge
This recipe uses two pots, one for the white chocolate fudge and one for the praline.
- Line an 8×8-inch pan with parchment paper
- Pour half of the white chocolate mixture into the pan
- Add the praline layer
- Top with the remaining fudge mixture
- Let it set completely before slicing
Pro Tips for Perfect Fudge
- Do not skip the thermometer when making praline
- Work quickly once the praline is ready
- Use good-quality white chocolate for the best flavor
- Let the fudge set fully before cutting clean squares
- Optional: Sprinkle extra praline on top for texture
Frequently Asked Questions
Can I make this without a candy thermometer?
You can try, but it’s risky. Sugar stages change quickly and can burn easily, so a thermometer is highly recommended.
Can I use milk or dark chocolate instead?
Yes! This recipe works beautifully with milk or dark chocolate for a richer flavor.
How do I store this fudge?
Store in an airtight container at room temperature for up to 5 days or refrigerate for a longer shelf life.
White Pecan Praline Fudge Recipe
Ingredients
For Fudge
- 3 Cups White Chocolate Chips
- 1 can Sweetened Condensed Milk
- 1/2 Teaspoon Vanilla Extract
For Pecan Praline
- 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
Instructions
For Fudge
- Line an 8x8" square baking pan with parchment paper or aluminum foil
- In a saucepan over medium heat, melt the white chocolate chips with the condensed milk. Do not let it boil
- Remove from heat, add the vanilla extract and mix
- Pour half of the mixture on the baking pan. Save the rest in the pan and keep it warm
For Pecan Praline
- 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
- Remove from heat and add the vanilla extract
Assembly:
- 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
- Let the fudge set over room temperature for 4-6 hours or overnight
- Cut into squares and enjoy!
Notes
- Use a candy thermometer when making the praline. The sugar mixture can burn quickly if the temperature is not controlled.
- If your praline becomes too thick before layering, simply place it back over low heat and stir until smooth again.
- Use high-quality white chocolate for the best flavor and smooth texture. Cheap chocolate can seize or taste overly sweet.
- Work quickly when assembling the layers so the fudge and praline don’t set too early.
- Let the fudge set completely at room temperature for clean, sharp slices. Refrigerating too early can affect the texture.
- For extra texture, sprinkle additional chopped pecans or praline crumbs on top before setting.
- Store in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.
Nutrition
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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
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
I absolutely LOVE this recipe.. Thanks as I have looked for a recipe like this for about 10 years. I first had fudge like this at an amazing chocolate shop in Nevada City, California back then.. This recipe is really similar so thanks again!
Thanks for your feedback Debbie! I am so glad you enjoyed them!
I have been looking for this recipe for years can’t wait to make it this Christmas!!!
Let me know how it comes out!
This is my new favorite fudge recipe made it today.
Oh that’s great Vince! I’m glad you enjoyed it! thanks for your feedback
It was delicious!
glad you enjoyed it Penny! thanks for the feedback!
Hola mi amor. La mantequilla es sin sal ? O con sal?
sin sal
Saludos. Que tipo de mantequilla es sin sal o con sal?
sin sal
Buenas noches. El jarabe de maiz ligero de que marca es?
El jarabe que utilice fue la marca Karo