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This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #ShareTheHoliday #CollectiveBias . You don't want to miss out on thisamazing (and easy!) recipe for Pralines & Cream Fudge!
I've mentioned this before, but one of my favorite things to do during the Christmas season is give delicious homemade gifts. It brings me so much joy to make treats for those I love and see them enjoy something homemade and personal from me.
One tradition I've started in the last few years is making 'sweet' gifts for our Sunday School Class (my husband and I teach). It's my way of letting them know how much I appreciate their friendship and love for us as teachers!
I always make one or more desserts... cookies, candy, etc. and wrap them up beautifully for each person or family. Well this year, I'm stepping up my game...
I saw the Rubbermaid TakeAlongs in Walmart recently and I knew they'd be perfect packaging for my edible gifts. It would be easy to safely transport the candy to church and the Rubbermaid TakeAlongs come with pretty red lids that are perfect for my Christmas theme...
Walmart had lots of shapes and sizes too, so I knew I'd be able to find containers that worked for my project... and I did! Bonus - they're re reusable andare microwave, freezer, and dishwasher safe.
PS. If you like saving money, be sure to take advantage of theIbotta $1 Off Of Any 2 Rubbermaid TakeAlongs Products rebate offer, exclusive to Walmart shoppers.
Okay ya'll. Do you like pralines? They're one of my favorite holiday desserts to make and they're also really popular with my extended family! I shared my recipe for Easy Pecan Pralines last year and included them in the gifts for our class. I planned to do them again this year until I remembered some fudge I had late last year.
You see... I went to this little fudge shop and lo and behold - they had Pralines & Cream Fudge. It was so, so delicious. I immediately knew I wanted to try and replicate it and that it would be perfect for gift-giving this year!
Ya'll, if I ever had a good idea - this was it!! I'm certain that our Sunday School class is going to go nuts over this fudge and even better... I have a new plan to package it up super pretty!
Are you ready for the recipe? And a tutorial? Yeah... keep reading past the recipe and I'll also show you how to make this easy little bow and you can grab the free printable label! Put it all together with a Rubbermaid TakeAlongs container and you've got a "sweet" gift!
Here's what you'll need to make the fudge:
Here are the ingredients:
- 3 cups white chocolate chips
- 14.5 ounces sweetened condensed milk
- 2tsp. vanilla extract (I use homemade!)(DIVIDED)
- 1 cup brown sugar
- ⅓ cup heavy whipping cream
- ¼ cups salted butter (half a stick)
- 1 cup powdered sugar
- 1½ cups chopped pecans
And when you have them all together, you're ready tomake fudge!
Line an 8x8" square pan with parchment paper. Then get out two medium saucepans.
In the first one,add in the white chocolate chips, sweetened condensed milk and 1teaspoon of vanilla.
Begin heating it and stirring constantly until it's completely melted. Then pour half of it into the prepared pan.
For the pralines layer, get your second saucepan and pour in thebrown sugar, whipping cream, butter & 1 teaspoon of vanilla. Bring to a boil over medium heat, stirring constantly. Boil for about 1 minute, then remove it from the heat. Immediately whisk in the powdered sugar, then gently stir in the pecans.... doesn't that look like it needs to be eaten with a spoon? (but don't! it'll burn ya!)
Allow the mixture to thicken and cool slightly then pour most of it over the fudge. I reserve a little to pour on top! It will slightly set up but you don't have to wait for it to completely harden; then pour on the remaining fudge and the remaining praline mixture. If your fudge has hardened, you can put it back on the stove for a minute and stir it gently to reheat and soften (be careful not to scorch it!). I swirled white chocolate fudge and pralines together a bit so it would be pretty!
Then allow it to set up for at least 4-6 hours at room temp or at least 2 hours in the refrigerator. When it's set, you can use a knife to slide around the edges (especially if the fudge touches the pan anywhere), then lift out the parchment and fudge and cut it into squares!
Click here to see how to package this up really pretty and make a homemade bow!
More delicious recipes...
- Pralines and Cream Ice Cream (No Churn!)
- Easy Southern Pecan Pralines (No Candy Thermometer Required)
- Easy White Chocolate Fudge Snowflakes
- Little Debbie White Chocolate Christmas Fudge
Here's the printable recipe for ya:
Pralines & Cream Fudge
5 Stars4 Stars3 Stars2 Stars1 Star
4.2 from 5 reviews
- Author: Rose
- Total Time: 5 hours 10 minutes
- Yield: 36 squares 1x
Ingredients
Scale
- For the white chocolate fudge layers!
- 3 cups(700ml) white chocolate chips
- 14.5 ounces sweetened condensed milk
- 1 tsp. (5ml) vanilla extract (I use homemade!) (DIVIDED)
- For the pralines layer!
- 1 cup (235ml) brown sugar
- ⅓ cup (79ml) heavy whipping cream
- ¼ cups (59ml) salted butter (half a stick)
- 1 cup (235ml) powdered sugar
- 1½ (353 ml) cups chopped pecans
Instructions
- Line an 8x8" square pan with parchment paper. Then get out two medium saucepans.
- In the first pan,add in the white chocolate chips, sweetened condensed milk and 1teaspoon of vanilla.
- Begin heating it and stirring constantly until it's completely melted. Then pour half of it into the prepared pan.
- For the pralines layer, get your second saucepan and pour in thebrown sugar, whipping cream, butter & 1 teaspoon of vanilla. Bring to a boil over medium heat, stirring constantly. Boil for about 1 minute, then remove it from the heat. Immediately whisk in the powdered sugar, then gently stir in the pecans.
- Allow the mixture to thicken and cool slightly then pour most of it over the fudge. I reserve a little to pour on top! It will slightly set up but you don't have to wait for it to completely harden; then pour on the remaining fudge and the remaining praline mixture. If your fudge has hardened, you can put it back on the stove for a minute and stir it gently to reheat and soften (be careful not to scorch it!). I swirled white chocolate fudge and pralines together a bit so it would be pretty!
- Allow it to set up for at least 4-6 hours at room temp or at least 2 hours in the refrigerator. When it's set, you can use a knife to slide around the edges (especially if the fudge touches the pan anywhere), then lift out the parchment and fudge and cut it into squares!
- Prep Time: 5 hours
- Cook Time: 10 mins
- Category: Dessert
Do you give homemade gifts? I'd love to hear which recipes you use and how you package them... leave me a comment! Also, check out more ways that Rubbermaid TakeAlongs are theperfect vessel to transport your holiday dishes here!
More Desserts & Sweet Recipes
- Super Easy Drip Cake Recipe (Canned Frosting Hack!)
- Grandma's Southern Banana Pudding Recipe [Video!]
- Easy Southern Pecan Pralines (No Candy Thermometer Required)
- Cinnamon Bundt Cake (aka King Cake Bundt Cake)
About Rose Atwater
Rose Atwater is the founder and cake decorator behind Rose Bakes. She is baker, cake decorator, author, wife to Richy and homeschooling mommy to 6 wonderful kiddos! Her work has been featured in American Cake Decorating Magazine, Cakes Decor, Pretty Witty Cakes Magazine, Huffington Post and Cake Geek Magazine. Learn more here...
Reader Interactions
Comments
Jenna Wood
Those bows are really wonderful- they're not your traditional bow so they really will make a gift stand out. Thanks for the great tutorial! #client
Reply
Rose Atwater
Thank you Jenna!
Reply
Lisa
Oh my gosh . . . that fudge sounds amazing!!!
Reply
Linda Kozola
I want to try this, hope it turns out as good as it sounds, I am not good at making fudge. How long will this keep if i package it up for gift giving.
Thanks,
LindaReply
Rose Atwater
I'm not sure, but I know I've kept it at least 2 weeks as long as it's wrapped tight in plastic wrap and it was still perfect!
Reply
Gladys Perrault
Oh my gosh sound wonderful. Gonna try tomorrow. Thank you and y'all have a Merry Christmas and a sweet one. After getting this recipe I will.
Reply
Rose Atwater
Merry Christmas to you too!
Reply
Mary Moya
Is it better kept in the refrigerator for storing?
Reply
Rose
I keep it at room temp in an air-tight container!
Reply
Marjorie Briggs
Where did you purchase those cute red and green striped twist ties?
Reply
Rose Atwater
I got them here: http://www.countrykitchensa.com/shop/packaging/christmas-twist-ties/39/775/645/633705/
Reply
Joyce
This is one of the best and easiest fudge recipies ever! It is dangerous! Everytime you see it you want to eat some.
Reply
Barbara
Wow! Christmas has passed but who cares? I'm making your wonderful fudge soon! Thanks.
Love your pretty biws, too!!Reply
Rose
Thank you and Happy New Year!
Reply
Ryan Gianos
Lovely looking fudge Rose. I am going to make some white praline fudge next week. Thanks so much for sharing - Merry Christmas and Happy New Year!
Reply
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