Pralines and Cream Fudge
White Chocolate Fudge
- 12 ounces white chocolate chips
- 14 ounces sweetened condensed milk
- In a medium saucepan over low heat, constantly stir together white chocolate and sweetened condensed milk for about 5-8 minutes until melted and smooth.
- Pour mixture into a greased and lined 9 x 13-inch baking dish. Spread it out into an even layer.
- Move immediately into process of making pralines.
- For pralines, in a large, heavy-bottomed pot, whisk together granulated sugar, brown sugar, salt, evaporated milk, and butter over medium-high heat. Stir mixture with a wooden spoon until sugars dissolve and it comes to a boil.
- Continue to stir until mixture reaches 235ºF on a candy thermometer (softball stage).
- Remove from heat and let mixture cool for 5 minutes.
- Add vanilla and pecans and stir vigorously until mixture begins to slightly thicken and just begins to lose some of its glossiness. Err on side of undermixing rather than overmixing, which will cause candy to seize and become grainy.
- To assemble, scoop praline mixture over white chocolate fudge and press it down into an even layer.
- Use a rubber spatula to gently push edges of fudge towards center of pan, creating a log. This should push some of the white chocolate up and on top of praline mixture.
- Use rubber spatula to press fudge back down into an even layer. This should result in a marbled fudge.
- Let cool completely at room temperature before cutting into 1-inch pieces.
It's best to pre-measure all ingredients and gather supplies needed for pralines, so that you can begin making them immediately upon completing white chocolate fudge. Everything needs to move quickly once fudge is in a pan, so that layers can be marbled together.
Recipe developed for Imperial Sugar by Ashton Swank @somethingswanky.