Ingredients for Praline Fudge
- Evaporated Milk
- 1 cup granulated sugar
- 1/4 cup (1/2 stick) unsalted butter
- Vanilla Extract
- 1 1/2 cups pecan halves
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How to Make Praline Fudge
- In a heavy-bottomed saucepan, combine 1 cup granulated sugar and 1/2 cup milk. Stir until the sugar dissolves completely.
- Clip a candy thermometer to the side of the pan. Bring the mixture to a boil over medium-high heat, stirring occasionally. Continue boiling, without stirring, until the thermometer registers 210°F (99°C).
- Remove from heat. Immediately stir in 1/4 cup (1/2 stick) unsalted butter and 1 teaspoon pure vanilla extract.
- Let the mixture cool slightly until it reaches the soft-ball stage (235°F/113°C). Gently stir in 1 1/2 cups pecan halves.
- Once the temperature reaches 237°F (114°C), remove from heat and beat with a wooden spoon or electric mixer until the mixture is thick, creamy, and loses its glossy sheen. This will take about 5-7 minutes.
- Grease a baking dish (approximately 8x8 inches) with butter. Spoon the fudge into the prepared dish and spread evenly.
- Allow the fudge to cool completely at room temperature before cutting into squares.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
122g
Fat
27g
Carbs
11g
