
Candies
Chocolate Praline Fudge

Prep
10 minutes
Cook
1 hour
Servings
81 pieces
Level
Medium
Pralines
- ½ cup sugar
- ½ cup packed brown sugar
- ⅓ cup whipping cream
- 2 Tablespoons Challenge Butter, cut into cubes
- 1 cup pecan halves
- ½ teaspoon vanilla extract
Fudge
- 1 can (14 ounces) sweetened condensed milk
- ½ cup whole milk
- 2 cups sugar
- ½ cup (1 stick) Challenge Butter
- 1 package (11 ounces) milk chocolate chips
Pralines
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1Prepare a baking sheet by lining with parchment paper.
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2Toast pecans in a dry skillet over medium heat for about 5 minutes. Stir frequently to prevent burning. Pecans should be lightly toasted and fragrant.
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3Clip candy thermometer to medium pot. Combine sugar, brown sugar, cream, and butter over medium heat, stirring regularly until mixture begins to foam and boil.
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4Once mixture is boiling, stir constantly until mixture reaches 235°F (soft ball stage) on candy thermometer.
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5Remove from heat and add the toasted pecans and vanilla extract.
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6Stir vigorously with a rubber spatula for about 3 minutes, or until the mixture begins to thicken.
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7Pour mixture onto parchment paper and allow to cool. When pralines are completely cool and firm, roughly chop to prepare for fudge.
Fudge
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1Prepare a 9-inch square pan by lining with wax paper.
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2Clip candy thermometer to 3-quart saucepan. Combine condensed milk, whole milk, sugar and butter over low heat, stirring until the sugar dissolves.
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3Bring mixture to a steady boil for about 20 minutes, stirring frequently and scraping the sides and base of the pan to prevent burning. The mixture should reach 235-245°F (soft ball stage) on candy thermometer.
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4Remove from the heat and let it cool for a few minutes.
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5Add chocolate chips and beat the mixture at high speed until it thickens and pulls away from the sides of the pot, about 8-10 minutes.
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6Reserve some of the chopped pralines for sprinkling on top, and add remaining pralines to the mixture and stir to combine.
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7Pour fudge into the prepared baking dish and spread evenly. Sprinkle reserved pralines on top and lightly press into the fudge. Let cool completely, about 2 hours, before cutting into 1-inch squares.
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8Store in an airtight container.