Chocolate Praline Fudge


10 minutes


1 hour


81 pieces





  • 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


  • 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



  • 1

    Prepare a baking sheet by lining with parchment paper.

  • 2

    Toast pecans in a dry skillet over medium heat for about 5 minutes. Stir frequently to prevent burning. Pecans should be lightly toasted and fragrant.

  • 3

    Clip candy thermometer to medium pot. Combine sugar, brown sugar, cream, and butter over medium heat, stirring regularly until mixture begins to foam and boil.

  • 4

    Once mixture is boiling, stir constantly until mixture reaches 235°F (soft ball stage) on candy thermometer.

  • 5

    Remove from heat and add the toasted pecans and vanilla extract.

  • 6

    Stir vigorously with a rubber spatula for about 3 minutes, or until the mixture begins to thicken.

  • 7

    Pour mixture onto parchment paper and allow to cool. When pralines are completely cool and firm, roughly chop to prepare for fudge.


  • 8

    Prepare a 9-inch square pan by lining with wax paper.

  • 9

    Clip candy thermometer to 3-quart saucepan. Combine condensed milk, whole milk, sugar and butter over low heat, stirring until the sugar dissolves.

  • 10

    Bring 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.

  • 11

    Remove from the heat and let it cool for a few minutes.

  • 12

    Add 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.

  • 13

    Reserve some of the chopped pralines for sprinkling on top, and add remaining pralines to the mixture and stir to combine.

  • 14

    Pour 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.

  • 15

    Store in an airtight container.

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