Best 6 Praline Fudge Recipes

EASY PRALINE PECAN FUDGE

Steps:

• Spray bottom and sides of 8-inch square pan with cooking spray. In 3-quart saucepan, cook brown sugar, 3/4 cup butter and the milk over medium heat about 2 minutes, stirring constantly, until butter is melted and sugar is dissolved. Heat to full rolling boil; boil and stir 1 minute. Remove from heat.
• Add powdered sugar and bourbon. Beat with electric mixer on low speed 1 minute. On medium speed, beat 10 minutes or until mixture begins to hold its shape and is warm to the touch. Quickly stir in pecans.
• Spread in pan. Refrigerate 2 hours or until firm. Cut into 8 rows by 8 rows. Store tightly covered at room temperature.

NEW ORLEANS DOUBLE-CHOCOLATE PRALINE-FUDGE CAKE

Steps:

• Cake:
• Preheat oven to 350 degrees.
• Combine butter, cocoa and water in a saucepan.
• Cook, stirring constantly, over low heat until the mixture is smooth and butter has melted; remove from heat and cool.
• Combine the buttermilk, eggs, baking soda and vanilla; beat on medium speed with a mixer until smooth.
• Combine the butter mixture and buttermilk mixture; beat until well blended.
• Combine the sugar, flour and salt in a bowl; mix well.
• Gradually add the flour mixture to the buttermilk mixture; beat until blended.
• The batter should be thin.
• Spray three 8" round cake pans with cooking spray and line them with wax paper.
• Pour the batter evenly into the pans and bake at 350 degrees for 22-24 minutes or until cake tests for doneness.
• Cool in pans on wire racks for 10 minutes; remove from pans and cool completely.
• To assemble the cake:.
• Spread 1/2 c ganache between the cake layers; spread the remainder on the sides of the cake and chill for 30 minutes.
• Slowly pour the frosting over the center of the cake.
• Spread it to the edges of the cake, allowing some frosting to run down the sides.
• Chocolate Ganache:.
• Microwave the chocolate and cream in a glass bowl for 2-3 minutes, or until the chocolate is melted; whisk until smooth.
• Gradually add the butter, whisking until smooth and melted.
• Cool, whisking often, until spreading consistency, about 15-20 minutes.
• Praline Frosting:.
• Combine the butter, brown sugar and whipping cream in a 2 quart saucepan; bring to a boil, stirring often.
• Boil 1 min; remove from heat and whisk in powdered sugar and vanilla.
• Add the pecans and stir gently for 2-5 minutes, or until the frosting begins to cool and thicken slightly.
• Pour immediately over the cake.

PRALINE PECAN FUDGE

Steps:

• Line a 9-inch Pyrex dish in aluminum foil and set aside.
• In a two quart heavy bottom pot, melt butter over medium-high heat.
• Add sugar and evaporated milk and blend well into butter.
• Bring to a rolling boil, reduce heat to simmer and cook approximately five minutes stirring constantly.
• Be careful not to scorch butter as mixture will caramelize.
• Remove from heat and using a large cooking spoon, stir in morsels, vanilla, marshmallow creme, praline liqueur and pecans, whipping constantly.
• Stir until mixture becomes creamy and slightly thickened.
• Pour into the Pyrex pan and allow to cool.
• Cut fudge into 1-inch squares and serve.

PRALINE FUDGE

Steps:

• Mix the milk and sugar (equal parts of cream and sugar if you are adding to recipe).
• Boil until thermometer reaches 210F and add butter and vanilla.
• When temperature reaches soft ball stage add 1-1/2 cups pecans.
• When temperature reaches 2 degrees higher than soft ball stage, turn heat off and whip until it feels heavy.
• Spoon on buttered platter by spoonfuls.
• Allow to cool.
• NOTE: If doubling recipe, cook 2 degrees higher.
• Soft ball stage is 235 degrees F.

TRIPLE CHOCOLATE FUDGE PRALINE COOKIES

Steps:

• 1. Preheat the oven to 350 degrees. Mix together cake mix, eggs, and oil until powder is completely dissolved together.
• 2. Next add the 1/2 cup of chocolate chips. Mix well.
• 3. Grease a cookie sheet and drop by spoon fulls onto pan. I like to use my cookie scoop for more uniform cookies. Bake 9-12 min until done. The cookies will come out soft but will harden up a little when it cools. They will be nice a chewy.
• 4. FOR THE FROSTING: While cookies are cooling bring the brown sugar, whipping cream, and butter to a boil in a 2 quart sauce pan over medium heat, stirring often; boil for 1 min.
• 5. Remove the pan from the heat and whisk in the powdered sugar, and vanilla until smooth. Stir in chopped pecans. Stirring gently for 2-4 minutes or until mixture begins to cool and thicken slightly.
• 6. With the cookies on a cooling rack, place a sheet of aluminum foil under the cooling rack. Then spoon the icing over the cookies. Let the icing set and then enjoy!

PRALINE ALMOND FUDGE ICE CREAM

Steps:

• Combine brown sugar, flour and salt in a saucepan. Gradually stir in milk. Cook over medium heat for about 15 minutes or until thickened, stirring constantly.
• Gradually stir about 1 cup of the hot mixture into the beaten eggs. Add to remaining hot mixture, stirring constantly.
• Cook 1 minute; remove from heat. Refrigerate 2 hours. Combine whipping cream and vanilla in large bowl; add chilled mixture, stirring with a wire whisk to combine.
• Saute almonds in butter over low heat about 5 minutes. Stir into ice cream mixture.
• Freeze this mixture as directed by the manufacturer.
• Swirl chocolate fudge topping through ice cream after it has stopped churning. (NOTE: This is easier to do as you transfer the ice cream into another container.).