Best 2 Praline Pecan Fudge Recipes
Indulge in the delectable world of praline pecan fudge, a classic confection that seamlessly blends the rich, buttery flavors of caramel and pecans with the creamy smoothness of fudge. This heavenly treat is a symphony of textures, with a soft and chewy interior that gives way to a satisfying crunch from the pecan pieces, all enveloped in a luscious caramel coating. As you savor each bite, the flavors dance on your palate, leaving you craving more. This article offers a collection of praline pecan fudge recipes, each with its unique twist on this timeless classic.
From the traditional version that showcases the harmonious balance of caramel, pecans, and fudge, to variations that incorporate additional flavors like chocolate, vanilla, or even a hint of spice, there's a recipe here to satisfy every sweet tooth. Whether you prefer a quick and easy stovetop method or the precision of a candy thermometer, these recipes provide step-by-step instructions to guide you through the process of creating this delectable treat in the comfort of your own kitchen. So gather your ingredients, prepare your taste buds, and embark on a culinary journey that will leave you with a batch of praline pecan fudge that's sure to impress friends, family, and anyone lucky enough to taste it.
EASY PRALINE PECAN FUDGE
Nothing beats the flavors of candied pecans and buttery caramel in this easy fudge - an indulgent dessert that tastes just like praline candy.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 64
Number Of Ingredients 6
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.
Nutrition Facts : Calories 90, Carbohydrate 15 g, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 25 mg
PRALINE PECAN FUDGE
Make and share this Praline Pecan Fudge recipe from Food.com.
Provided by Dancer
Categories Candy
Time 20m
Yield 29 pieces.
Number Of Ingredients 8
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.
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Make sure your butter and milk are at room temperature before you start cooking.
- Don't overcook the fudge. It should be cooked until it reaches a soft-ball stage (235 degrees Fahrenheit).
- If you don't have a candy thermometer, you can test the fudge by dropping a small amount into a glass of cold water. If the fudge forms a soft ball that holds its shape, it is done.
- Let the fudge cool completely before cutting it into squares.
- Store the fudge in an airtight container at room temperature for up to 2 weeks.
Conclusion:
Praline pecan fudge is a delicious and easy-to-make treat that is perfect for any occasion. With its rich chocolate flavor, crunchy pecans, and sweet praline sauce, this fudge is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this praline pecan fudge recipe a try.
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