Best 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 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.

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.

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 CHEESECAKE WITH HOT FUDGE CARAMEL SAUCE

Steps:

• Heat oven to 300°F Lightly grease sides only of 10-inch springform pan. Stir together all crust ingredients except 1/2 cup toffee bits in medium bowl. Press crumb mixture evenly on bottom and 1-inch up sides of prepared pan. Bake for 10 to 12 minutes or until edges are lightly browned. Remove from oven; immediately sprinkle 1/2 cup toffee bits on hot, partially baked crust.
• Meanwhile, combine 1 cup sugar and cream cheese in large bowl. Beat at medium speed, scraping bowl occasionally, until creamy. Add eggs; continue beating until well mixed. (DO NOT OVER BEAT.) Pour over crust. Bake for 65 to 70 minutes or until edges are set and lightly browned. Center will move slightly when side of pan is tapped.
• Loosen cheesecake from side of pan by running greased knife around inside of pan. Immediately sprinkle 1/4 cup toffee bits and 1/4 cup chopped pecans on top. Cool 1 hour on cooling rack at room temperature. Refrigerate in pan, uncovered, until thoroughly chilled (3 to 4 hours). Cover; refrigerate until serving.
• Meanwhile, melt 1/4 cup butter in 2-quart saucepan over medium heat; stir in 2/3 cup brown sugar, whipping cream and corn syrup. Cook, stirring occasionally, until mixture just comes to a boil (2 to 3 minutes). Boil 3 minutes. Remove from heat.
• Add chocolate; stir until melted and smooth. Stir in vanilla. Cool slightly; place in microwave-safe bowl. Cover; refrigerate until serving time.
• Just before serving, microwave sauce on HIGH, stirring every 30 seconds, until warm (30 seconds to 1 1/2 minutes).
• Loosen side of cheesecake by running knife around inside of pan. Carefully remove side of pan. To serve, dip knife in warm water for easier cutting. Clean knife after each cut. Serve sauce over cheesecake slices.

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.).

PRALINE FUDGE RECIPE - (4.2/5)

Steps:

• Mix the milk and sugar (equal parts of cream and sugar if you are adding to recipe). Boil until thermometer reaches 210°F 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°F.

SAVANNAH PRALINE FUDGE

Steps:

• First off, take a 9×9 pan and line it with parchment paper. Then go ahead and toss your sweetened condensed milk and white chocolate into a saucepan. Heat it on medium-low until it is all melty and smooth and luscious. Pour half of the white chocolate mixture into your pan. Meanwhile, put your caramel pieces and water into a microwave safe bowl and microwave it for 1-1.5 minutes. Take it out and stir it until its smooth and creamy.
• start
• Pour it evenly over your white chocolate. Now, get out that salt (I recommend sea salt for this. The bigger the crystals the bigger the taste), and lightly sprinkle a pinch or two over the caramel. This step is totally optional, but I'm a big fan of salt and put it on anything and everything :)
• Now comes the star of the show. The pecans. Sprinkle the pecans evenly over the caramel. You can use as little or much as you like, but 1/2 cup is a good starting point.
• add nutsFinally, pour the rest of your white chocolate mixture over your pecans. Smooth it out a little, and let it sit for a few hours to fully harden up.