Pecan Praline Fudge

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Pecan Praline Fudge is rich and buttery, chock full of toasted pecans, and has unbelievable melt-in-you-mouth brown sugar flavor! Plus, it’s simple to make! If you are a fan of pecan pralines, you are going to LOVE this fudge!

Why You’ll Love Pecan Praline Fudge

Fudge is a classic candy because of it’s soft texture and indulgent flavor. It’s perfect for the holidays and goes great alongside cookies on a tray or in a gift box. Here’s what makes praline fudge with pecans extra special:

• Texture. This fudge is soft and creamy. The fudge base is almost like caramel. You’ll sift in powdered sugar to help thicken the soft caramel to a fudge-like density. It’s also got brown sugar and a little baking soda which keep the fudge soft after it sets.
• Full of pecans. What would praline fudge be without the pecans? They provide texture, nutty flavor and just a hint of crunch.
• Rich and buttery. Perhaps you’ve wondered what makes fudge so luxurious and creamy? Well friends, it’s made with butter and cream. You just can’t go wrong with that combination!
• Great for gift giving. This is a relatively easy candy to make and as promised it is IRRESISTIBLE! Fudge makes an excellent gift because its easy to transport and has a relatively long shelf-life. Everyone likes homemade treats at the holidays, and this fudge would be perfect for someone on your gift list.
• Easy to make. All you need is 6 ingredients and about 20 minutes and you’re well on your way to some amazing fudge.

What You’ll Need

Candy making requires attention to details and quality ingredients. Here are a few tips to keep in mind as you collect what you’ll need. See the recipe card toward the bottom of this post for the full amounts.

• Light brown sugar – This gives the fudge a lot of its flavor. You won’t want to use regular sugar, but you could probably use dark brown sugar. The additional molasses in it just may make the fudge a touch softer.
• Heavy whipping cream and butter – The cream and the butter come together to form part of the base of the fudge. They add to the creaminess, texture and flavor.
• Baking soda – While not entirely necessary, this is an ingredient that I use in my actual pecan pralines, and it deepens the color and flavor of both. It also softens it slightly. I personally really like having it in there.
• Powdered sugar – This helps thicken the fudge a bit and without it, you’d basically end up with caramel sauce. Be sure to sift it before adding it. Lumps won’t come out easily and in order to get them out, you’d have to mix the fudge mixture more. That would thicken it too much and dry it out. Just sift it. Also, you can add more or less depending on the consistency you like with your fudge. I played with 2 cups up to 2 ½ cups. Less makes the fudge a touch softer, while more makes it a little firmer. Feel free to adjust to your preference.
• Chopped pecans or candied pecans – I had some candied pecans on hand when making this fudge, so I experimented with regular toasted pecans and the candied ones. Both are great. The candied pecans naturally give a sweeter taste to the fudge, so feel free to use whichever you prefer. The version in the photos uses half regular pecans and half candied pecans, just for fun.

How to Make Pecan Praline Fudge

Follow the step-by-step photos for a quick overview of how to make this fudge. More comprehensive directions are written in the recipe card below.

• Line a pan: Line an 8×8 square pan with parchment paper that covers the sides of the pan and hangs over a bit. You can use the overhang to lift the fudge out of the pan later.
• Melt all ingredients except powdered sugar and pecans. Combine the brown sugar, heavy whipping cream, butter and baking soda in a medium sized saucepan. Place the saucepan on the burner over medium-low until the butter and sugar are melted.
• Bring to a boil. Turn heat up to medium and bring to rolling boil. Boil for about 1 minute, or until it reaches 225-230 degrees F. Using a candy thermometer is really useful during this step. Once you reach the correct temperature, remove the pan from the heat and pour into a mixer bowl.
• Sift in powdered sugar. Add the sifted powdered sugar and beat on low for 1 minute. Scrape down the sides and bottom of the bowl, if needed, to be sure all the powdered sugar is incorporated.
• Beat. Beat the fudge on medium speed for 2-3 minutes, or until it’s beginning to hold its shape, but is still soft. You don’t want to overbeat it, or it’ll dry out and get too firm.

• Fold in pecans. Stir in the pecans (the mixture will thicken a bit when you add the pecans).
• Spread in pan. Then spread the fudge evenly into the prepared pan. Press some additional chopped pecans into the top of the fudge, if you’d like.
• Cool. Allow to cool completely either at room temperature or in the fridge.
• Cut. Remove the cooled fudge from the pan using the overhanging parchment paper, and cut into pieces.
• Store. Store in an air-tight container on the counter at room temperature or in the fridge. If stored in the fridge, the fudge will be firmer and may need time to warm before enjoying.

Tips for Success

Here are my top tips for the perfect pecan praline fudge. It’s a little like making caramel sauce, but simpler, then adding powdered sugar to it and beating it into fudge. It’s a super simple process, but you do need to keep some things in mind, since it can end up too soft or too firm:

• Temperature – While you don’t have to use a thermometer (I like this instant read thermometer) to make this fudge, it definitely helps. If you cook it too long, it can end up too firm. If you don’t cook it enough, it can be too soft.
• Powdered sugar – Measure and sift the powdered sugar accurately. I always recommend weighing it with a food scale. If you add more, the fudge will be thicker/drier. If you add less, it will be softer.
• Mixing – Be sure to add the powdered sugar and beat the fudge just after cooking it. If you let it sit for too long, it just becomes caramel sauce. You don’t want to mix it for too long either. The longer you mix it, the firmer it will be. Watch for the fudge to begin to hold its shape, and still appear soft.
• Cutting and serving – Keep in mind that fudge is easiest to cut when it’s cold but tastes best at room temperature. When the fudge is room temperature the caramel flavor really comes through and highlights the buttery flavor.

How to Store Fudge

After the fudge sets in the refrigerator, remove it from the pan using the overhanging parchment paper and cut into pieces. You should be able to cut 20-25 squares.

Store cut fudge in an air-tight container on the counter at room temperature. You can also store it in the fridge, but I recommend bringing it to room temperature before serving.

More Dessert Recipes with Pecans

• Pecan Praline Brownies
• Caramel Pecan Pie
• Caramel Turtle Fudge
• Pecan Pie Cheesecake
• Chocolate Pecan Pie
• Pecan Praline Cheesecake
• Copycat Crumbl Pecan Pie Cookies
• Pecan Tassies
• Browned Butter Pecan Cheesecake
• Pecan Praline Pumpkin Bread

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