Candy Recipes
Chocolate Praline Fudge
Yield: 81 pieces
Ingredients
Pralines
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/3 cup whipping cream
- 2 tablespoons Challenge Butter, cut into cubes
- 1 cup pecan halves
- 1/2 teaspoon vanilla extract
Fudge
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup whole milk
- 2 cups granulated sugar
- 1/2 cup (1 stick) Challenge Butter
- 1 (11 ounce) package milk chocolate chips
Instructions
Pralines
- Prepare a baking sheet by lining with parchment paper.
- 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.
- 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.
- Once mixture is boiling, stir constantly until mixture reaches 235 degrees F (soft ball stage) on candy thermometer.
- Remove from heat and add the toasted pecans and vanilla extract.
- Stir vigorously with a rubber spatula for about 3 minutes, or until the mixture begins to thicken.
- Pour mixture onto parchment paper and allow to cool. When pralines are completely cool and firm, roughly chop to prepare for fudge.
Fudge
- Prepare a 9 inch square pan by lining with wax paper.
- Clip candy thermometer to a 3 quart saucepan. Combine sweetened condensed milk, whole milk, sugar and butter over low heat, stirring until the sugar dissolves.
- 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 to 245 degrees F (soft ball stage) on candy thermometer.
- Remove from the heat and let it cool for a few minutes.
- 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.
- Reserve some of the chopped pralines for sprinkling on top, and add remaining pralines to the mixture and stir to combine.
- 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.
- Store in an airtight container.
Attribution
Recipe and photo used with permission from:
Challenge Dairy