White Pecan Praline Fudge

• Condiments

  • 1/4 cup Corn syrup, light

• Baking & Spices

  • 1 cup Brown sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla
  • 3 cups White chocolate chips
  • 1/2 cup White sugar

• Nuts & Seeds

  • 1 1/4 cups Pecan, halves

• Dairy

  • 2 tbsp Butter
  • 1/2 cup Condensed milk, sweetened

• Other

  • 1 oz Can of Sweetened Condensed Milk (14

Found on livingsweetmoments.com

Description

Directions

• Line an 8x8 square baking pan with parchment paper or aluminum foil
• In a saucepan over medium heat, melt the white chocolate chips with the condensed milk. Do not let it boil
• Remove from heat, add the vanilla extract and mix
• Pour half of the mixture on the baking pan. Save the rest in the pan and keep it warm
• In a heavy bottomed saucepan, mix in the sugars, butter, salt, corn syrup, condensed milk and pecans over medium heat. Insert candy thermometer and cook until the caramel reaches the soft ball stage, around 235 Degrees F. Keep mixing constantly to prevent the mixture from burning
• Remove from heat and add the vanilla extract
• Pour the pecan praline on top of the white chocolate fudge and top off with the remaining white fudge. If the mixture has hardened simply put it back on medium heat to re-melt it again
• Let the fudge set over room temperature for 4-6 hours or overnight
• Cut into squares and enjoy!

Nutrition