Easy Praline Pecan Fudge Recipes

EASY PECAN PRALINE RECIPE

Steps:

• Prepare a muffin tin by filling with cupcake liners; set aside.
• Add all ingredients to a large pot over medium-high heat. Stir consistently as you bring to a boil.
• Use a candy thermometer to check the temperature - when it reads 235-240°F remove pan from heat. (This should take about 10 minutes or so).
• Use wooden spoon to vigorously stir the mixture, so that it thickens as it cools and starts to have a cloudier appearance. This should take anywhere from 2-5 minutes.
• While the mixture is still hot, use a cookie scoop to portion out the praline mixture into your muffin tin. You want to make sure to cover the bottom of each cupcake liner.
• Allow to cool completely until firm.
• Remove the cupcake liner before serving.

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.

BUTTER PECAN FUDGE

Steps:

• Line an 8-in. square pan with foil; grease foil with 1 teaspoon butter., In a large heavy saucepan, combine remaining butter, granulated and brown sugars, cream and salt. Bring to a rapid boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 234° (soft-ball stage). Remove from heat. Add vanilla to pan (do not stir)., Cool, without stirring, to 110°, about 30 minutes. Beat with a spoon until fudge just begins to thicken. Gradually stir in confectioners' sugar until smooth; add nuts and continue stirring until fudge becomes very thick and just begins to lose its sheen. Immediately spread into prepared pan. Cool., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.

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.

CHOCOLATE PECAN FUDGE

Steps:

• Line an 8-in. square pan with foil and butter the foil; set aside. Place pecans in a microwave-safe pie plate. Microwave, uncovered, on high for 3 minutes, stirring after each minute; set aside. , In a 2-qt. microwave-safe bowl, combine chocolate chips and milk. Microwave, uncovered, on high for 1 minute. Stir until smooth. Stir in vanilla and 3/4 cup pecans. Immediately spread into the prepared pan. Sprinkle with remaining pecans, pressing to adhere., Cover and refrigerate until firm, about 2 hours. Remove from pan; cut into 1-in. squares. Cover and store at room temperature.

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.

BOURBON PRALINE FUDGE

Steps:

• Line an 8x8-inch baking dish with aluminum foil (or parchment paper) and spray with oil.
• In a saucepan, melt butter, brown sugar, and evaporated milk together over medium heat, stirring frequently. Heat to a full boil and let boil for 1 minute. Remove from heat and transfer to the bowl of a stand mixer.
• Add bourbon. Add powdered sugar 1/2 cup at a time, beating after each addition. Once all the sugar is added, beat on high for about 10 minutes, until it's thick and begins to hold it's shape. Beat in pecans.
• Scrape into the prepared pan and smooth out the top if necessary.
• Refrigerate overnight before slicing and serving.

EASY NEW ORLEANS PRALINES

Steps:

• Line two baking sheets with parchment paper; set aside.
• In a medium saucepan over medium-low heat, melt butter. Add the cream and both sugars and continue cooking until the sugars are dissolved. Increase the heat to medium and simmer until the mixture reaches 240-250 degrees F, stirring occasionally. (If the mixture begins to crystallize you can add 2 more tablespoons of the cream and continue cooking until it loosens up)
• Add the pecans, remove from heat and give the mixture a final gentle stir. Use a wooden spoon, portion about 2 tablespoons of the praline mixture onto the prepared baking sheet, spacing at least 1 inch between them. (If the mixture begins to crystallize and set up before you finish portioning all of the pralines, add an additional 2 tablespoons of cream to the saucepan and set the pan over medium heat until the mixture is creamy, then continue portioning the candies.) Cool for at least 30 minutes before transferring to an airtight container.

EASY CREAMY PECAN PRALINES

Steps:

• Gather the ingredients.
• Lay an 18-inch sheet of waxed paper or parchment paper on the countertop.
• Cut the butter into small pieces. Place the pieces of butter on a plate and put the plate in the freezer while you heat the ingredients.
• In a heavy medium saucepan, add the granulated sugar, brown sugar, and evaporated milk.
• Place the pan over medium heat, whisk to blend, and cook until the mixture reaches the soft-ball stage or 235 F when measured with a candy thermometer.
• Immediately remove the pan from the burner and stir in the frozen butter with a wooden spoon.
• Add the pecans and vanilla and continue stirring with a wooden spoon until the mixture is no longer shiny and thickens but is not too stiff. The candy should spread slightly when you spoon it onto the paper.
• Use a tablespoon to spoon mounds of the candy onto the waxed paper or parchment, making sure that there are pecans in each praline.
• Let the candy stand at room temperature until firm, about 30 minutes.