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Microwave Praline Fudge

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Chocolatey, nutty, crunchy, caramel-y and sweet, Praline Fudge is perfect for gift-giving or an after dinner treat.


Hi Bold Bakers!

My easy microwave Praline Fudge recipe covers all of my favorite flavors: chocolatey, nutty, crunchy, caramel-y and sweet. It’s like an explosion in your mouth.

Perfect for gift-giving, or serving as an after dinner treat, this holiday season make things simple and so so yummy by whipping up a batch of my Microwave Praline Fudge.

How To Make Praline

Praline, for those of you who have never had it, is a magical candy creation. Made by melting sugar, a little butter, and water, this mixture caramelizes and sets like a hard candy but has the flavor of a caramel.

[ Learn How To Make Praline! ]

Loaded with slivered almonds, my recipe for How To Make Praline is a show-stopper. Don’t be intimidated by working with sugar — it’s a really simple 2-step process and so worth it. Praline can be added to all sorts of things, like fudge or ice cream, and is so versatile that it’s easily one of my favorite candies.

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How long does praline fudge last?

Once the praline is set and cracked into shards, it looks awesome. I love to fold in large chunks and some smaller ones to make sure it’s evenly distributed through the fudge. Once the fudge sets it will last up to four weeks in an airtight container at room temperature.

The fudge itself is so rich and chocolatey, and the praline stays crunchy adding so much texture and nutty flavor.

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4.75 from 4 votes
Praline Fudge
Prep Time
15 mins
Total Time
15 mins
 

Chocolatey, nutty, crunchy, caramel-y and sweet, Praline Fudge is perfect for gift-giving or an after dinner treat.

Course: Dessert
Cuisine: American
Servings: 16
Author: Gemma Stafford
Ingredients
  • 3 cups (18oz/510g) bittersweet chocolate, roughly chopped
  • 1 can (14oz/395g) sweetened condensed milk
  • 1/4 cup (2oz/57g) butter
  • 3/4 cup praline
Instructions
  1. Butter and line an 8X8 inch pan with parchment paper, set aside.

  2. In a large microwave-safe bowl add the chocolate, sweetened condensed milk, and butter. Microwave for 2 minutes or until the chocolate is melted. This timing is a based on my microwave which is 1200 Watts, so your cook time may very. (If you don't have a microwave you can also make the fudge over a bain-marie)

  3. Once melted, stir to combine. Do not be tempted to over-mix the fudge as this can cause it to separate. 

  4. Fold in the praline from my How To Make Praline recipe, reserving some to sprinkle over the top.

  5. Transfer the fudge to the prepared tin, smooth out the top then garnish with reserved praline.

  6. Allow to set in the fridge for a minimum of 2 hours to overnight. 

  7. Remove from the fridge and cut into 16 squares. Cover and store at room temperature in an airtight container for up to 4 weeks.

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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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8 Comments

Write a Comment and Review

  1. Roxanne Lyons on December 15, 2018 at 2:20 am

    Hi Gemma! I made praline candy and it turned out amazing.& also tried out the praline chocolate fudge and the orange too!and I tried the oreo chocolates as well, the vanilla ice cream,a few mug recipes.My family and friends are happy with the little treats I make and i have you to thank for. You have inspired me,Thank you so much! Stay Blessed!

    • Gemma Stafford on December 16, 2018 at 5:26 am

      Hi Roxanne,
      thank you for your kind words. You have my mum’s maiden name! (Lyons), that cannot be a bad thing either <3
      It is good that you are baking with us,
      Gemma 🙂

  2. Christine on November 30, 2018 at 11:04 pm

    Dear Gemma I plan on using ghiradelli 60% cacoa chocolate pieces for my fudge will this work

    • Gemma Stafford on December 1, 2018 at 2:49 am

      Hi Christine,
      yes! really from 50% cocoa solids the chocolate will be good to work with. Lower than that it will be a little over sweet, and more difficult to melt too.
      Happy baking, thank you for being in touch,
      Gemma 🙂

  3. Robyn Robinson on November 30, 2018 at 4:28 pm

    This sounds so easy so I am going to try it. I would love to make the Praline but I can NEVER get the sugar and water to caramelize. It always crystallizes on me. I have tried it and wasted 5lbs of sugar. I only have ScanPan pots so I am not sure if that is the reason. So I will just add nuts or something. Thank you for making recipes so easy.

    • Gemma Stafford on December 1, 2018 at 3:22 am

      Hi Robyn,
      Go back to it! Really the secret is easy, make sure the sugar crystals are dissolved before you start to simmer it, it cannot go wrong.
      Use a wooden spoon too, that makes it easy to feel the sugar in the bottom of the pan, and your pans are grand! when in doubt keep it going, a minute more will ensure they are dissolved, then simmer away, no more stirring. The bubbles will get ‘tighter’ as it is beginning to caramelize. I ma sending you back to the kitchen to try again! one more time, I am on your shoulder, then let me know that you got it, it is an order 😉
      Gemma 🙂

  4. Ellie Strand on November 30, 2018 at 9:59 am

    When making praline, have you tried using Swerve or plain xylitol?

    • Gemma Stafford on November 30, 2018 at 3:32 pm

      Hi there, i have not. I’m not sure if those alternative sweeteners will caramelize like sugar.

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