Candy

Microwave Praline Fudge

4.84 from 6 votes
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.

Get More Fudge Recipes!

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Watch The Recipe Video!

Praline Fudge

4.84 from 6 votes
Chocolatey, nutty, crunchy, caramel-y and sweet, Praline Fudge is perfect for gift-giving or an after dinner treat.
Author: Gemma Stafford
Servings: 16
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.
Author: Gemma Stafford
Servings: 16

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

  • Butter and line an 8X8 inch pan with parchment paper, set aside.
  • 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)
  • Once melted, stir to combine. Do not be tempted to over-mix the fudge as this can cause it to separate. 
  • Fold in the praline from my How To Make Praline recipe, reserving some to sprinkle over the top.
  • Transfer the fudge to the prepared tin, smooth out the top then garnish with reserved praline.
  • Allow to set in the fridge for a minimum of 2 hours to overnight. 
  • Remove from the fridge and cut into 16 squares. Cover and store at room temperature in an airtight container for up to 4 weeks.

Submit your own photos of this recipe

1 Images

MrsMetters

10
Comments & Reviews

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Jackie gene
Guest
Jackie gene
11 months ago

We are in our 4th batch here. Excellent! Thank you.

Roxanne Lyons
Member
Roxanne Lyons
11 months ago

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!

Kalikia
Member
Kalikia
1 year ago

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

Member
1 year ago

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.

Ellie Strand
Guest
1 year ago

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

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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