The Party’s Not Over ‘Til We Eat The Praline Pecan Fudge

This praline pecan fudge recipe has been a great hit over at Betty Crocker, and I am not surprised by that at all! I’m pretty sure anyone who has a taste will immediately fall in love with this. It’s SO easy! I foresee myself making this for holidays and any day really. It’s great to have handy when you have a sweet tooth and it’s not too overwhelming in the sweet department. I love pecans so much, being from the south I think it’s a requirement.

This is just perfect!



2 cups packed Domino brown sugar

¾ cup Land O Lakes butter

1/2 cup Borden evaporated milk

3 cups Domino powdered sugar

1 tablespoon bourbon

1 cup chopped candied pecans


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.





Quick Tip: Fudge stores well wrapped in wax paper and in an airtight container.

Thank you to Betty Crocker for this awesome photo.