Pralines and cream fudge

I have NEVER been able to make fudge.  But, I think I may have found "my" recipe.

Pralines and cream fudge!  Pralines are one of my favorite candies, so I thought I would give it a try and I am glad I did.  

 Four ingredients, that is it.  White chocolate, caramels, sweetened condensed milk and pecans.

Melt the chocolate and sweetened milk on a very low heat.  Stir constantly.  Pour half in the bottom of a 9 x 9 pan.  Top with a 1/2 cup of pecans.  Warm one cup of caramels and two tablespoons water in the microwave.  1 minute stir, 30 seconds stir until all caramels are melted and pour over pecans. 

I reheated the remaining white chocolate mixture a bit.  Then just top of your fudge.  I cooled on the counter for three hours, but still needed to pop it in the refrigerator to be able to cut nice squares.  I wish I had used parchment paper or wax paper instead of foil.  

Who knew, I can make fudge!  A whole plateful of fudge too!  

I found the recipe on Pinterest, here.

Next time I make it, I will put a little bit thicker layer of white chocolate on the bottom.  Some caramel seaped through to the bottom of my fudge.  Also, I didn't have a 9 x 9 pan. That would have made for thicker fudge pieces.  I used the smallest rectangular pan that I had available.  

Ingredients

• 14.5 ounces sweetened condensed milk
• 3 cups white chocolate
• 1 cup caramel pieces
• 2 tbsp water
• 1/2 cup pecan halves

Instructions

1. Line a 9x9 baking dish with parchment paper, wax paper, or foil. Set aside.
2. In a 2-quart saucepan over medium-low heat, stir together the sweetened condensed milk and white chocolate until melted and smooth. Remove from heat.
3. Pour half of the fudge mixture into the prepared baking dish.
4. In a small bowl, heat the caramel pieces and water in a microwave for 1 minute. Stir until smooth and all pieces are melted. Pour the caramel over the fudge in the baking dish. Sprinkle with pecans.
5. Pour the remaining fudge over the caramel pecan layer. Use a knife to gently swirl, but don't over mix-- allow for big pockets of caramel to remain.
6. Let sit at room temperature for at least 4 hours or until firm. Or speed set in the refrigerator for 30-60 minutes (but beware of condensation when serving). Cut into 1 inch squares to serve.