pralines & cream fudge

How To Make pralines & cream fudge

• 1

  Line a 9x9 baking dish with parchment paper, wax paper, or foil. Set aside. 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. Pour half of the fudge mixture into the prepared baking dish.
• 2

  Pour half of the fudge mixture into the prepared baking dish. 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.
• 3

  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.
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