Comments on: Pralines and Cream Fudge Recipe

By: Kim

Kim — Wed, 24 Dec 2014 02:41:26 +0000

I worked part time at a fudge shop one summer and Pralines and Cream was definitely my favorite! I just made this recipe today, and It’s not as good as the one from the fudge shop (still EXCELLENT!), but it’s SO easy that this will definitely be my go to for this recipe. Thank you!

By: Ashton

Ashton — Fri, 19 Dec 2014 01:56:29 +0000

In reply to Kelli. What kind of caramel did you use?

By: Kelli

Kelli — Thu, 18 Dec 2014 04:30:35 +0000

I made this…the taste is divine! But the caramel seems to be too runny and is not setting like the white chocolate. Any suggestions?

By: Ashton

Ashton — Thu, 04 Dec 2014 21:01:59 +0000

In reply to Janet.

You know, I actually really like to use Wilton’s white chocolate melting candy the best (it’s almost impossible to burn it or make it seize), but you could also use any other white chocolate (chips or bar) as long as you keep the heat low and stir constantly.

And I usually use Kraft bits, because there’s no unwrapping involved 🙂 But you could use either! Enjoy!

By: Janet

Janet — Thu, 04 Dec 2014 20:24:12 +0000

This fudge looks delicious! Will be making for Christmas this year. Just wondered – Is the white chocolate a chopped white chocolate bar (like Ghirardelli) or chips? And is the cup of caramel pieces just Kraft caramel candies chopped up or the bags of Kraft Caramel bits you can buy? Thanks!

By: Ashton

Ashton — Wed, 26 Nov 2014 15:30:09 +0000

In reply to Amy. Kraft caramel bits :)