![vanilla praline fudge recipe vanilla praline fudge recipe](https://i.pinimg.com/originals/f4/cb/3e/f4cb3ec0b00bedea84d5ff5f40d53d3b.jpg)
You are also not required to have this fudge be a white fudge. Stir in the toppings or sprinkle them over the top after pouring the fudge into the baking pan. The fudge will cool quickly so do this as fast as you can to avoid weird lines.įor a variety of textures and flavors, you can add walnuts, almonds, pecans, crushed cookies, crushed candy bars, or sprinkles to your fudge after melting. For a smooth top, gently shake the pan after pouring the fudge in and quickly smooth with a spatula before it cools at all.That way you won’t get any curved edge pieces. If you want all the pieces to be perfectly squared off, use a square baking dish with straight walls and edges.This will make it so much easier to remove the fudge from the pan. Line your entire baking dish with parchment paper, covering as much as you can.
![vanilla praline fudge recipe vanilla praline fudge recipe](https://i.pinimg.com/originals/5e/4c/cc/5e4cccf458611b070b8280a5a9b6aded.jpg)
Add 1/4-⅓ cup more baking chips for firm fudge and take away the same amount if you are looking for a softer fudge. The hardness of the fudge depends on how many baking chips you use.If you do you will want to use just over a pound (16 ounces) of chocolate that is broken into pieces for melting.
![vanilla praline fudge recipe vanilla praline fudge recipe](https://www.biggerbolderbaking.com/wp-content/uploads/2018/11/Praline-fudge3.png)
If you are using pure chocolate you may want to add a few ounces more since it won’t set up quite as hard. I used a clear Mexican vanilla to keep a brighter, white color for the fudge but any kind of natural vanilla will work great.įor this vanilla fudge recipe, we use white baking chips, which are not technically made from pure chocolate. Not the cheap, imitation vanilla flavoring.