Store fudge in an airtight container at room temperature for a week or more.Walnuts are more typical, but pecans would be great too! You can do this under the broiler in just a few minutes, keeping a close eye on them so they don’t burn, and stirring a few times. Adding nuts is optional, but if you plan to use them I recommend toasting the nuts in the oven first.I don’t currently own one, oops! I used a stand mixer and paddle attachment and it worked okay, but I like results better when I use a hand-held mixer. I recommend using a hand-held mixer if you can.Watch your temperature carefully, and keep your stovetop on medium heat so it heats gradually and you can catch it before it’s over-cooked. If your fudge is crumbly, it’s likely that you cooked the sugar mixture too long and too much moisture evaporated.If you don’t have a thermometer, or want a second verification that the fudge has been properly cooked, this is how you do it! 238☏ is known as “soft ball stage”, meaning it’s the temperature at which candy will form into a soft ball when a little bit of it is spooned into a cup of ice water.When you’re ready to slice the fudge, run a butter knife along the edges of the pan without parchment, then use the overhang of the parchment paper to lift the fudge out of the pan. (I only cooked mine to 230☏ as I live at about 4,000 feet in Utah.) Let the fudge set: Place the fudge in the refrigerator to set for at least 1 hour before slicing and serving. However, if you live above sea level, you will need to adjust the temperature down 2☏ for every 1,000 feet as water evaporates quicker at higher altitude. This fudge needs to be cooked to 238☏ to set up properly.Let cool completely at room temperature before cutting into 1-inch pieces.Homemade vanilla extract: a tiny bit of vanilla would give a nice flavor boost. Use rubber spatula to press fudge back down into an even layer. Chocolate chips or pieces of homemade chocolate are also a great addition to this caramel fudge.This should push some of the white chocolate up and on top of praline mixture. Remove from heat and stir in caramel bits, until thoroughly combined. Bring mixture to a boil, leave on heat until the mixture registers 234☏ on a candy thermometer (about 5 minutes). Use a rubber spatula to gently push edges of fudge towards center of pan, creating a log. In a large, heavy saucepan, over medium heat, mix sugar, butter, and evaporated milk.To assemble, scoop praline mixture over white chocolate fudge and press it down into an even layer.
Err on side of undermixing rather than overmixing, which will cause candy to seize and become grainy. Add vanilla and pecans and stir vigorously until mixture begins to slightly thicken and just begins to lose some of its glossiness.Remove from heat and let mixture cool for 5 minutes.Continue to stir until mixture reaches 235✯ on a candy thermometer (softball stage).Stir mixture with a wooden spoon until sugars dissolve and it comes to a boil. For pralines, in a large, heavy-bottomed pot, whisk together granulated sugar, brown sugar, salt, evaporated milk, and butter over medium-high heat.Move immediately into process of making pralines.Pour mixture into a greased and lined 9 x 13-inch baking dish.Move immediately into process of making pralines. Pour mixture into a greased and lined 9 x 13-inch baking dish. In a medium saucepan over low heat, constantly stir together white chocolate and sweetened condensed milk for about 5-8 minutes until melted and smooth. In a medium saucepan over low heat, constantly stir together white chocolate and sweetened condensed milk for about 5-8 minutes until melted and smooth.