Welcome to #CranberryWeek! A whole week of celebrating the goodness and beauty of cranberries with my blogging friends, starting with this Cranberry Praline Fudge. The recipe begins with making Pecan Pralines. Once they are made, they are incorporated into the fudge recipe creating the most amazing flavors together! I made this fudge with the holidays in mind. I baked them in a mini brownie pan, so they can be given as gifts in a holiday tin or wrapped individually with cellophane to be included in a gift basket. Anyway you wrap them, your guests will love them!
Cranberry Praline Fudge
(makes 24 mini fudge)
(printable recipe at end of page)
Pralines~
6 tablespoons Butter
1 1/2 cup White Sugar
1 1/2 cups chopped Pecans
1/2 cup Evaporated Milk
3/4 cup Light Brown Sugar
Vanilla Extract
2 cups semisweet Chocolate Chips
1/4 cup light Corn Syrup
1/2 cup Confectioners Sugar
1/4 cup reduced fat Evaporated Milk
1 teaspoon Vanilla
Pralines
5 ounces dried Cranberries
Begin with making the pralines. Add the butter, sugar, pecans, evaporated milk, and light brown sugar into a medium pot. Bring the temperature to a high heat once it starts to bubble. Mix everything together in the pot and stop stirring.
Cook until the pot begins to boil. Let it boil for 2 minutes. After the timer rings, add the vanilla and remove praline mix from the stove immediately. Start stirring and keep stirring the pot. The stirring is helping the mixture cool by incorporating air into the pot. Continue to mix until you hear a scraping sound on the side of the pot. That indicates that the mix is ready to be poured.
Pour the mixture onto the parchment and wait for it to cool. In the meantime, you can begin to put together your fudge recipe. This recipe can be made over a day or two, if you have the time.
Once the praline is cooled, break it apart and place in a plastic bag or container until the fudge is made.
Start the fudge by mixing together the semisweet chips, corn syrup and confectioners sugar.
Add in the evaporated milk and vanilla. Mix well.
Mix in the cranberries.
Add the praline that you broke up earlier in the recipe. You might not want all of the praline to be used in this recipe. You can start with approx. 1/2 of the praline to be used, and always add more if you want. Mix the praline into the fudge.
Spray the inside of your mini cupcake pan with cooking spray. Spoon the fudge into each cavity. When you are done, top some of the fudge cups with a small chip or two of praline or some cranberries. I like doing a few of both, and then I also make some with both cranberries and praline on top!
I hope you enjoyed this Cranberry Praline Fudge recipe and I would love to hear from you if you make this fudge for gifts, dessert, of just because!
Scroll down to the end of the page for a printable recipe and don’t forget to check out all the very yummy recipes my fellow bloggers made to celebrate #CranberryWeek!
Wednesday Cranberry Recipes
- Cranberry and Prosciutto Pizza by A Kitchen Hoor’s Adventures
- Cranberry Apple Crisp by Karen’s Kitchen Stories
- Cranberry Bliss Coffee Cake by Palatable Pastime
- Cranberry Chicken Meatballs by Cindy’s Recipes and Writings
- Cranberry Muffins by Making Miracles
- Cranberry Oatmeal Cookies by Kathryn’s Kitchen Blog
- Cranberry Old Fashion by Cheese Curd In Paradise
- Cranberry Onion Relish/Thokku by Magical Ingredients
- Cranberry Orange Bread by House of Nash Eats
- Cranberry Orange Cinnamon Rolls by Sweet Beginnings
- Cranberry Praline Fudge by The Freshman Cook
- Cranberry Rice Pilaf by A Day in the Life on the Farm
- Fresh Cranberry Breakfast Cake by Shockingly Delicious
- Glazed Cranberry Gingerbread Muffins by Savory Moments
Yield: 12
Author: The Freshman Cook
CRANBERRY PRALINE FUDGE
INGREDIENTS
Cranberry Praline fudge
- Pralines~
- 6 tablespoons Butter
- 1 1/2 cup White Sugar
- 1 1/2 cups chopped Pecans
- 1/2 cup Evaporated Milk
- 3/4 cup Light Brown Sugar
- Vanilla Extract
- Fudge~
- 2 cups semisweet Chocolate Chips
- 1/4 cup light Corn Syrup
- 1/2 cup Confectioners Sugar
- 1/4 cup reduced fat Evaporated Milk
- 1 teaspoon Vanilla
- Pralines
- 5 ounces dried Cranberries
INSTRUCTIONS
- Begin with making the pralines. Add the butter, sugar, pecans, evaporated milk, and light brown sugar into a medium pot. Bring the temperature to a high heat once it starts to bubble. Mix everything together in the pot and stop stirring.Cook until the pot begins to boil. Let it boil for 2 minutes. After the timer rings, add the vanilla and remove praline mix from the stove immediately. Start stirring and keep stirring the pot. The stirring is helping the mixture cool by incorporating air into the pot. Continue to mix until you hear a scraping sound on the side of the pot. That indicates that the mix is ready to be poured.Pour the mixture onto the parchment and wait for it to cool. In the meantime, you can begin to put together your fudge recipe. This recipe can be made over a day or two, if you have the time. Once the praline is cooled, break it apart and place in a plastic bag or container until the fudge is made.Start the fudge by mixing together the semisweet chips, corn syrup and confectioners sugar. Add in the evaporated milk and vanilla. Mix well.Mix in the cranberries.Add the praline that you broke up earlier in the recipe. You might not want all of the praline to be used in this recipe. You can start with approx. 1/2 of the praline to be used, and always add more if you want. Mix the praline into the fudge.Spray the inside of your mini cupcake pan with cooking spray. Spoon the fudge into each cavity. When you are done, top some of the fudge cups with a small chip or two of praline or some cranberries. I like doing a few of both, and then I also make some with both cranberries and praline on top!
SIMILAR RECIPES
Cranberry Pecan Cornbread Bites
Black Bean and Corn Salad Shrimp CupsPumpkin Cheesecake DipCranberry Pecan Biscotti