Bourbon Praline Fudge – quick and easy fudge that tastes just like homemade pralines! With just a hint of bourbon and a crunch of pecans. Your holiday cookie tins need this fudge!
Pralines are one of my favorite holiday treats but I can’t make them to save my life.
That’s why I love this Bourbon Praline Fudge recipe. It tastes just like pralines but with a lot less work. It doesn’t require a candy thermometer so it’s practically fool proof.
This fudge would be a great for a holiday cookie exchange or in your holiday cookie tins!
If you love pralines as much as I do, my Baked French Toast with Pralines in another holiday favorite in my house!
- Brown sugar
- Evaporated milk
- Bourbon – you can leave the bourbon out completely if you want.
- Powdered sugar
How To Make Bourbon Praline Fudge
- Melt butter, brown sugar, evaporated milk together; stirring until sugar in melted
- Transfer to a stand mixer and beat in bourbon and powdered sugar
- Beat for 10 minutes, until the mixture is thick and holds it’s shape
- Beat in pecans
- Transfer to an 8×8-inch pan lined with aluminum oil and sprayed with oil
- Refrigerate overnight before slicing and serving
How Long Is Fudge Good For?
Homemade fudge is good for up to 3 – 4 weeks when stored in the refrigerator. Make sure to store it in an airtight container to keep it fresh as long as possible.
Can You Freeze Fudge?
You can freeze fudge for up to 3 months. I would wrap it tightly with plastic wrap and then put it in a freezer ziploc bag or other airtight container.
Just defrost it in the fridge overnight before serving.
More Fudge Recipes
- Eggnog Fudge
- Cookies and Cream Fudge
- Candy Corn Fudge
- Maple Bacon Fudge
- White Chocolate Peppermint Fudge
- Pumpkin Pie Fudge
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- ¾ cup (1 ½ sticks) butter
- 2 cups packed brown sugar
- ½ cup evaporated milk
- 1 tablespoon Bourbon
- 3 cups powdered sugar
- 1 cup chopped pecans
- Line an 8x8-inch baking dish with aluminum foil (or parchment paper) and spray with oil.
- In a saucepan, melt butter, brown sugar, and evaporated milk together over medium heat, stirring frequently. Heat to a full boil and let boil for 1 minute. Remove from heat and transfer to the bowl of a stand mixer.
- Add bourbon. Add powdered sugar ½ cup at a time, beating after each addition. Once all the sugar is added, beat on high for about 10 minutes, until it's thick and begins to hold it's shape. Beat in pecans.
- Scrape into the prepared pan and smooth out the top if necessary.
- Refrigerate overnight before slicing and serving.
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Nutrition Information:Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 103Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 2mgSodium: 9mgCarbohydrates: 20gFiber: 0gSugar: 19gProtein: 1g