This Microwave Praline Fudge is a dreamy treat that combines rich, buttery caramel with crunchy pecans in just 15 minutes. The smooth, velvety fudge melts in your mouth, while the nutty praline adds a delightful crunch for the perfect balance of textures. It’s an effortless dessert that feels indulgent yet is surprisingly simple to whip up.
With its deep, toasty flavors and creamy consistency, this fudge is a crowd-pleaser that’s ideal for last-minute cravings or impromptu gatherings. The microwave method ensures quick results without sacrificing that decadent homemade taste. One bite of this sweet, nutty delight, and you’ll be hooked—no fancy equipment or hours in the kitchen required!
What You’ll Need for Microwave Praline Fudge
- 3 cups (18oz/510g) bittersweet chocolate, roughly chopped (use high-quality chocolate for best results)
- 1 can (14oz/395g) sweetened condensed milk
- 1/4 cup (2oz/57g) butter (unsalted preferred)
- 3/4 cup praline (homemade or store-bought, reserve some for garnish)
How to Make Microwave Praline Fudge
- Prepare the pan: Butter an 8×8 inch pan and line it with parchment paper. Set aside.
- Melt the ingredients: In a large microwave-safe bowl, combine the chocolate, sweetened condensed milk, and butter. Microwave for 2 minutes (based on a 1200W microwave) or until the chocolate is fully melted. Tip: If you don’t have a microwave, use a bain-marie (double boiler) instead.
- Combine gently: Stir the mixture until smooth. Avoid over-mixing, as this can cause the fudge to separate.
- Add the praline: Fold in the praline, reserving a small amount to sprinkle on top.
- Transfer and garnish: Pour the fudge into the prepared pan, smooth the top, and sprinkle with the reserved praline.
- Set the fudge: Refrigerate for at least 2 hours or overnight until firm.
- Cut and store: Remove from the fridge, cut into 16 squares, and store in an airtight container at room temperature for up to 4 weeks.
Perfect Pairings: Serving Suggestions
This Microwave Praline Fudge is a decadent treat on its own, but it pairs beautifully with a cup of hot coffee or a glass of cold milk for a delightful contrast. For a fancier presentation, serve it alongside a scoop of vanilla ice cream or a drizzle of caramel sauce to elevate the flavors.
Storage Secrets: Keeping Your Fudge Fresh
Store your fudge in an airtight container at room temperature for up to 4 weeks. If you prefer a firmer texture, you can keep it in the fridge, but let it sit at room temperature for 10 minutes before serving. For longer storage, wrap individual pieces in plastic wrap and freeze for up to 3 months.
Quick Tips for Fudge Success
To save time, use pre-chopped chocolate or chocolate chips instead of chopping your own. If your microwave doesn’t have the same wattage, heat the mixture in 30-second intervals, stirring in between, to avoid overheating. Remember, less is more when mixing—over-stirring can cause the fudge to separate.
Creative Twists: Recipe Variations
Feel free to customize this fudge by swapping the praline for other mix-ins like chopped nuts, dried fruit, or even crushed cookies. For a different flavor profile, try using milk chocolate or white chocolate instead of bittersweet. The possibilities are endless!
Microwave Praline Fudge
Ingredients
- 3 cups bittersweet chocolate, roughly chopped
- 1 can sweetened condensed milk
- 1/4 cup butter
- 3/4 cup praline
Instructions
- Butter and line an 8X8 inch pan with parchment paper, set aside.
- In a large microwave-safe bowl add the chocolate, sweetened condensed milk, and butter. Microwave for 2 minutes or until the chocolate is melted. This timing is a based on my microwave which is 1200 Watts, so your cook time may very. (If you don’t have a microwave you can also make the fudge over a bain-marie)
- Once melted, stir to combine. Do not be tempted to over-mix the fudge as this can cause it to separate.
- Fold in the praline from my How To Make Praline recipe, reserving some to sprinkle over the top.
- Transfer the fudge to the prepared tin, smooth out the top then garnish with reserved praline.
- Allow to set in the fridge for a minimum of 2 hours to overnight.
- Remove from the fridge and cut into 16 squares. Cover and store at room temperature in an airtight container for up to 4 weeks.
