Pralines

• 1
  Prepare a baking sheet by lining with parchment paper.
• 2
  Toast pecans in a dry skillet over medium heat for about 5 minutes. Stir frequently to prevent burning. Pecans should be lightly toasted and fragrant.
• 3
  Clip candy thermometer to medium pot. Combine sugar, brown sugar, cream, and butter over medium heat, stirring regularly until mixture begins to foam and boil.
• 4
  Once mixture is boiling, stir constantly until mixture reaches 235°F (soft ball stage) on candy thermometer.
• 5
  Remove from heat and add the toasted pecans and vanilla extract.
• 6
  Stir vigorously with a rubber spatula for about 3 minutes, or until the mixture begins to thicken.
• 7
  Pour mixture onto parchment paper and allow to cool. When pralines are completely cool and firm, roughly chop to prepare for fudge.

Fudge

• 1
  Prepare a 9-inch square pan by lining with wax paper.
• 2
  Clip candy thermometer to 3-quart saucepan. Combine condensed milk, whole milk, sugar and butter over low heat, stirring until the sugar dissolves.
• 3
  Bring mixture to a steady boil for about 20 minutes, stirring frequently and scraping the sides and base of the pan to prevent burning. The mixture should reach 235-245°F (soft ball stage) on candy thermometer.
• 4
  Remove from the heat and let it cool for a few minutes.
• 5
  Add chocolate chips and beat the mixture at high speed until it thickens and pulls away from the sides of the pot, about 8-10 minutes.
• 6
  Reserve some of the chopped pralines for sprinkling on top, and add remaining pralines to the mixture and stir to combine.
• 7
  Pour fudge into the prepared baking dish and spread evenly. Sprinkle reserved pralines on top and lightly press into the fudge. Let cool completely, about 2 hours, before cutting into 1-inch squares.
• 8
  Store in an airtight container.