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PECAN PRALINE FUDGE




Source of Recipe


rgm


List of Ingredients




1/2 ounce praline liqueur
1 cup pecans, chopped
1/4 pound butter
1 1/2 cups granulated sugar
5 ounces evaporated milk
1 (12 ounce) package Hershey's semisweet chocolate chips
1 tablespoon vanilla extract
1 (7 ounce) jar Marshmallow Cr�me



Recipe



Line a 9-inch Pyrex dish with aluminum foil and set aside.

In a 2-quart heavy bottom pot, melt butter over medium-high heat. Add sugar and evaporated milk and blend well into butter. Bring to a rolling boil; reduce heat to simmer and simmer for approximately five minutes, stirring constantly. Be careful not to scorch butter as mixture will caramelize.

Remove from heat, using a large cooking spoon, stir in morsels, vanilla extract, Marshmallow Cr�me, praline liqueur and pecans, whipping constantly. Stir until mixture becomes creamy and slightly thickened. Pour into the Pyrex pan and allow to cool. Cut fudge into 1-inch squares and serve.