PRALINE PECAN FUDGE

 

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Ingredients

  • 1/2 ounce praline liqueur
  • 1 cup pecans, chopped
  • 1/4 pound butter
  • 3 cups sugar
  • 5 ounces evaporated milk
  • 1 (12-ounce) package Hershey's semi-sweet chocolate morsels
  • 1 tbsp vanilla
  • 1 (7-ounce) jar marshmallow creme

Directions

  • Line a 9-inch Pyrex dish in aluminum foil and set aside.
  • In a two 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 cook approximately five minutes stirring constantly.
  • Be careful not to scorch butter as mixture will caramelize.
  • Remove from heat and using a large cooking spoon, stir in morsels, vanilla, marshmallow creme, 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.

Notes

Categories: Candy  Fudge 
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