Candy Recipes
Pecan Praline Fudge
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 Creme
Instructions
- 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 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.