The Judge's Praline Fudge

Yield: 64 one inch squares

Ingredients

• 1 1/2 cups granulated sugar
• 1 small can evaporated milk (2/3 cup)
• 3 tablespoons butter
• 18 ounces semisweet chocolate pieces
• 3 cups miniature marshmallows
• 1/2 cup chopped pecans
• 1/3 cup Praline Liqueur

Instructions

1. Combine sugar, evaporated milk and butter in a medium size heavy saucepan. Bring to a boil over medium heat, stirring constantly. Cook for 6 minutes or until candy thermometer reaches 227 degrees F.
2. Remove from heat.
3. Add chocolate chips and marshmallows; stir until melted and mixture is smooth.
4. Quickly stir in pecans.
5. Add Praline Liqueur.
6. Spoon into buttered 8 inch square pan.
7. Chill until set.