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The Judge's Praline Fudge

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


  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.

Yield: 64 one-inch squares