Chef John Folse's Praline Pecan Fudge

Prep Time: 30 Minutes
Yields: 20 Pieces

Chocolate, peanut butter and divinity are typical flavors of fudge created in homes of Bayou Country. The addition of roasted pecans and praline liqueur adds an interesting twist.

½ ounce praline liqueur
1 cup chopped pecans
¼ pound butter
3 cups sugar
5 ounces evaporated milk
1 (12-ounce) package semisweet chocolate morsels
1 tbsp pure vanilla extract
1 (7-ounce) jar marshmallow cream

Line a 9-inch glass baking dish with foil then set aside. In a 2-quart heavy-bottomed pot, melt butter over medium-high heat. Blend in sugar and milk. Bring to a rolling boil then reduce heat to simmer and cook approximately 5 minutes, stirring constantly. Be careful not to scorch butter, as mixture will caramelize. Remove from heat. Stirring constantly with a large cooking spoon, add chocolate, vanilla, marshmallow cream, praline liqueur and pecans. Mixture should be creamy and slightly thickened. Pour into foil-lined baking dish and allow to cool. Cut fudge into 1-inch squares and serve.