Chef John Folse's Praline Pecan Fudge - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Chef John Folse's Praline Pecan Fudge

Praline Pecan Fudge

PREP TIME: 30 min. MAKES: 20 pieces

COMMENT:

Chocolate, peanut butter and divinity are typical flavors of fudge created in any home in the Bayou Country. The addition of roasted pecans and praline liqueur adds an interesting twist to this simple recipe.

INGREDIENTS:

1/2 oz praline liqueur

1 cup pecans, chopped

1/4 pound butter

3 cups sugar

5 oz evaporated milk

1 (12 oz) pack of Hershey's
semi-sweet chocolate morsels

1 tbsp vanilla

1 (7 oz) jar marshmallow cream

METHOD:

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.

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