1/2 oz. praline liqueur
1 cup pecans
1/4 lb. butter
1 1/2 cups sugar
5 oz. evaporated milk
1 (12 oz.) pack of semi-sweet chocolate chips
1 Tbl. vanilla
1 (7 oz.) jar marshmallow creme
Line a 9-inch Pyrex dish in 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 cook approximately 5 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 in the Pyrex pan and allow to cool. Cut fudge into 1-inch squares and serve.
Recipe from Chef John Folse as seen on WAFB-TV