Ingredients for Praline Pecan Fudge
- 2 tablespoons praline liqueur (optional)
- 1 cup pecan halves
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 1 (12-ounce) can evaporated milk
- Semisweet Chocolate Morsels
- 1 teaspoon pure vanilla extract
- 1 cup marshmallow creme
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How to Make Praline Pecan Fudge
- Line an 9x9 inch baking dish with aluminum foil, leaving an overhang on the sides for easy removal. Set aside.
- In a heavy-bottomed 2-quart saucepan, melt 1 cup (2 sticks) of unsalted butter over medium-high heat.
- Add 2 cups granulated sugar and 1 (12-ounce) can of evaporated milk. Whisk continuously until the sugar dissolves completely and the mixture is well combined.
- Bring the mixture to a rolling boil, stirring constantly. Reduce heat to a simmer and cook for exactly 5 minutes, stirring continuously to prevent scorching. The mixture will begin to thicken and caramelize.
- Remove from heat immediately. Using a sturdy spatula or wooden spoon, stir in 2 cups semi-sweet chocolate chips, 1 teaspoon pure vanilla extract, 1 cup marshmallow creme, 2 tablespoons praline liqueur (optional), and 1 cup pecan halves. Whisk vigorously until the chocolate is melted and the mixture is smooth and creamy.
- Pour the fudge into the prepared baking dish and spread evenly.
- Allow the fudge to cool completely at room temperature for at least 2 hours, or until firm. Refrigerating for 30 minutes will speed up the process.
- Once firm, lift the fudge out of the pan using the foil overhang. Cut into 1-inch squares and serve.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
80g
Fat
21g
Carbs
8g
