Candy Recipes - Fudge, Penuche and Divinity

The Judge's Praline Fudge

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

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.

Remove from heat. Add chocolate chips and marshmallows; stir until melted and mixture is smooth. Quickly stir in pecans. Add Praline Liqueur. Spoon into buttered 8-inch square pan. Chill until set.

Makes 64 one-inch squares.