Kahlua pecan fudge

Yield: 36 servings

Measure Ingredient
3 cups Miniature marshmallows
12 ounces Semisweet chocolate chips
2 \N 1-oz unsweetened chocolate
\N \N Squares; cut-up
1 can (5 oz) evaporated milk
1⅓ cup Sugar
4 tablespoons Butter
1 cup Pecans; chopped
¼ cup Kahlua or other coffee
\N \N Liqueur

Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 0:30 1. In a large bowl, combine marshmallows, chocolate chips, and unsweetened chocolate; set aside. 2. In a heavy 3-qt saucepan, combine evaporated milk, sugar, and butter. Heat to boiling over medium heat, stirring often. Boil, stirring constantly, 6 mins. Remove from heat and pour over chocolate-marshmallow mixture.

Stir until chocolate and marshmallows are completely melted and mixture is smooth. Stir in nuts and Kahlua until well blended. 3.

Turn into a buttered 8-inch square pan. Let stand until cool. Then refrigerate until firm. Cut into 36 squares. Store in an airtight container in refrigerator or freeze.

NOTES : Spirited, creamy and rich fudge that is great for gifts. You can

vary the liqueur to suit taste.

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