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

• 1/2 ounce praline liqueur
• 1 cup chopped pecans
• 1/4 pound butter
• 3 cups sugar
• 1/2 cup evaporated milk
• 1 (12-ounce) package semi-sweet Hershey's morsels
• 1 tbsp vanilla
• 1 (7-ounce) jar marshmallow cream

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. Be careful not to scorch butter as mixture will caramelized. Remove from heat and stir in morsels, vanilla, marshmallow cream, praline liqueur and pecans, whipping constantly. Stir until mixture becomes creamy and slightly thickened. Pour into a buttered 9-inch cake pan and allow to cool two hours. Cut fudge and serve.

by Chef John Folse