Cajun Praline Pecan Fudge

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 a simmer and cook for approximately five minutes. Be careful not to scorch butter as mixture will caramelized.

Remove from heat and stir in chocolate chips, vanilla extract, marshmallow creme, 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 for two hours. Cut into squares.