Recipe: Kahlua Pecan Fudge (using mini marshmallows and evaporated milk)

KAHLUA PECAN FUDGE

3 cups miniature marshmallows
1 (12 ounce) package semisweet chocolate chips (2 cups)
2 squares (1 ounce each) unsweetened chocolate, coarsely chopped
2/3 cup evaporated milk
1 1/3 cups granulated sugar
1/4 cup butter
1 cup coarsely chopped pecans
1/4 cup Kahlua liqueur

In large bowl, combine marshmallows, chips, and unsweetened chocolate; set aside.

In heavy 2-quart saucepan, combine evaporated milk, sugar and butter. Bring to a boil over medium heat, stirring frequently; boil for 6 minutes, stirring constantly.

Pour milk mixture over marshmallow mixture; stir until marshmallows and chocolate are completely melted and mixture is smooth.

Stir in nuts and Kahlua. Pour into buttered 8-inch square baking pan; cool. Chill until firm.

Cut into 36 squares.

Makes 36 servings
Source: Treasury of Christmas