1/2 ounce praline liqueur
1 cup pecans, chopped
1/4 pound butter
1 1/2 cups granulated sugar
5 ounces evaporated milk
1 (12 ounce) package Hershey's semisweet chocolate chips
1 tablespoon vanilla extract
1 (7 ounce) jar Marshmallow Crème

Line a 9-inch Pyrex dish with aluminum foil and set aside.

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 simmer and simmer for approximately five minutes, stirring constantly. Be careful not to scorch butter as mixture will caramelize.

Remove from heat, using a large cooking spoon, stir in morsels, vanilla extract, Marshmallow Crème, praline liqueur and pecans, whipping constantly. Stir until mixture becomes creamy and slightly thickened. Pour into the Pyrex pan and allow to cool. Cut fudge into 1-inch squares and serve.