Baileys Caramel Pecan Fudge

• 1 can (5 Oz. Size) Evaporated Milk
• 1-2/3 cup Sugar
• 1-2/3 cup Mini Marshmallows
• 2 cups White Chocolate Chips
• 3 Tablespoons Bailey's Irish Cream
• 1 teaspoon Vanilla Extract
• 1/2 cups Chopped Pecans
• 1/4 cups Caramel Sauce Or Ice Cream Topping, Divided

1. In a large saucepan, combine milk and sugar. Cook over medium heat, stirring constantly until the mixture comes to a boil. Then cook for 8 minutes, again stirring constantly so that the milk does not scorch at the bottom of the saucepan. Remove from heat and stir in the marshmallows, chocolate chips, Baileys and vanilla. If your mixture begins to harden, simply place pot back on the stove top and heat on low until the mixture becomes soft and smooth.
2. Next add in the pecans and stir until all incorporated. Pour half of the chocolate mixture into an 8x8 pan that you've lined with parchment paper (if you leave some of the paper hanging over the sides of the pan you can use it to remove the fudge when done) and spread the mixture out evenly. Take 1/2 of the caramel and drop it by spoonful on top of the chocolate mixture. Take a knife and swirl the caramel into the fudge until it is about evenly distributed.
3. Pour the remaining white chocolate mixture on top. Then add the remaining caramel to the top of the fudge, dropping it by spoonfuls and swirling it with a knife. (It doesn't have to look perfect.)
4. Then place the pan in the fridge until fudge is completely set, about 1-2 hours. I was able to lift the fudge out of the pan with the parchment paper, then cut it. Cut into squares, eat and enjoy!

milk, sugar, marshmallows, white chocolate chips, baileys irish cream, vanilla, pecans, ubc

Taken from tastykitchen.com/recipes/desserts/baileys-caramel-pecan-fudge/ (may not work)