Wednesday, January 4, 2012

Bailey's Irish Cream Fudge

When I saw this recipe over at Two Normal Moms, I just knew I'd want to give it a try. It sounded so rich and creamy and perfect for the holidays ... or anytime. It's got a great flavor. It's a pretty soft fudge, so keep it refrigerated. Oh, and the recipe yields a LOT. I cut it in half before making it. I'd never made fudge before, so I was pleasantly surprised at how simple this was to make.
Bailey's Irish Cream Fudge
Yields: A LOT

  • 2 pkgs milk chocolate chips, 12 oz each
  • 1 pkg semisweet chocolate chips, 12 oz
  • 2 jars marshmallow cream, 7 oz each
  • 2 tsp vanilla
  • 2/3 cup Bailey's Irish Cream
  • 2 cups chopped nuts, optional
  • 4 ½ cups sugar
  • 1 can evaporated mile, 12 oz
  • ½ lb butter

1. In a very large bowl, combine chocolate chips, marshmallow cream, vanilla, irish cream, and nuts (if you're doing that option). Set aside.

2. Line a 10x15 inch pan with foil and spray lightly with cooking spray (if you don't have this size, use 9x13 plus a smaller loaf pan).

3. In a small saucepan, the sugar, evaporated milk, and butter. Bring to a boil over medium heat. Cook slowly, stirring constantly for 11 minutes.

4. Pour milk mixture over the chocolate chip mixture. Stir slowly by hand to blend (do not use a mixer). Pour into prepared pan(s). Chill until set

5. Lift fudge by foil from pans, place on cutting board and cut into squares (freezing for an hour before cutting can make your job easier, as it's a very soft fudge!)
Bailey's Irish Cream Fudge

1 comment:

  1. so. good. I wish I could jump into my computer screen..:)



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