Friday, March 15, 2013

Bailey's Irish Cream Fudge

Moving on from Guinness to Bailey's Irish Cream in my St. Patrick's Day Count Down, here's an easy recipe for Bailey's Irish Cream Fudge adapted from As I've mentioned, you can find some great recipes in some unusual places: Food associations, Travel Sites, and other product site.

Bailey's comes in different 'flavors', and your fudge flavors will vary when you use their Mint Bailey's Irish Cream or the Coffee Irish Cream or Creme Caramel Irish Cream. Try them all.


24 oz milk chocolate (35-45% cacao), chopped, or 2-12 oz packages of milk chocolate chips
12 oz dark chocolate (65-85% cacao), chopped or 1- 12 oz package semisweet chocolate chips
2-7 oz. jars marshmallow creme
2 teaspoons Madagascar vanilla extract
2/3 cups Bailey's Irish Cream
2 cups chopped nuts (optional)
4 1/2 cups granulated sugar
1-12oz. can  evaporated milk
1/2 pound sweet butter (Kerrygold, if you have it), softened 

1. In very large bowl, combine milk chocolate chips, semisweet chocolate chips, marshmallow cream, vanilla extract, Irish Cream, and nuts (if you are adding them). Set mixture aside.
2. Line 10 X 15 baking pan with foil and spread lightly with butter.
3. In medium saucepan, combine granulated sugar, evaporated milk, and butter. Bring to gentle boil over medium heat and cook slowly, stirring constantly for about 10 minutes.
4. Pour milk mixture into chocolate chip mixture. Stir slowly by hand to combine. It is very important to do this by hand and NOT use any kind of mixer.
5. Pour fudge into prepared pan and chill until set.

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