St. Patrick's Day is right around the corner, so I thought I'd post an easy recipe for Bailey's Irish Cream Fudge. This recipe is adapted from Fantasy-Ireland.com. As I've mentioned before, you can find some great recipes in some unusual places: Food Associations, Travel Sites, and other product websites.
Bailey's comes in different 'flavors,' and your fudge will change flavor with it when you use Mint Bailey's Irish Cream or Coffee Irish Cream or Creme Caramel Irish Cream. Try them all.
BAILEY'S IRISH CREAM FUDGE
2-12 oz milk chocolate (35-45% cacao), chopped, or 2-12 oz packages of milk chocolate chips
12 oz dark chocolate (65-75% cacao), chopped or a 12 oz. package semisweet chocolate chips
2-7 oz jars of marshmallow creme
2 teaspoons pure vanilla extract
2/3 cup Bailey's Irish Cream
2 cups chopped nuts (optional)
4 1/2 cups granulated sugar
1-12 oz can evaporated milk
1/2 pound unsalted Irish butter, softened
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 this mixture aside.
Line 10 x 15 baking pan with foil and spread lightly with butter.
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.
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.
Pour fudge into prepared pan and chill until set.