Thursday, February 16, 2006

Bailey's Irish Cream Fudge

After every holiday I seem to get a flood of recipe requests. It's flattering, but I suspect everyone's inbox looks much the same. Certainly my own friends tend to be foody types.



This year the noise is all about the Bailey's Irish Cream Fudge recipe I trotted out for Valentine's Day. The recipe originates with Maria Alvarez, a fellow writer and wonderful cook.

Bailey's Irish Cream Fudge

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

In a large bowl, combine chocolate chips, marshmallow, vanilla, and Bailey's. Set aside.

In a sauce pan, bring butter, sugar, and milk to a boil. Cook slowly for 11 minutes, stirring constantly. Pour the hot mixture over the other ingredients and stir slowly-- by hand-- to blend.

Pour into a buttered 9x13 pan and chill to set. Yields 5 pounds of delicious, rich fudge with a full-bodied liquer taste of Bailey's.

4 comments ]:[ Add your comment:

Lynn said...

Oh, man, that sounds good!

Karen said...

That sounds sinfully good. Going to have to print that one out and give it a try!

Jodie said...

YUMMO!!! I'm gonna try this, althoug my hips will hate me later. :)

Debbie said...

I'm a little late in reading blogs lately, but I am ssooooo glad I read this today! I think I'm going to have to try this out this weekend. Thanks!

Post a Comment