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Thread: Bailey Irish Cream Fudge

  1. #1
    Join Date
    Jan 2008

    :gingerbread: Bailey Irish Cream Fudge

    Bailey's Irish Cream Fudge

    24 ounces milk chocolate chips
    12 ounces semisweet chocolate chips
    14 ounces marshmallow cream
    2 teaspoons vanilla
    2/3 cup Bailey's Irish Cream liqueur
    2 cups chopped nuts
    4-1/2 cups sugar
    12 ounce can evaporated milk
    1/2 pound butter

    Line a jelly roll pan (10 x 15 x 1 inch) with foil. Butter the foil.
    In a very large heavy bowl, place all the chocolate chips,
    marshmallow cream, vanilla, Bailey's Irish Cream and nuts. In a
    heavy saucepan, combine the sugar, evaporated milk and butter over
    medium heat and bring to a boil. Cook slowly, stirring constantly
    for 11 minutes. Pour the hot milk mixture over the chocolate chip
    mixture, stirring by hand. The hot milk will melt the chocolate
    chips and marshmallow cream. Continue to stir until everything is
    well blended. Pour mixture into the prepared pan and chill until

    Turn out onto a large cutting board and peel off the foil. Cut into
    small squares. Store refrigerated. Yield: about 5 pounds of fudge.

  2. #2
    Join Date
    Oct 2008
    North central Texas
    This sounds good!! Have you tried it with other liqueurs? Wonder about cherry, mint, orange, and Kahlua.
    Last edited by txsnowgirl; 11-07-2008 at 01:38 PM.
    Wishing all a safe and loving Holiday!!

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