Bailey's Irish Cream Fudge
Source of Recipe
Lynette Endresen, Washington
I remember the first time I tasted this decadent fudge. I was in college, and a girlfriend of mine had included some in a box of Christmas goodies for me. From the first bite, I was hooked on the wonderfully rich and creamy taste. Every year since then, I have included the Bailey's fudge in my holiday baking. The recipe makes a ton, which is just perfect for me. I love to share it with my friends and family, and they always love me for it. It's a perfect gift to include on a decorative plate with other treats, or you can wrap it by itself in colored cellophane and tie it with a pretty bow.
Bailey's Irish Cream Fudge
1. In a very large bowl, combine:
2 pkgs milk chocolate chips, 12 oz. EACH
1 (12 oz.) pkg. semisweet chocolate chips
2 jars marshmallow cream, 7 oz. EACH
2 t. vanilla
2/3 c. Bailey's Irish Cream
2 c. chopped nuts -- optional
2. Set aside.
3. Line a 10-x-15-inch pan with foil and spread lightly with:
butter
4. In a saucepan, combine:
4 1/2 c. sugar
1 (12 oz.) can evaporated milk
1/2 lb. butter
5. Bring to a boil over medium heat.
6. Cook slowly, stirring constantly for 11 minutes.
7. Pour milk mixture over the chocolate chip mixture.
8. Stir slowly by hand to blend. (Do not use a mixer.)
9. Pour into prepared pan.
10. Chill until set.
Makes about 5 pounds of fudge.
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