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Bailey's Irish Cream Fudge




Source of Recipe


unknown


List of Ingredients




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
1-1/2 cups can evaporated milk
1/2 pound butter

Recipe



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