onemagicalchristmas
11-07-2008, 12:44 PM
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
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.
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
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.