Bailey’s Fudge

Last weekend was an annual event that I love and cherish. Throwing For A Cure is the first Highland Games I attended here in the mid-west and where I met the people I now consider close and wonderful friends. I am ever grateful and thankful for this event, not only for what it is doing to raise money to help research putting and end to breast cancer but for the people it bring together.

Each year the Clevengers put on this shindig and not only are their awesome people chucking heavy shite around but there is a raffle, silent auction, and a bake sale. And me being the baker I am had to come up with something scrumptious and irresistible. So of course I headed straight for the liquor cabinet.

Well, actually the fridge but that’s only because my bottle of Bailey’s Irish Cream had already been opened and it needed to stay chilled. But I digress. I headed over to Pinterest, naturally, for inspiration, ideas and recipes for a fudge recipe that was heavy on the richness and even heavier on the booze. And behold: Bailey’s Irish Cream Fudge was found.

Now, this recipe makes a TON of fudge (like 5 pounds of it… yes 5!) so you can halve it… but I don’t recommend it because it is so delicious it will disappear almost as quickly as it makes up.

You’ll need:

36 oz. chocolate chips (depending your taste, you can choose any combo on milk, semi sweet, dark, etc you prefer)

14 oz. marshmallow cream

2 tsp pure bourbon vanilla extract

2/3 c Bailey’s Irish Cream (or Irish Cream of your choice – and I am liberal with my pour so really closer to a full cup)

4 1/2 c granulated sugar

12 oz. sweetened condensed milk

1/2 lbs. butter

Directions:

In a very large bowl (or even a pot if you don’t have a bowl large enough) combine chocolate chips, marshmallow cream, vanilla, and Irish Cream. Set aside.

Line a 10×5 baking pan with foil or wax paper. Grease. You can use cooking spray or butter, which ever is your go-to method.

In a medium saucepan, combine granulated sugar, milk and butter. Bring to a gentle boil over medium heat. Cook slowly, stirring constantly. This will take about 10 minutes. You want to make sure the sugar is melted down. If you don’t cook down the sugar your fudge will be grainy.

Pour hot mixture into the bowl/pot with chocolate and Irish Cream. Slowly stir by hand to combine. Important: DO NOT stir with a mixer, stir by hand. ONLY stir until completely combined.

Pour fudge into the greased pan and chill overnight or until set.

Cut into one inch cubes.

Devour.

You will be AMAZED at how much Bailey’s flavor is in there. And I personally like my chocolate on the darker side so i tend to use semi-sweet and dark chocolate combinations and it is to DIE for. It will disappear fast so make sure to squirrel yourself away some for later after you guests have left or so your family doesn’t eat it all before you get some.

Bailey's Irish Cream Fudge

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