Baileys Irish Cream Fudge Recipes

BAILEY'S IRISH CREAM FUDGE

Steps:

• Line an 8 x 8 - inch or 9 x 9 - inch baking dish with parchment paper. Set aside.
• Combine all the ingredients in a large saucepan, and heat over low heat. Stir constantly making sure to reach the bottom of the pan to ensure no chocolate chips stick and burn.
• Continue stirring for approximately 5 to 6 minutes or until the chocolate chips melt completely and all the ingredients are well mixed.
• Pour the mixture into the prepared baking dish, and use a silicone spatula to smooth into an even layer. Transfer to the refrigerator to cool for at least 3 to 4 hours.
• Cut into squares, and serve. Store any leftovers in the refrigerator for up to 5 days.

BAILEYS IRISH CREAM FUDGE

Steps:

• 1. In a very large bowl, combine the milk chocolate chips, semi-sweet chips, marshmallow cream, vanilla, and Baileys Irish Cream. Set aside.
• 2. Line a 10x15" baking pan with foil. Lightly spray with cooking spray.
• 3. In a medium saucepan, combine granulated sugar, evaporated milk, and butter. Bring to a gentle boil over medium heat. Cook slowly and stir constantly for 10 minutes.
• 4. Pour the hot mixture into the bowl with the chips. Stir slowly by hand to combine. It is important to do this step by hand NOT with a mixer. Stir for approx. 2-3 minutes.
• 5. Pour fudge into greased pan and chill to set.

BAILEY'S IRISH CREAM FUDGE

Steps:

• Melt chips in a glass mixer bowl in the microwave.
• Add remaining ingredients(except the nuts) and blend.
• Add the nuts.
• Pour into a 13" x 9" waxed paper lined pan.
• Chill & cut into pieces.

BAILEY'S IRISH CREAM FUDGE RECIPE - (4.3/5)

Steps:

• 1.In a very large bowl, combine the milk chocolate chips, semi-sweet chips, marshmallow cream, vanilla, and Bailey's Irish Cream. Set aside. 2.Line a 10x15" baking pan with foil. Lightly spray with cooking spray. 3.In am medium saucepan, combine granulated sugar, evaporated milk, and butter. Bring to a gentle boil over medium heat. Cook slowly and stir constantly for 10 minutes. 4.Pour the hot mixture into the bowl with the chips. Stir slowly by hand to combine. It is important to do this step by hand NOT with a mixer. Stir for approx. 2-3 minutes. 5.Pour fudge into greased pan and chill to set.

BAILEY'S IRISH COFFEE CREAM FUDGE

Steps:

• In a small bowl combine Bailey's and coffee crystals. Microwave on high for 10 seconds. or until melted and dissolved.
• In a medium saucepan, over medium heat, melt butter,evaporated milk, sugar and marshmallow cream. Slowly add the Bailey's coffee mixture; stir well. Boil for 5 minutes
• Remove from heat and stir in chips and vanilla extract. Stir for approximately 3-4 minutes until smooth. Pour into a foil lined 8x8" pan. Chill to set.

IRISH CREAM TRUFFLE FUDGE

Steps:

• Butter a 8x8 inch pan.
• In the top half of a double boiler melt the 3 cups semisweet chocolate chips, 1 cup white chocolate chips and 1/4 cup butter until soft enough to stir.
• Stir in the confectioner's sugar and Irish cream until mixture is smooth. Stir in nuts. Place mixture in the prepared pan and lay a sheet of plastic wrap over top; press and smooth top down.
• In the top half of a double boiler melt remaining chocolates until soft. Remove from heat and with a fork beat in the butter and Irish cream until smooth. Spread topping over cooled fudge with a knife. If a smooth top is important place plastic wrap over the top. Refrigerate until firm, 1 to 2 hours at least. This fudge can be easily frozen.

BAILEYS FUDGE

Steps:

• Line a 12x6 bar pan or slice pan with baking paper.
• Heat the condensed milk carefully.
• Melt the chocolate in a microwave 30 second bursts, stirring after each burst so it doesn't burn. Add to the condensed milk and then mix in Baileys.
• Pour into your lined bar pan and set--leave to cool at room temp or if very warm were you live pop into the fridge to set.
• Cut into pieces and watch it disappear.
• We serve at the cafe with hot chocolate and moccachino--great gift wrapped and given for presents.