Description
Bailey’s and Chocolate in the perfect marriage
Ingredients
4 cups granulated sugar
1 can (13 ounces) evaporated milk
3 cups mini marshmallows
3 1/2 cups Bailey’s chocolate chips (almost 2 packages)
1 cup butter, cut into pieces
1 ounce Bailey’s Irish Cream
Instructions
In a large bowl, combine marshmallows, chocolate chips, Bailey’s, and butter pieces. Set aside. Thoroughly grease with butter a 9×13″ pan.
In a very large sauce pan, bring sugar and evaporated milk to a boil over medium heat, stirring occasionally. Maintain a substantial boil for 8 minutes without stirring, watching carefully so it doesn’t boil over.
Pour sugar blend into the bowl and beat with a spoon until chocolate, marshmallows and butter are melted, and it is smooth and shiny.
Pour into pan, leveling as needed. Chill thoroughly. Turn out onto a cutting board, then cut into small pieces.
Notes
Freeze in foil packets for up to 6 months. Personally, I like fudge best when it is served really cold, along with a cup of strong, black coffee.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
