Irish Cream Fudge I make this at Christmastime. It's a bit labor intensive, but it's worth it.
Irish Cream Fudge 2 packages ( each package should be 12 ounces each) of milk chocolate chips 1 (12 ounces) package semisweet chocolate chips 2 jars of marshmallow cream, 7 ounces each 2 teaspoons of vanilla extract 2/3 cups of Irish Cream liqueur 2 cups of chopped nuts - optional 4 1/2 cups of granulated sugar 1 12 ounce can of evaporated milk 1/2 pound of butter In a very large bowl, combine the 2 packages of milk chocolate chips, the one package of semisweet chocolate chips, both jars of marshmallow cream, 2 teaspoons of vanilla extract, the Irish Cream, and nuts if you are adding them. Set this mixture aside. Line a 10-x-15-inch pan with foil and spread lightly with butter or margarine. In a medium sized saucepan, combine 4 1/2 cups of granulated sugar, 1 can of evaporated milk, and 1/2 pound of butter. Bring to a gentle boil over medium heat and cook slowly, stirring constantly for about 10 minutes. Pour the milk mixture into the very large bowl holding the chocolate chip mixture. Stir slowly by hand to combine. It is very important to do this by hand and NOT use any kind of mixer. Pour the fudge into the prepared pan and chill until set. If you're lucky enough to be Irish, you're lucky enough! begin 666 Colleen.vcf M0D5'24XZ5D-!4D0-"E9%4E-)3TXZ,BXQ#0I..CM#;VQL965N#0I&3CI#;VQL F965N#0I2158Z,C Q,S$P,C)4,3$P.3$S6@T*14Y$.E9#05)$#0H` ` end _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
