Yup! This is totally happening right now! This year may have been unpredictable, challenging, and downright weird, but Bailey’s released their own chocolate chips! I hear angels singing!
My favorite dessert cocktail is the “iron butterfly”, which is vodka, Kalua, and Bailey’s. If I were to choose a favorite milkshake, it would be a “mudslide”, which basically has the same ingredients, with the addition of vanilla ice cream. And about a week’s worth of calories. 😄
Fudge is one of those treats mostly served around Christmas and New Years, but keeps in the freezer for at least 6 months. Then it can be pulled out any time you want a tiny treat that will tempt your tongue. What could be better than sweet fudge for Valentine’s Day, or Thanksgiving, or Tuesday???
I nearly burst with happiness when I saw these Bailey’s chocolate chips at our local grocery store! I bought a dozen bags, just in case they are seasonal and disappear off the shelf.
Bring the sugar and condensed milk to an aggressive boil before setting the timer. This is about what it should look like. Stir carefully while it’s coming to a boil — it will bubble like crazy when a spoon agitates and interrupts the boiling.
Over medium high heat, boil it hard for 8 minutes, without stirring. Just keep an eye on it, so it doesn’t boil over.
Pour the sugar blend over marshmallows, butter, and chocolate chips, and Bailey’s, beating with a spoon until smooth, creamy, and shiny. Then pour into a VERY well buttered pan to cool.
Turn out onto a cutting board and cut into small pieces. Freeze in foil packets to bring out whenever you are craving a little Bailey’s and chocolate — which for me, is basically any time of the day.
This is a soft fudge. If you wish, place cut pieces on a tray and leave on the counter over night. This will dry the surface somewhat so it is less likely to make a mess. However, I prefer this fudge cold and soft. And often.
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Bailey’s Fudge
- Total Time: 20 minutes
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
