Bailey’s Irish Cream Fudge

Homemade fudge just gets me in trouble every time. This homemade fudge might be the most amazing, tempting treat yet! I plan to serve this tomorrow night for dessert after my Annual St. Patrick’s Day dinner of Corned Beef and Peppered Cabbage. Made with Bailey’s Irish cream, this rich, smooth fudge lingers on the palate.

Bailey's Irish Cream Fudge

 

Bailey’s Irish Cream Fudge

Ingredients:

  • 3/4 c. butter
  • 3 c. white sugar
  • 1 T. light corn syrup
  • 1/3 c. Bailey’s Irish Cream
  • 1-2 T. decaf instant coffee
  • 11 ounce bag of either white chocolate chips or butterscotch chips
  • 7 ounce jar of marshmallow fluff
  • 1/2 t. vanilla extract

Directions:

Stir the instant coffee into the Bailey’s Irish Cream. Heat for about 20 seconds in the microwave to get the coffee crystals to melt. Set aside.

Stir coffee crystals into the Irish Cream

Melt together in a large, heavy saucepan the butter, corn syrup, and sugar. As soon as those are melted, stir in the coffee and Irish cream.

Melt all the ingredients together for Bailey's Irish Cream FudgeBailey's Irish Cream fudge being madeAdd the coffee and Irish cream to the hot fudge

Bring to a boil and boil for five minutes on a medium heat.

Remove from heat and immediately stir in the chocolate or butterscotch chips. This will take some stirring to get them all melted in and smooth. I ended up using my blender to finish smoothing it out. You can try using a blender too, as it makes your life much easier here. I found that the best kind for this purpose is something like a Nutribullet or Ninja bullet blender.

Add butterscotch chips to the Irish Cream Fudge

Stir in the marshmallow fluff and keep stirring until it’s smooth. Lastly, add the vanilla and mix in completely.

Pour the warm fudge into a 8×8″ pan that has been sprayed with a non-stick spray or lined with foil or parchment. Cool in the fridge until the fudge is firm.Bailey's Irish Cream Fudge

Use a pizza wheel to cut the fudge cleanly into 1 inch squares.

 

TRY not to eat the entire pan.

Good luck with that last one!

Now for my disclaimers: you don’t need to use Bailey’s brand. A less expensive brand of Irish Cream Liqueur will also work just fine. You can tweak the flavor of this fudge by how much or little coffee you add. If you use butterscotch chips, it will have a very distinctly butterscotch flavor that is quite strong. The white chocolate chips give you a fudge that has a truer Irish cream flavor.

Irish Cream Fudge

Barb

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Bailey’s Irish Cream Fudge

Rating: 51

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 8x8 inch pan

Ingredients

  • 3/4 c. butter
  • 3 c. white sugar
  • 1 T. light corn syrup
  • 1/3 c. Bailey's Irish Cream
  • 1-2 T. decaf instant coffee
  • 11 ounce bag of either white chocolate chips or butterscotch chips
  • 7 ounce jar of marshmallow fluff
  • 1/2 t. vanilla extract

Instructions

Stir the instant coffee into the Bailey's Irish Cream. Heat for about 20 seconds in the microwave to get the coffee crystals to melt. Set aside.

Melt together in a large, heavy saucepan the butter, corn syrup, and sugar. As soon as those are melted, stir in the coffee and Irish cream.

Bring to a boil and boil for five minutes on a medium heat.

Remove from heat and immediately stir in the chocolate or butterscotch chips. This will take some stirring to get them all melted in and smooth. I ended up using my immersion blender to finish the smoothing out.

Stir in the marshmallow fluff and keep stirring until it's smooth. Lastly, add the vanilla and mix in completely.

Pour the warm fudge into a 8x8" pan that has been sprayed with a non-stick spray or lined with foil or parchment. Cool in the fridge until the fudge is firm.

Use a pizza wheel to cut the fudge cleanly into 1 inch squares.

TRY not to eat the entire pan.

http://www.mysisterskitchenonline.com/2012/03/16/baileys-irish-cream-fudge/

 

 

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