I was concerned with all the chocolate that the Irish Cream flavor wouldn't shine so I did add a couple more tablespoons. Boy was I wrong, the flavor came through completely and this was fantastic!
One problem was that it didn't set hard as it should. I might have used too small of a pan and it might have been too thick. When cooled completely, it was pretty soft. It didn't stop us from finishing it off though. And wanting much more!
So who has some tips for great fudge that sets correctly! :-)
BAILEY'S IRISH CREAM FUDGE
Recipe from Dying for Chocolate
2-12 oz milk chocolate (35-45% cacao), chopped, or 2-12 oz packages of milk chocolate chips
12 oz. dark chocolate (65-85% cacao), chopped or a 12 oz. package semisweet chocolate chips
2-7oz. jars of marshmallow creme
2 teaspoons of vanilla extract
2/3 cups of Bailey's Irish Cream
2 cups of chopped nuts (optional)
4 1/2 cups of granulated sugar
1-12oz. can of evaporated milk
1/2 pound of unsalted butter, softened
1. In a very large bowl, combine the milk chocolate chips, semisweet chocolate chips, marshmallow cream, vanilla extract, Irish Cream, and nuts (if you are adding them). Set this mixture aside.
2. Line a 10 X 15 baking pan with foil and spread lightly with butter.
3. In a medium saucepan, combine granulated sugar, evaporated milk, and butter. Bring to a gentle boil over medium heat and cook slowly, stirring constantly for about 10 minutes.
4. Pour the milk mixture into the 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.
5. Pour the fudge into the prepared pan and chill until set.