| Bailey�s Irish Cream Fudge
4� cups sugar 1 can (12 oz.) evaporated milk � lb. butter 2 pkgs. milk chocolate chips 1 pkg. semi-sweet chocolate chips 2 jars (7 oz. each) marshmallow cream 2 tsp. vanilla 2/3 cup Bailey�s Irish Cream 2 cups chopped nuts (optional) Line 9�13-inch pan with tin foil and butter or spray with non-stick cooking spray. (Using cookie sheet, fudge doesn�t come out of pan as easily.) In a large bowl, mix together chocolate chips, marshmallow cream, vanilla, Irish Cream. Set aside. Heat butter, sugar and milk to a boil, reduce heat and cook slowly for 11 minutes, stirring constantly. Pour milk mixture over the ingredients in bowl and stir slowly to blend. DO NOT USE A MIXER. Add nuts. Pour fudge into pan and chill. Cut when cold. (Fudge will stay soft, and not completely harden.) |