Easy fudge with marshmallow creme, enhanced with a shot of Bailey’s Irish Cream or your favorite libation. You can sub out the Irish Cream with almost any liqueur.
Ingredients
1-1/2 cups butter
3 cups granulated sugar
2/3 cup evaporated milk
1 (7-ounce) jar marshmallow crème
1 (12-ounce) bag semi-sweet chocolate chips
1.7 fluid ounces Irish Cream or your favorite liqueur (this is a mini airline-sized bottle, or 3.5 tablespoons)
2 cups chopped walnuts or pecans (optional)
Directions
- Generously spray two 8-inch square baking pans with non-stick spray.
- In a 3-quart sauce pan – preferably enameled cast iron – melt butter, sugar and evaporated milk. Bring to a boil, turn down heat to a low boil and cook for 5 minutes. Turn off heat and mix in marshmallow crème.
- Once that is incorporated, mix in the chocolate chips until mixture is an even chocolate color, then add the Irish Cream and nuts, mixing thoroughly.
- Pour mixture into prepared pans and cool thoroughly before cutting into squares and serving.
Notes
- Submitted by “Wedge Antilles”, who adds: “When I bake cookies for Christmas, I also make this super easy but delicious tasting fudge. I also use other liqueurs in place of the Irish Cream such as Kahlua, brandy, Kirsch, spiced/flavored rum and the new flavors of Kahlua mixing and matching nuts, coconut and dried fruits to match the liqueurs such as coconut with coconut rum, Kirsch and dried cherries and Kahlua Hazelnut and hazelnuts.” Thank you, Wedge. Remember, the Force will be with you, always!