Irish Crème Fudge

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 Creme such as Kahlua, bandy, 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.

3 sticks of butter (3/4 pound)
3 cups granulated sugar
2/3 cup evaporated milk
1 7-ounce jar marshmallow crème
1 (12-ounce) bag semi-sweet chocolate chips
1 bottle (airline size or nip) or 1 shot Irish Crème
2 cups walnuts or pecans - optional
2 8-inch square pans sprayed 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 Crème and nuts, mixing thoroughly.

Pour mixture into pans and cool thoroughly before cutting into squares and serving.

Note: Submitted by Wedge Antilles.

Servings: 128

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