Baileys Chocolate Fudge Recipes
BAILEYS FUDGE
This is the easiest fudge... recipe can be changed to suit the alcohol you like e.g. Rum, Brandy, Kahula, Whiskey are all the types of alcohol I have used. Favourite Nuts may be added, thinned with a little cream it can be changed into a sauce to top Ice Cream or used as a frosting, endless uses. Enjoy
Provided by Sabra_1
Categories Candy
Time 8m
Yield 50 serving(s)
Number Of Ingredients 3
Steps:
- Line a 12x6 bar pan or slice pan with baking paper.
- Heat the condensed milk carefully.
- Melt the chocolate in a microwave 30 second bursts, stirring after each burst so it doesn't burn. Add to the condensed milk and then mix in Baileys.
- Pour into your lined bar pan and set--leave to cool at room temp or if very warm were you live pop into the fridge to set.
- Cut into pieces and watch it disappear.
- We serve at the cafe with hot chocolate and moccachino--great gift wrapped and given for presents.
Nutrition Facts : Calories 85.8, Fat 4.4, SaturatedFat 2.7, Cholesterol 3.5, Sodium 12.3, Carbohydrate 11.8, Fiber 0.7, Sugar 10.8, Protein 1.1
BAILEY'S FUDGE
'Tis the season for all things rainbow, and if this Baileys fudge doesn't get you in the mood for St. Patrick's Day, nothing will!
Provided by Amanda Formaro
Categories Desserts
Time 5m
Number Of Ingredients 4
Steps:
- Line a loaf pan with parchment paper and set aside.
- Place the chocolate in a microwave safe bowl and add the sweetened condensed milk.
- Heat for 30 seconds and stir well for 30 seconds to dissolve the chocolate chips. You may need to reheat for another 20 seconds to fully melt the chocolate chips.
- Once the mixture is smooth, add in the Bailey's and optional vanilla.
- Fold the fudge mixture out into the loaf pan and smooth flat with your spatula.
- Refrigerate for 2 hours or overnight.
- Pop the parchment paper out of the loaf pan and cut the Bailey's fudge into 1 inch squares. Store in a sealed container.
Nutrition Facts : ServingSize 1 piece, Calories 55 kcal, Carbohydrate 7 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 9 mg, Sugar 7 g
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BAILEY'S CHOCOLATE FUDGE - BLUE BOWL
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5/5 (6)Total Time 30 minsCategory DessertCalories 148 per serving
- NOTE: When making fudge, it's important to read the recipe carefully and have all your ingredients and utensils out and ready before you begin - once the fudge is cooking it's important to stir it constantly to avoid burning and to move quickly so you can get the fudge in the pan before it starts to harden.
- Prep: Line a 9x13 baking dish AND an 8x8 baking dish with foil and spray well with non-stick cooking spray. Yes, this recipe makes that much fudge!Add all the chocolate chips, the marshmallow creme, vanilla, and Bailey's to a LARGE mixing bowl. No need to stir or mix. Keep the pans and the bowl with the chocolate in reach - once the fudge is ready to be poured into the pans you need to move fast.
- Make the Fudge: In a medium saucepan, combine the butter, evaporated milk, and sugar. Bring to a gentle boil over medium heat. Once it starts to boil, let cook for 10 minutes (set a timer!) while stirring constantly, so it doesn't burn. Immediately pour the mixture into the bowl with the chocolate after the 10 minutes. Stir quickly to combine everything. Once the mixture is smooth, pour it into the prepared pans immediately. Let the pans sit out for about an hour (or until the pan is relatively cool) and then cover the pans with foil and transfer to the fridge.
- Serve + Store: Cut into squares once completely cool. Store, tightly covered, in the fridge for up to 2-3 weeks.
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