Irish Cream And Macadamia Nut Fudge Recipes

IRISH CREAM FUDGE

Steps:

• In a very large bowl, combine the 2 packages of milk chocolate chips, the one package of semisweet chocolate chips, both jars of marshmallow cream, 2 teaspoons of vanilla extract, the Irish Cream, and nuts if you are adding them.
• Set this mixture aside.
• Line a 10-x-15-inch pan with foil and spread lightly with butter or margarine.
• In a medium sized saucepan, combine 4 1/2 cups of granulated sugar, 1 can of evaporated milk, and 1/2 pound of butter.
• Bring to a gentle boil over medium heat first and then cook slowly, stirring constantly for about 10 minutes.
• Pour the milk mixture into the very large bowl holding 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.
• Pour the fudge into the prepared pan and chill until set.

FUDGE OF THE IRISH

Steps:

• Grease an 8-inch square baking pan and line with 2 pieces of parchment paper about 14 inches long; allow the ends of the paper to hang over the sides of the pan by several inches.
• Stir evaporated milk, light brown sugar, white sugar, unsalted butter, and salt in a heavy saucepan over medium heat until the mixture forms a thick, smooth syrup.
• Bring to a boil, reduce heat to medium-low, and cook until a candy thermometer inserted into the center of the boiling syrup without touching the bottom of the pan reads 238 degrees F (112 degrees C), 20 to 30 minutes. Stir often. Candy temperature will rise slowly at first, then more quickly as temperature increases; watch carefully.
• Remove saucepan from heat and stir in the Irish cream liqueur and vanilla extract until thoroughly combined.
• Scrape the mixture into the work bowl of a large stand mixer fitted with beaters; set the machine on low speed and mix in confectioners' sugar in 3 additions, allowing the sugar to blend in completely before adding the next addition. Scrape down the bowl frequently and mix fudge until completely smooth, about 2 minutes.
• Scrape fudge into the prepared baking pan and place on a level surface to cool and set up, 3 to 5 hours.
• Use the parchment paper ends as handles to lift the fudge out of the baking pan before slicing into cubes for serving.

IRISH CREAM TRUFFLE FUDGE

Steps:

• Butter a 8x8 inch pan.
• In the top half of a double boiler melt the 3 cups semisweet chocolate chips, 1 cup white chocolate chips and 1/4 cup butter until soft enough to stir.
• Stir in the confectioner's sugar and Irish cream until mixture is smooth. Stir in nuts. Place mixture in the prepared pan and lay a sheet of plastic wrap over top; press and smooth top down.
• In the top half of a double boiler melt remaining chocolates until soft. Remove from heat and with a fork beat in the butter and Irish cream until smooth. Spread topping over cooled fudge with a knife. If a smooth top is important place plastic wrap over the top. Refrigerate until firm, 1 to 2 hours at least. This fudge can be easily frozen.

IRISH CREAM FUDGE RECIPE BY TASTY

Steps:

• In a saucepan, melt the butter, brown sugar, golden syrup, and double cream over a low-medium heat and mix gently until combined.
• Once combined, place a sugar thermometer into the saucepan and heat the mixture until it reaches 116˚C (240˚F), stirring every now and then.
• Take off the heat and mix in the dark chocolate and Irish cream.
• Pour into a baking tin and then pour the white chocolate in the middle.
• Using a cocktail stick or the handle of a spoon, swirl the white chocolate into the dark chocolate mixture.
• Chill in the fridge until solid. Cut into squares.
• Enjoy!

SIMPLE MACADAMIA NUT FUDGE

Steps:

• Line two 9-in. square pans with foil; butter the foil with the 2 teaspoons butter. Set aside. , In a large heavy saucepan, combine the sugar, milk and remaining butter. Bring to a gentle boil. Cook for 5 minutes, stirring constantly. Remove from the heat; stir in 2 cups nuts, chopped chocolate, chocolate chips, marshmallow creme, vanilla and salt if desired., Pour fudge into prepared pans; sprinkle remaining nuts over top and press in lightly. Refrigerate until firm. Using foil, lift fudge out of pans. Discard foil; cut fudge into 1-in. squares. Store in an airtight container.

BAILEY'S IRISH CREAM AND MACADAMIA NUT PIE

Steps:

• Preheat oven to 300 degrees.
• With an electric mixer, cream together sugar, butter, and salt.
• Add the eggs and mix well.
• Add the corn syrup and bailey's and mix well again.
• Stir in the chocolate chips and nuts by hand.
• Pour into unbaked pie shells and bake for 90 minutes or until a knife inserted in the center comes out clean.