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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Here's a great fudge for St. Paddy's Day ;-) Ingredients:
3/4 cup butter |
3 cups sugar |
1/2 - 3/4 cup evaporated milk |
1/3 cup baileys irish cream |
1 tbsp. instant coffee |
1 jar marshmallow creme (7 oz) |
1 package vanilla chips, 12 oz. (i like to use butterscotch) |
1 tsp. vanilla |
1 cup chopped hazelnuts (filberts) |
Directions:
1. In a microwave safe large cup, cook Irish Cream on HIGH 30 to 45 seconds until hot enough to dissolve the instant coffee.
2. In a large saucepan or Dutch oven, on medium heat, melt the butter, add sugar, evaporated milk, Irish Cream and coffee mixture, marshmallow creme and blend well.
3. Bring to a full boil, stirring constantly, for 5 minutes.
4. Remove from heat and stir in vanilla chips until completely melted and mixed thoroughly.
5. Stir in the vanilla and hazelnuts until mixed well.
6. Pour into a greased 8-inch square pan and spread evenly.
7. Chill until set and cut into 1-inch squares.
8. Makes 2 lbs.
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