Best Baileys Irish Coffee Cream Fudge Recipes

BAILEY'S IRISH COFFEE CREAM FUDGE

Steps:

• In a small bowl combine Bailey's and coffee crystals. Microwave on high for 10 seconds. or until melted and dissolved.
• In a medium saucepan, over medium heat, melt butter,evaporated milk, sugar and marshmallow cream. Slowly add the Bailey's coffee mixture; stir well. Boil for 5 minutes
• Remove from heat and stir in chips and vanilla extract. Stir for approximately 3-4 minutes until smooth. Pour into a foil lined 8x8" pan. Chill to set.

BAILEY'S IRISH CREAM FUDGE

Steps:

• Line an 8 x 8 - inch or 9 x 9 - inch baking dish with parchment paper. Set aside.
• Combine all the ingredients in a large saucepan, and heat over low heat. Stir constantly making sure to reach the bottom of the pan to ensure no chocolate chips stick and burn.
• Continue stirring for approximately 5 to 6 minutes or until the chocolate chips melt completely and all the ingredients are well mixed.
• Pour the mixture into the prepared baking dish, and use a silicone spatula to smooth into an even layer. Transfer to the refrigerator to cool for at least 3 to 4 hours.
• Cut into squares, and serve. Store any leftovers in the refrigerator for up to 5 days.

BAILEYS IRISH COFFEE CREAM FUDGE

Steps:

• 1. In a small bowl, combine Baileys and coffee crystals. Microwave on high for 10 seconds or until melted and dissolved.
• 2. In a medium saucepan, over medium heat, melt butter, evaporated milk, sugar, and marshmallow cream.
• 3. Slowly add the Baileys coffee mixture; stir well.
• 4. Boil for 5 mins.
• 5. Remove from heat. Stir in chips and vanilla extract. Stir for approx. 3-4 mins until smooth.
• 6. Pour into a foil lined 8x8" pan. Chill to set.

BAILEYS IRISH CREAM FUDGE

Steps:

• 1. In a very large bowl, combine the milk chocolate chips, semi-sweet chips, marshmallow cream, vanilla, and Baileys Irish Cream. Set aside.
• 2. Line a 10x15" baking pan with foil. Lightly spray with cooking spray.
• 3. In a medium saucepan, combine granulated sugar, evaporated milk, and butter. Bring to a gentle boil over medium heat. Cook slowly and stir constantly for 10 minutes.
• 4. Pour the hot mixture into the bowl with the chips. Stir slowly by hand to combine. It is important to do this step by hand NOT with a mixer. Stir for approx. 2-3 minutes.
• 5. Pour fudge into greased pan and chill to set.

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.