I found this recipe at Not So Humble Pie
Ingredients:
2 cups granulated sugar
1/2 cup unsalted butter
1/3 cup heavy cream (40% milk fat)
1/2 cup plus one tablespoon Baileys Irish cream
2 cups good quality white chocolate chips
1/2 vanilla bean scraped, reserving seeds
7 ounce jar marshmallow creme
Directions:
Line a 9x9 inch pan with foil and coat with a little butter or nonstick spray.
Combine sugar, butter, heavy cream and Irish creme into a heavy bottomed sauce pan and bring to a boil over medium heat. Once boiling, attach a candy thermometer and reduce the heat to a hair above medium low and cook for 7-10 minutes until your thermometer reads 234°F , stirring constantly.
Once your mixture hits the appropriate temperature, remove from heat and add the white chocolate chips, stirring vigorously with a wooden spoon until the chocolate has melted and the mixture is smooth. Add the vanilla bean and marshmallow creme and mix until well blended.
Pour the mixture into your prepared pan and allow to cool on a wire rack until room temperature. Cut, wrap, and you're good to go.
If you're in a rush you can also cool the fudge in the fridge without any ill effects.
This fudge freezes well and is best stored in an air tight container or wrapped, at room temperature.
This recipe is also linked to...
This month we're on the hunt for the MOST AMAZING FUDGE recipe. Check out the what we've come up with and place your votes...
Ingredients:
2 cups granulated sugar
1/2 cup unsalted butter
1/3 cup heavy cream (40% milk fat)
1/2 cup plus one tablespoon Baileys Irish cream
2 cups good quality white chocolate chips
1/2 vanilla bean scraped, reserving seeds
7 ounce jar marshmallow creme
Directions:
Line a 9x9 inch pan with foil and coat with a little butter or nonstick spray.
Combine sugar, butter, heavy cream and Irish creme into a heavy bottomed sauce pan and bring to a boil over medium heat. Once boiling, attach a candy thermometer and reduce the heat to a hair above medium low and cook for 7-10 minutes until your thermometer reads 234°F , stirring constantly.
Once your mixture hits the appropriate temperature, remove from heat and add the white chocolate chips, stirring vigorously with a wooden spoon until the chocolate has melted and the mixture is smooth. Add the vanilla bean and marshmallow creme and mix until well blended.
Pour the mixture into your prepared pan and allow to cool on a wire rack until room temperature. Cut, wrap, and you're good to go.
If you're in a rush you can also cool the fudge in the fridge without any ill effects.
This fudge freezes well and is best stored in an air tight container or wrapped, at room temperature.
This recipe is also linked to...
This month we're on the hunt for the MOST AMAZING FUDGE recipe. Check out the what we've come up with and place your votes...
5 comments:
Mmmmmmmmmmm. I made a Bailey's Fudge too, but it was slightly different. I hope you'll stop by and see it - Bailey's Irish Cream and Pistachio Fudge.
:)
ButterYum
http://butteryum.blogspot.com/2011/12/baileys-irish-cream-and-pistachio-fudge.html
This would be a great Christmas fudge. I love Baileys.
Yum! Definitely want to try this! Happy Holidays, fellow fudge challenger :)
What a beautiful presentation!
This looks awesome!
I'm #2 (Nutella fudge w/ sea salt). I would love for you to stop by my blog if you haven't already :)
http://thecrunchymamacita.blogspot.com/2011/12/nutella-fudge-with-sea-salt.html
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