Baileys Vanilla Bean Fudge

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.


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