When I was in middle school, I absolutely LOVED going to Great America (our local theme park) and riding all the roller coasters. At the end of every day, I would get a big piece of fudge and eat it in the car on my way home. I remember the fudge shop having many many different flavors, though I tended to be a pretty loyal fan to the thick, rich chocolate fudge.
With St. Patrick’s day soon approaching, I wanted to make a slightly more adult version of this sweet treat. Here is my recipe for Bailey’s Irish Cream Fudge!
- 16 ounces semi-sweet chocolate
- 8 ounces sweetened condensed milk
- 1/2 C of Bailey’s Irish Cream (or a similar liquor)
1. Create a double broiler- put water into a pot and heat it until he point right before boiling, then turn it to low. Place a tight fitting bowl on top to trap the heat inside.
2. Melt together the condensed milk and chocolate in the bowl. Stir constantly so it creates a very gooey but smooth texture. (This should take some time to do thoroughly and warning, if your arms look like mine, you might get a little tired mixing.)
3. Turn off the heat. Add in the irish cream slowly in parts. Mix each portion in thoroughly before adding the next.
4. Spoon into a foil lined 8 x 8 pan. Once it is all inside put a piece of aluminum foil over the chocolate and press down to get rid of any air bubbles. Don’t be afraid to really press down firmly (it won’t stick!)
5. Put it in the fridge for about 30 minutes or until completely cool. Cut with a sharp knife and serve. If you want to give it as a gift, line decorative tins with wax paper before putting in the fudge. It makes a great gift!