posted by Marlen 11-25-100 5:33 AM
Bailey's Fudge
4 1/2 cups granulated sugar
1 (12 oz.) can evaporated milk
1/2 lb. butter
2 (12 oz.) pkgs. milk chocolate chips
1 (12 oz.) pkg. semisweet chocolate chips
2 (7 oz.) jars marshmallow cream
2 tsp. vanilla
2/3 cup Bailey's Irish Cream
2 cups chopped nuts -- optional
Set chocolate chips, marshmallow cream, vanilla, Bailey's, and nuts in a very large bowl. Set aside for later.
Bring butter, sugar, and milk to a boil and then cook slowly for 11 minutes, stirring constantly. Pour milk mixture over the other ingredients and stir slowly to blend. (Do not use mixer.) Pour into a foil lined and buttered 10x15-inch pan and chill. Makes about 5 pounds.
NOTES : The alcohol makes it a soft set fudge. I find it easiest to cut out of the freezer. I lift it out of the pan with the foil, discard foil and cut it on a cutting board using a cold chef's knife.