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Bailey's Irish Cream Fudge?

10 years ago

The recipe I have calls for 2 of the 12 oz. bags of milk chocolate chips and I have only semi-sweet chocolate chips. Can't go out again. Do you think using the semi-sweet chips would be okay or just forget about making it this year?

Comments (10)

beachlily z9a
10 years ago
Use the semi-sweet chips. It will be much better! I don't use milk chocolate for anything!

Merry Christmas!
bcskye
Original Author
10 years ago
Well, I think I've answered my own question. Found another recipe (not the one I've had for twenty-five years) called Irish Cream Truffle Fudge that calls for the semi-sweet and white chocolate chips. I have both so it is the one that will be made.

Madonna
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Here is a recipe for Bailey's Irish Cream fudge: 1 stick butter, Whole Foods 365 brand 2 cups granulated sugar, C&H brand 1/2 cup heavy whipping cream, Whole Foods 365 brand 1/3 cup Bailey's Irish Cream, or similar 2 teasp. instant coffee granules, Starbucks VIA French Roast brand 1 teasp salt, Morton's brand 2 cups semi-sweet chocolate chips or finely chopped dark chocolate, Hershey's brand 7.5 oz container of marshmallow fluff, Kraft brand 1 teasp vanilla extract, McCormick brand Directions: Line an 8X8 dish with foil. Add the chocolate to a large mixing bowl; set aside. In a medium sized saucepan over medium heat, add the butter, sugar, cream, Irish cream liqueur, instant coffee granules and salt. Stir until the sugar and butter melt. Continue to cook the fudge, stirring frequently, until it comes to a boil. Continually scrape sides of the pan to prevent mixture from sticking to them. Once boiling, insert a candy thermometer and cook until it reads 233 degrees Fahrenheit (114 C) on the thermometer. At this point, remove from heat. Once the fudge reaches the desired temperature remove the saucepan from the heat and add to the mixing bowl with the chocolate; add the marshmallow cream. Stir until the chips and marshmallow cream are melted and well blended. Add the vanilla and stir well. Pour the fudge into the prepared pan. Allow it to set at room temperature for 2 to 3 hours; place in refrigerator afterwards.
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Gina, you haven't offended anyone, I'm sure! It's not your fault what someone else named these cupcakes. As a non-drinker, I'm not familiar with names of drinks, and unfortunatly, the first thing that "Car Bomb" brings to mind are terrorists and car bombs in Iraq, and other places. There is so much of that going on, & we've all seen and heard far too much of that type of thing, I think. And that's why the name is offensive. Foodsonastump, you are absolutely right! Definitely NOT a good thing to introduce the flavor of ANY kind of alcohol to kids! Anyone who has dealt with alcoholism in any way shape or form, even at a distance, knows that! But I won't get on that soap box this morning. Actually, even though I am not a 'drinker' I do love to cook & bake with it, and love to eat the finished products. I'm not familiar with the flavor of guiness, but I do think these cupcakes sound very good, and am clipping it to try soon. Thanks, Gina, for posting it. Rusty
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I made this a while back. I pieced a recipe together from three or four different sources. I was very happy with the creaminess of the filling, due partly to the water bath. The one thing I did notice is that the flavor of the Bailey's was a bit harsh for my taste. But the second day it was wonderful, so I think it's a recipe that benefits from a bit of aging - or cut back on the Bailey's. Incredibly rich and will serve a large group. Just a sliver is plenty. Bailey's Irish Cream & Double Chocolate Cheesecake Serving Size : 12 (at least) Categories : Desserts Â Cheesecakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crust: 1 1/3 cups chocolate wafer cookie crumbs -- (about 18 wafers) 2 tablespoons sugar 1/4 cup butter -- melted Filling: 1 1/2 pounds cream cheese -- room temperature 3/4 cup sugar 3 eggs -- room temperature 1/3 cup Bailey's Irish Cream 1 teaspoon vanilla 3 ounces white chocolate -- chopped fine (preferably Callebaut) Topping: 1 1/2 cups sour cream 1/4 cup powdered sugar 1 1/2 ounces white chocolate -- grated Butter 9-inch springform. Butter sides and bottom. Put parchment around insides (not bottom). Wrap pan in heavy-duty foil and tie with kitchen string. Preheat oven to 325Â°. Mix crumbs, sugar and melted butter. Pat into bottom and up sides (as far as they'll go) of springform. Mix cream cheese and sugar. Use lower speed of mixer. Do not over-aerate. Meanwhile, blend eggs, Bailey's, vanilla. Gradually add to cream cheese mixture. Stir in chopped white chocolate. Pour into pan. Place pan in a larger pan in oven. Pour in hot water no more than halfway up the sides. Bake approximately 60 minutes, until the cheesecake is set. Remove from oven. Leave in water about 15 minutes. Then remove pan and cool on rack. Mix sour cream and powdered sugar and spread on cheesecake. Refrigerate at least 6 hours. Sprinkle chocolate and additional cookie crumbs (if desired). Serve. Carol
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Twas the night before Christmas and all through the kitchen;
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Comments (16)
What a delightful rendition ...... ;-) It's been awhile since I've had a crowd in. Take Mario Batali's advice and wear Crock's, and my advice -- do as much ahead as possible. We had our low-keyed Christmas and our granddaughter's 18th birthday celebration in Tennessee. Left on Friday and got back last night to 13-inchs of snow, and wonderful neighbors who had our drive cleared by the time we got back. I think we'll be clearing their drive the rest of the winter to pay them back :-). Our son has the flu, so we'll hopefully see him for New Year's Day and hold off on Christmas Dinner until then. Since we'll be free on Christmas Day, we'll volunteer at the annual FREE Christmas Dinner a friend of my parents has done for the community for 30-years, and deliver meals to shut-ins. With all this snow, there is sure to be more requests for deliveries than normal. You just never know how things will turn out, do you :?) Merry Christmas everyone. -Grainlady
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bcskye
Original Author
10 years ago
Thank you, beachlily. I used the semi-sweet with the 1/2 c. white chips that it called for and tasted it before it went in the fridge. It is really yummy. Thanks for your encouragement and I hope you have a Merry Christmas, too.

Madonna
doucanoe
10 years ago
Ok, so you can't ask a question about something so sinful as Irish Cream Fudge and then not share the recipe....can you? LOL

Linda
bcskye
Original Author
10 years ago
Here is the recipe from Allrecipes, Linda:

IRISH CREAM TRUFFLE FUDGE
3 c. semisweet chocolate chips
1 c. white chocolate chips
1/4 c. butter
3 c. confectioners' sugar
1 c. Irish Cream liqueur
1 1/2 c. chopped nuts
TOPPING:
1 c. semisweet chocolate chips
1/2 c. white chocolate chips
4 T. Irish Cream liqueur
2 T. butter
In the top half of a double boiler melt the 3 c. semisweet chocolate chips, 1 c. white chocolate chips and 1/4 c. butter until soft enough to stir.
Stir in the confectioners' sugar and Irish Cream until mixture is smooth. Stir in nuts. Place mixture in a prepared 8 x 8 inch buttered pan and lay a sheet of plastic wrap over the top; press and smooth top down.
In the top half of a double boiler, melt remaining chocolate chips 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.

I didn't use a double boiler. I melted the chips in the Microwave 45 seconds at a time until they were melting. I also didn't put a top layer on it and the main layer turned out with a nice wavy look.. I put foil in a rectangular pan larger than an 8 x 8 inch one. Figured it would be easier to get out of the pan and cut.

Haven't cut it yet, but licked the bowl clean and it really tasted very, very good. Only have two kids coming over to keep away from the fudge, but will make rolo candies on top of pretzels for them.

So now make something sinful!!!

Madonna
doucanoe
10 years ago
Thanks, Madonna, that does sound sinfully good!

Merry Christmas
Linda
annie1992
10 years ago
Merry Christmas, Madonna. I'm too late for this, but I always use semi sweet or even the "Special Dark" chocolate for fudge, I just like it better than milk chocolate.

Yours sounds like something my brother would love, he's the Irish Cream drinker in my family. Mother would probably help him by eating a few pieces too, although she prefers Kahlua. It might be good with that too. LOL

Annie
bcskye
Original Author
10 years ago
Well, the fudge went over well for those that tried it. My niece, who is a wine expert and buyer for one of the upscale wine shops was the first to try it and loved it. She took some home with her. My friend who I have never seen drink anything tried it, then tried it again and asked for the recipe. She took some home with her and when I talked to her later this evening, said she'd eaten almost all of it. She's asked about making it with Amaretto and I think it would be good so I expect her to try that, too. Heck, I may do that myself since I have two bottles of Amaretto in my stash. My sister wouldn't try it, but took some home. Her ex-husband and his girlfriend were drinking beer they brought so didn't want anything sweet. I liked it and have plenty left to keep me happy. I'd say its a keeper.
mustangs81
10 years ago
I am going to make this for a party next week!!

No, on second thought I'll make it for me and not share it at the party as I'm sure most won't like it :)
annie1992
10 years ago
Cathy, be sure to tell us how awful it was, and how you couldn't serve it to your guests so you had to eat it all yourself so as not to waste ingredients. (grin)

Annie

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