I love Bailey’s and any dessert made with it immediately catches my eye. Seeing that I’m also a big fan of making candy, especially fudge, I knew that I couldn’t go wrong with this recipe. It’s pretty simple to make, and doesn’t even require a candy thermometer. You just melt the ingredients together in two separate steps, pouring the second layer over the cooled first layer. After a couple of hours in the refrigerator, you cut it into squares and you’re ready to enjoy! The Bailey’s flavor really came through, but it wasn’t overpowering and went together very well with the chocolate. If you’re still looking for a St. Patrick’s Day dessert, this may be the answer!
Irish Cream Truffle Fudge
- 3 cups semisweet chocolate chips
- 1 cup white chocolate chips
- 1/4 cup butter
- 3 cups confectioners’ sugar
- 1 cup Irish cream liqueur
- 1 1/2 cups chopped nuts
- 1 cup semisweet chocolate chips
- 1/2 cup white chocolate chips
- 4 tablespoons Irish cream liqueur
- 2 tablespoons butter
- Butter a 8×8 inch pan.
- In the top half of a double boiler melt the 3 cups semisweet chocolate chips, 1 cup white chocolate chips and 1/4 cup butter until soft enough to stir.
- Stir in the confectioner’s sugar and Irish cream until mixture is smooth. Stir in nuts. Place mixture in the prepared pan and lay a sheet of plastic wrap over top; press and smooth top down.
- In the top half of a double boiler melt remaining chocolates 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.