Fudge of the Irish
Once you start eating this fudge, you cannot stop. It is utterly addicting, and you will be angry at your own lack of self-control as you reach for another piece. This is a true family favorite and I make it for St. Patrick’s Day, during the holidays, for birthdays, for gifts … for no reason at all. The best part is how ultimately simple this recipe really is.
Fudge of the Irish
- 7 ounces marshmallow cream/fluff
- 12 ounces dark chocolate chips (or 6 ounces dark chocolate chips and 6 ounces semisweet chocolate chips)
- 2 cups granulated sugar
- 6 tablespoons unsalted butter
- ½ cup heavy cream
- ¼ cup Bailey’s Irish Cream
- 3 ounces white chocolate chips
- 1 tablespoon green nonpareils (sprinkles)
- 1 tablespoon gold nonpareils
- Line a 9-inch square baking dish with parchment paper. Set aside.
- In a large mixing bowl, add chocolate chips and marshmallow cream and set aside.
- In a large saucepan, combine sugar, butter, and heavy cream over medium-high heat and stir constantly until mixture begins to boil. Watch carefully and keep at a rolling boil for 4-5 minutes, stirring constantly.
- Remove mixture from heat and slowly stir Irish cream into the hot cream mixture. Pour this hot mixture over the chocolate chips and marshmallow cream in the mixing bowl.
- Using an electric mixer, beat the mixture until the chocolate is completely melted and the mixture is creamy, about 1-2 minutes. Pour into prepared pan and refrigerate for 4 hours.
- Once the fudge has chilled, melt the white chocolate chips in the microwave or in a double boiler. Drizzle the white chocolate over the fudge (it helps to do it off a spoon). Evenly spread sprinkles over the top and chill for 1 hour. Remove the fudge by lifting the parchment paper out of the pan, then cut into 1-inch or 2-inch pieces.
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