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.
- 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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