Irish Cream Fudge |Cooking With Amanda

Sometimes as a parent, I need to stop worrying about what my kids want to eat, and create delicious treats for my husband and I. Treats that include booze, of course!

I love ending a day with a decaf coffee spiked with a little Bailey's Irish Cream. So it occurred to me, why not make a fudge recipe using Bailey's?

The fear that my children might sneak and enjoy this fudge was in the back of my mind, but my husband was getting together with coworkers, and we thought this might be a nice treat for them. I created this fudge before Valentine's Day (sorry it took so long to share it), so it was fun to give out little gifts to his coworkers to bring home to their spouses.

What I didn't realize, is that my husband may not have made it clear about the booze in the fudge. So when he heard back from a few that their "family" loved the fudge, he felt a little guilty.

But seriously, there isn't enough booze to cause any alarm… 1/4 cup in a whole pan of fudge. But it is enough to give such a delicious taste.

If you're feeling adventurous, add in half a teaspoon of Espresso Powder after the mixture has boiled. Beat it in with the chocolate and marshmallow cream. Now you've got a coffee and Bailey's fudge! You can think of me sipping my hot drinks while you enjoy piece after piece of this creamy treat.

I topped mine with a drizzle of white chocolate and some chocolate jimmies. (Do you call them jimmies or sprinkles?) I guess that's a debate for another day!

You can store this fudge in an airtight container at room temperature for a week, or refrigerate it for a couple weeks. If I know I'm going to be storing it for a few weeks, I cut off pieces as I need them. Fudge tends to dry out after being cut, so only cut what you need. Don't worry, I won't judge if you need all of it. NOW.

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Irish Cream Fudge Recipe

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Ingredients

2 cups granulated sugar
1/2 cup heavy cream
1/2 cup unsalted butter
1/4 cup baileys irish cream
7 ounces marshmallow cream
12 ounces milk chocolate chips

For Garnish:

1/2 cup white chocolate chips, melted
1/4 cup chocolate sprinkles, jimmies

Directions

Line a 9inch square dish with parchment paper. Set aside.
In a large mixing bowl, add milk chocolate chips and marshmallow cream. Set aside.
In a large saucepan, combine sugar, butter, and cream. Heat over medium high heat, stirring constantly, until mixture begins to boil. Continue boiling for 3-4 minutes (at a rolling boil). Remove from heat and add Bailey's Irish Cream. Pour over chocolate chips and marshmallow cream.
Using an electric mixer, beat mixture until chocolate chips are melted and fudge is creamy (about 1-2 minutes).
Pour into prepared pan. Refrigerate fudge for 4 hours.
For the garnish, drizzle melted white chocolate over the fudge and add chocolate sprinkles. Cut and serve!