Thursday, April 2, 2009

Bailey's Truffle Fudge

Bailey's Truffle Fudge by
3 c semi-sweet morsels
1 c vanilla chips
1/4 c butter
3 c powdered sugar
1 c Bailey's Irish Creme
1/2 c chopped nuts

Topping: 1 c semi-sweet morsels
1/2 c vanilla chips OR more chocolate for darker fudge
2 T butter; cut in pieces
4 T Bailey's

Fudge: Melt all morsels with butter until they are soft enough to stir smooth. Do not overheat. Add chocolate/butter mixture to powdered sugar and Bailey's. Stir until smooth. Add nuts if desird. Mix well. Place fudge in 8" square pan sprayed with cooking spray (or lined with foil). Lay a sheet of plastic wrap on top & gently press to smotth fudge. Topping: Melt chips until smooth. Remove from heat. With a fork, beat in butter & Bailey's until smooth. Spread topping over fudge with a knife, If a very smooth topping is desired, use a piece of plastic as done on fudge. Refrigerate until firm, 1-2 hours. Can be frozen. Makes 64 pieces.

No comments: