How many times do I hear myself say, "where is that big orange binder?" or "has anyone seen that big orange binder?" The big orange binder has been accumulating recipes, kinspiration & original recipe cards tucked into plastic sleeves for my entire-almost-forty year existence. "The Big Orange Binder" is an organization attempt. It's a recipe with a story neatly packaged in a place where I'll always be able to find the ever-elusive . . . Big Orange Binder.

Monday, November 19, 2012

Bailey's Irish Cream Fudge from Krismus

4 1/2 cups sugar
1 can evaporated milk
1/2 lb butter
2 pkgs (12 oz each) of milk chocolate chips
1 pkg (12 oz) of semi sweet chocolate chips
2 jars (7 oz) marshmallow cream
2 tsp vanilla
2/3 cup baileys Irish cream
2 cups chopped nuts, optional

Method: in large bowl, put chocolate chips, marshmallow cream, vanilla, Irish cream and nuts. Set aside.  Heat butter, sugar, milk to boil, reduce heat & cook slowly for 11 minutes, stirring constantly. Pour milk mixture over the ingredients in the bowl and stir slowly to blend. Do NOT use a mixer.  Pour fudge into buttered 9x13 pan. Chill. When fudge is cold, cut into uniform pieces. Makes approximately 5 pounds.

**Notes on this recipe: this fudge does not get hard.  It stays soft, so if you are gifting, use small tins & package the whole works instead of cutting.

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