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Photo courtesy notsohumblepie.blogspot
This scrumptious fudge recipe comes from one of our favorite blogger/bakers, "Miss Humble," keeper of notsohumblepie.blogspot.com. It's perfectly rich and creamy and will put that bottle of Baileys in your home bar to good use. Also check out her out-of-this-world recipe for rum cream-filled donuts in our March/April 2010 issue.
2 cups granulated sugar
1 stick unsalted butter
1/3 cup heavy cream (40% milk fat)
1/2 cup plus one tablespoon Baileys Irish cream
2 cups good quality white chocolate chips
1/2 vanilla bean scraped, reserving seeds
7 oz. jar marshmallow creme
Line a 9x9 inch pan with foil and coat with a little butter or nonstick spray.
Combine sugar, butter, heavy cream and Baily's into a heavy-bottomed saucepan and bring to a boil over medium heat. Once boiling, attach a candy thermometer and reduce the heat to a hair above medium low and cook for 7-10 minutes until your thermometer reads 234° F, stirring constantly.
Once your mixture hits the appropriate temperature, remove from heat and add the white chocolate chips, stirring vigorously with a wooden spoon until the chocolate has melted and the mixture is smooth. Add the vanilla bean and marshmallow creme and mix until well blended.
Pour the mixture into your prepared pan and allow to cool on a wire rack until room temperature.
Makes about 64 pieces.