![]() ![]() Plus they are heat-resistant and have a lifetime warranty. Spatula Tip: if you just want the flavor of Bailey’s without adding in the alcohol content (especially since its not being “baked off” in this recipe), you can use the Bailey’s coffee creamers or an Irish Cream-flavored coffee creamer in it’s place. Scroll down to the printable recipe card for full measurements. Sweetened Condensed Milk Chocolate Chips They have a great variety of Irish Cream Whiskeys to choose from.Ĭheck out our quick recipe video to see how easy this Bailey’s Irish Cream Fudge is to make (the video shows our chocolate version, but the method is the same) and then don’t forget to scroll down to grab your free printable recipe: Purchasing from them supports local retailers, too. Remove from heat and add the vegan butter, chocolate and vanilla and stir in vigorously. Set a timer and once boiling let it boil, while stirring constantly, for exactly 7-minutes. I often order my liquor from Drizly because they have a quick delivery time (sometimes within 40 minutes) and no expensive mark-ups. Add the soy milk and sugar to a heavy bottomed pot or saucepan and heat on medium high heat, stirring continuously until boiling. If yours isn’t hardened after a few hours, try leaving it overnight. The fudge will harden the longer it sets in the fridge. This will allow you more control over the texture – make sure your fudge “batter” looks like mine does in the video and pictures. My fudge isn’t setting up or hardening like the pictures – what can I do? While I have had no issues with these increments (and have made this recipe several times), you may want to start off using just 1/4 cup of sweetened condensed milk and then adding some more after the addition of the Bailey’s. If you do need to freeze it, try to freeze it before cutting into servings (to prevent the fudge from drying out) and wrap in wax paper before placing in an airtight zip-top bag. However, if are planning way ahead of time, you can freeze this fudge for up to four months, but note that the texture will change slightly. Refrigerating will allow it to last up to a month. This fudge will last at room temperature for up to two weeks, if kept in an airtight container. Plus, you can dissolve the fudge in a glass of hot coffee (or a Bailey’s cocktail) for an incredibly decadent cup. Or, you can melt this in a glass mixing bowl set over a pot of simmering water (double boiler). Microwave on high for 1-1.5 minutes, in 30-second intervals. This fudge makes a wonderful gift or a light dessert when you want something that tastes indulgent but isn’t heavy. In a large mixing bowl, combine the chocolate, sweetened condensed milk, and extract. I used milk chocolate chips for a creamier fudge, but dark chocolate would be incredibly decadent – especially if you topped it with a sprinkle of sea salt! You taste the perfect balance of chocolate and Irish Cream without any harsh alcohol bite, despite this being a no-cook recipe. Chocolate and Bailey’s works so deliciously together, complementing each other’s flavors without overpowering and combining to make one decadent dessert! ![]() Place the pot on the stove and heat, continuously stirring with a wooden spoon or rubber spatula until all the chocolate has melted and the two ingredients have fully combined. Add the chocolate chips and condensed milk to a medium pot. Stir continuously in a figure 8 motion, going around the sides and down the middle. Start by lining a square 8' x 8' pan with parchment paper, and set aside. Then place the saucepan on medium heat and bring to a slow boil. And who could blame me?!Įver since I first shared my Irish Cream Fudge, I’ve been itching to do a chocolate version. Combine evaporated milk, condensed milk, brown sugar, and water in a large saucepan and mix together until all the sugar has melted. It’s no secret that I love incorporating Bailey’s Irish Cream into desserts, especially around St Patrick’s Day or Christmas! From my Guinness Cupcake with Bailey’s Frosting to my original Bailey’s Irish Cream Fudge, there is a growing number of Bailey’s-centric desserts on this blog. I first shared this 4-Ingreident Bailey’s Fudge on my friend’s blog, Amanda’s Cookin’. ![]()
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