Home - By Category - Recipe - Candies Page 1

Bailey's Truffle Fudge

A Searchable Archive of Meal-Master Recipes

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BAILEY'S TRUFFLE FUDGE
 Categories: Candies
      Yield: 64 Pieces
 
MMMMM-------------------AMERICAN MEASUREMENTS------------------------
      3 c  Semisweet chocolate chips
      1 c  Vanilla chips OR
           -More chocolate chips*
    1/4 c  Butter
      3 c  Powdered sugar
      1 c  Bailey's Irish Creme
    1/2 c  Chopped nuts; optional

MMMMM----------------------TRUFFLE TOPPING---------------------------
      1 c  Semisweet chocolate chips
    1/2 c  Vanilla chips OR
           -More chocolate chips*
      2 tb Butter; cut in pieces
      4 tb Bailey's Irish Creme
 
  *Bailey's Original Irish Creme gets its flavor from a blend of Irish
  whiskey and fresh cream, which is delivered daily to the Dublin plant
  that makes the liqueur. This dessert is packed with chocolate and
  rich flavor. Using all semisweet chocolate will yield a deeper,
  darker fudge.
  
  FUDGE: Melt all chips with butter until they are soft enough to stir
  smooth. Do not overheat. Add chocolate/butter mixture to powdered
  sugar and Baileys. Stir until smooth. Add nuts, if desired. Mix well.
  
  Place fudge in an 8-inch square pay sprayed with vegetable spray. Lay
  a sheet of plastic wrap on top and gently press to smooth fudge.
  
  TOPPING: Melt chips until smooth. Remove from heat. With a fork, beat
  in butter and Bailey's until smooth.
  
  Spread topping over fudge with a knife. If a very smooth top is
  desired, use a piece of plastic as done on fudge.
  
  Refrigerate until firm, 1 to 2 hours. Can be frozen. Makes 64 pieces.
  
  Source: Oregonian FoodDay; typos by Dorothy Flatman 1997
 
MMMMM

Display Recipe for Import.