Fudge Recipe with Bailey’s Irish Cream
A simple homemade fudge recipe using Bailey's
white chocolate chips
Bailey’s Irish Cream Liqueur
Condensed Sweetened Milk
peeled and chopped
natural food coloring
Line the mini muffin pan with muffin paper and set aside
In a small saucepan, add the Chocolate chips, Bailey’s Irish Cream and Condensed Sweetened Milk
Heat on very low heat while stirring constantly
Be sure to scrap the sides of the pan while you are stirring.
All the ingredients should melt completely into a saucy consistency.
Add the natural food colorant and the almonds.
Stir well and then empty into your muffin tray or baking pan.
For muffin tray fudge, fill halfway only.
Refrigerate for 2 hours or until the fudge has solidified completely.
Cut the fudge into squares if it is in a baking tray.
If the fudge is in a muffin tray, then remove from tray and serve
If you are using a 9×9 baking pan, then oil it lightly.
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