Bailey's Irish Cream Fudge

adapted from iVillage.com March 1995

This is an obvious choice for my second recipe since I just mentioned it in the last post.  I'm not kidding when I tell you that this is the best fudge you will ever eat.  It is my daughter, Ryan's favorite fudge ever.  The best part is it makes 5 lbs., definitely enough to go around.  I make this every Christmas.

2 pkg. (12-oz.) milk chocolate chips                              

1 (12-oz.) pkg. semi-sweet chocolate chips                  

2 (7-oz.) jars marshmallow cream                                

2 tsp. vanilla extract                                                      

2/3 cup Bailey's Irish Cream
4 1/2 cups sugar
1 (12-oz.) can evaporated milk
 1/2 lb. butter

Lightly grease a 10x15-inch cookie sheet with sides with butter.  In a large bowl, combine milk chocolate chips, semi-sweet chocolate chips, marshmallow cream, Bailey's Irish Cream and vanilla.  Set aside.

The next step is not so much fun.  I suggest you wear an oven mitt that covers your hand and wrist.  As the mixture starts to boil it can sometimes jump out of the pan and catch you on the hand.  Of course, if you have a very long-handled-wooden spoon, then you can probably forget the oven mitt.  Here goes.

In a large saucepan, combine sugar, evaporated milk and butter.  Bring to a boil over medium heat.  Cook slowly, stirring constantly for 11 minutes (told you :).  Pour mixture over the chocolate chip mixture.  Stir slowly by hand until you no longer see the marshmallow cream (for some reason that is the hardest ingredient to blend).  DO NOT USE A MIXER.  Pour into prepared pan.  Chill in refrigerator until set (few hours).  Makes 5 lbs.