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Bailey’s Truffle Fudge

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CATEGORY CUISINE TAG YIELD
Grains Irish Candies 64 Pieces

INGREDIENTS

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
1 c Semisweet chocolate chips
1/2 c Vanilla chips OR
More chocolate chips*
2 T Butter, cut in pieces
4 T Bailey's Irish Creme

INSTRUCTIONS

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

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 119
Calories From Fat: 48
Total Fat: 5.9g
Cholesterol: 2.9mg
Sodium: 1.8mg
Potassium: 4.5mg
Carbohydrates: 18.4g
Fiber: <1g
Sugar: 9.4g
Protein: <1g


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