| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
American |
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 |
tb |
Butter; cut in pieces |
| 4 |
tb |
Bailey's Irish Creme |
INSTRUCTIONS
AMERICAN MEASUREMENTS
TRUFFLE TOPPING
*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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