Dark Chocolate Guinness Fudge, so this year I had to change it up a bit and use Baileys. This recipe is actually adapted from my Tequila Lime Coconut Fudge. They are two different methods of making fudge, but both equally easy to make with successful results.
Baileys Caramel Pecan Fudge
Prep Time: 15 minutes
Cook Time: 10 minutes
Keywords: no bake stove top dessert white chocolate chips pecans caramel Baileys Irish Cream St. Patrick's Day fudge American
Ingredients (64 squares)
- 1 can (5 oz.) evaporated milk
- 1 2/3 cups sugar
- 1 2/3 cups mini marshmallows
- 2 cups white chocolate chips
- 3 tablespoons Baileys Irish Cream
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
- 1/4 cup caramel, divided
In a large saucepan, combine milk and sugar.
Cook over medium heat, stirring constantly until the mixture comes to a boil.
Then cook for 8 minutes, again stirring constantly so that the milk does not scorch at the bottom of the saucepan.
Remove from heat and stir in the marshmallows, chocolate, Baileys, and vanilla.
If you mixture begins to harden up, simply place pot back on stove top and heat on low until the mixture becomes soft and smooth.
Next add in the pecans and stir until all incorporated.
Pour half the chocolate mixture into an 8x8 pan lined with parchment paper and spread out evenly.
Take 1/2 the caramel and drop it by spoonful on top of the chocolate mixture. Take a knife and swirl the caramel into the fudge until it is about evenly distributed.
Pour the remaining white chocolate mixture on top. Then add the remaining caramel to the top of the fudge, dropping it by spoonfuls and swirling it with a knife. (It doesn't have to look perfect.)
Then place the 8x8 pan in the fridge until fudge is completely set, about 1-2 hours.
Cut into squares, eat, and enjoy! ( I was able to lift the fudge out of the pan with the parchment paper, then cut it.)
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