Bailey’s Butterscotch And Chocolate Fudge

Another recipe.

I recently wrote a post about embracing change, but sometimes the only thing that helps when you are facing a difficult challenge or big new change in life is some fresh and delicious home-made fudge.  I’m talking, rich and creamy, mouth-watering, butterscotch and chocolate fudge that screams yum when you pop a piece on your tongue.


Gather Your Friends


Fudge is amazingly easy to make and tough to resist once you’ve had that first bite.  And since this recipe makes a big 9 x 13 in pan of it, I’d recommend inviting a number of friends over to help devour it.


Let’s Gather The Ingredients:


The not so secret ingredient to this fudge recipe is Bailey’s Irish Cream, and thus you now know the reason for the name.  We’ll need:


1/2 cup (1 stick) of butter

4 cups of sugar

1 large can of evaporated milk (not the sweetened variety)

4 tablespoons of Bailey’s Irish Cream for the recipe (a good splash) and another good splash for your coffee

2/3 cup of marshmallow creme

1 cup semi-sweet chocolate chips

3/4 cup butterscotch chips


Let’s Whip It Up:


First butter up a 9 x 13 baking pan and then set it aside.  While you’re at it, butter the inside of a large kettle (this helps prevent the sugar from sticking to the side of the pan and crystallizing).


Now, place the kettle (non-stick is best) on a stove burner and set the temp to medium.


Let's whip up some delicious fudge.

I don't know about you, but I'm ready to make fudge!


Add the butter, sugar, evaporated milk and Irish Cream.  Stir frequently.


When the mix has heated to the point it all combines, add the marshmallow creme. Continue to stir frequently.


As long as you are watching it and can keep stirring you can adjust the stove temperature up to a medium high heat, but once it comes to a slow boil, back off on the temp and set your timer for 5 minutes.  Keep stirring.


When the timer goes off stir in the butterscotch and chocolate chips.  Continue stirring until they melt.  If you have some stubborn pieces that don’t want to melt, you can use an electric beater and blend until smooth.  I did that in a separate bowl as I didn’t want to mar the finish on my non-stick pan.  Take care to use a hot mitt if you do this as the fudge is still very warm.


Who wants fudge?

I think I need another piece.

As soon as the fudge is blended pour it into the 9 x 13 pan.  After mine cooled about half an hour on the counter, I put it in my refrigerator (uncovered).  Let it cool completely before serving (about an hour or so).  Cut into small squares and serve.


I want to give my Mom partial credit for this one as she’s always made the best fudge, and always encouraged me to try new things.  In this case, I took her old recipe and tweaked it a bit.  Thanks Mom!




If you enjoyed this recipe you may want to read:
Tommy Cake: Oatmeal And Feathers
Chocolate Syrup Brownie Magic
Or for more recipe ideas visit our new Recipe page by clicking here.

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