I give this as gifts every Christmas and people love it - I have never had a batch turn out bad and I have made hundreds of pounds of it. You can substituted 1 tablespoon of vanilla extract for the Irish Creme - any other flavor of liquer can be used instead of the Irish Creme such as Amaretto, brandy, bourbon, etc.
Irish Cr猫me Fudge
3 sticks of butter (3/4 pound)
3 cups sugar
2/3 cup evaporated milk
1 7-ounce jar Kraft marshmallow cr猫me
12 ounce bag semi-sweet chocolate chips
1 bottle (airline size or nip) Irish Cr猫me
2 cups walnuts or pecans - optional
2 8-inch square pans sprayed with non-stick spray
In a 3 quart sauce pan - preferably enameled cast iron - melt butter, sugar and evaporated milk. Bring to a boil, turn down heat to a low boil and cook for 5 minutes.
Turn off heat and mix in marshmallow cr猫me. Once that is incorporated, mix in the chocolate chips until mixture is an even chocolate color then add the Irish cr猫me and nuts, mixing thoroughly.
Pour mixture into pans and cool thoroughly before cutting into squares and serving.I am looking for an easy, fail free cooked fudge recipe. I had one and lost it. Please help ASAP?
2 tablespoons extra-virgin olive oil
4 cloves garlic, crushed
1 bay leaf, fresh or dried
1/4 pound pancetta, thick cut, chopped into small bits (Italian cured pork, ask at deli counter)
1/2 pound bulk hot Italian sausage
1 pound combined ground beef, pork and veal
1 medium carrot, peeled and finely chopped
1 rib celery, chopped
1 medium onion, chopped
1 cup good quality dry red wine
1 cup prepared beef stock, paper container or canned
2 (32-ounce) cans chunky style crushed tomatoes
A handful chopped flat leaf parsley leaves
1/4 teaspoon (a couple of pinches) allspice or cinnamon
Coarse salt and black pepper
2 pounds penne rigate, cooked to al dente
Grated Pecorino Romano, as an accompaniment
Fresh, crusty bread, for mopping
Serving suggestions:
Caprese Salad, recipe follows
Five-Minute Fudge Wreath, recipe follows
Heat a deep pot over medium high heat. Add oil, garlic, bay, and pancetta bits and brown for 1 minute. Add meats and brown and crumble them for 5 minutes.
Chop carrot, celery, and onions near the stove and add to the pot as you work. Cook vegetables with meat 5 minutes and add wine. Cook for 1 minute; add stock and tomatoes to the pot.
Stir in parsley, allspice, or cinnamon and season sauce with salt and pepper, to taste. Bring sauce to a boil, reduce heat to medium low, and cook 10 to 15 minutes minimum before serving. Reheated sauce only improves.
Toss pasta (cook off only as much pasta as you need at the time: half a pound for every 3 people) with a couple of ladles of sauce to coat, then top bowl with extra sauce. Top pasta with lots of cheese and pass bread at the table.
The sauce will cover up to 2 pounds of pasta. If you are making this full menu, prepare the fudge and chill while your sauce simmers and before you prepare your salad. When you are done eating your 30 Minute meal, the fudge will have chilled for 45 minutes and will then be firm enough to slice. Happy Holidays and Merry Eating!
Caprese Salad:
3 vine-ripe tomatoes, 1/4-inch thick slices
1 pound fresh mozzarella, 1/4-inch thick slices
20 to 30 leaves (about 1 bunch) fresh basil
Extra-virgin olive oil, for drizzling
Coarse salt and pepper
Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste.
Yield: 4 to 6 servings Preparation time: 10 minutes Cooking time: none Ease of preparation: easy
Five-Minute Fudge Wreath:
1 (12-ounce) bag semisweet chocolate morsels
9 ounces (3/4 of a 12-ounce bag) butterscotch morsels
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 (8-ounce) can walnut halves
1/2 cup (a couple of handfuls) currants
8-inch cake pan, lightly greased with softened butter
Candied cherries, red and green, for garnish, optional
Place a heavy pot on the stove and preheat it over low heat. Add chips and milk and stir until chips are melted and milk combined. Save the empty condensed milk can. Stir in vanilla and remove fudge from heat. Add nuts and currants and stir in immediately.
Cover empty condensed milk can with plastic food wrap and center it in the greased cake pan. Spoon fudge into pan around can, making sure to recenter can if it drifts.
The fudge will set up almost immediately. Garnish can only be added in the first minute or 2 the fudge is in the pan, so work quickly. Decorate your wreath with ';holly'; made from cut candied red and green cherries. A wreath left plain can be garnished with a pretty fabric bow when serving. Chill covered in the refrigerator and slice fudge very thin when ready to serve, a little goes a long way.
Preparation time: 5 minutes Cooking time: 5 minutes
Yield: 32 servings (2 pounds)
1 package of Hershey's semi-sweet (or milk choc) chips
1 can of Eagle Brand ( Sweetened Condensed milk) NOT evaporated.
1tsp. vanilla
dash of salt
**I always add a teeny tiny bit of regular sugar, because I like semi-gritty fudge... but you don't have to do this!!
Melt chips and Eagle milk on the stove on very low heat until creamy. Remove from heat and stir in vanilla (and nuts optional).
Pour in a wax paper lined 8X8 pan.
Chill until firm... several hours or longer if needed.
This is sooo fool proof and delicious!!!
Add walnuts if you want to!!
My grandfather had this recipe for cooked peanutbutter fudge, easy - it is not. It takes probably 45min to cook it into a thick bubbly fudge, but it is worth it. If you are interested, I will post it, just let me know.
go to receipezaar
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