Bailey's Truffle Fudge Recipe




Bailey's Truffle Fudge Ingredients


AMERICAN MEASUREMENTS

3 cup semisweet chocolate chips
1 cup vanilla chips or more chocolate chi, ps*
1/4 cup butter
3 cup powdered sugar
1 cup bailey's irish creme
1/2 cup chopped nuts, optional

TRUFFLE TOPPING

1 cup semisweet chocolate chips
1/2 cup vanilla chips or more chocolate chi, ps*
2 tbsp butter, cut in pieces
4 tbsp bailey's irish creme

A Recipe for
Bailey's Truffle Fudge

 

The second day of a diet is always easier than the first. By the second day you're off it.

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Cook beef in nonstick pans. If needed, use cooking sprays instead of oil or butter.



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Fish, to taste right, must swim three times - in water, in butter, and in wine.

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Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime.

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Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.




Bailey's Truffle Fudge recipe - a tasty recipe for you to add to your collection!

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The belly rules the mind.

Spanish Proverb



Bailey's Truffle Fudge

Part of the secret of success in life is to eat what you like and let the food fight it out inside.

Mark Twain






Bailey's Truffle Fudge Directions

*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

Serves: 64

 

 

 

 

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