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
Food Tip |
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
| Georges Blanc, Ma Cuisine des Saisons |
Food Tip |
This Recipe for Bailey's Truffle Fudge is one of thousands in the Recipes-to-go Dessert Cookbook.
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Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people. |
| Elizabeth Berry |
When one has tasted watermelon he knows what the angels eat. |
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This is a recipe for Bailey's Truffle Fudge from the recipe cookbook of Recipes-to-go (Dessert)
My wife dresses to kill. She cooks the same way. |
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Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. |
| Doug Larson |
The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried. |
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| Author Unknown |
I would rather live in Russia on black bread and vodka than in the United States at the best hotels. America knows nothing of food, love or art. |
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The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them. |
| Vince Staten |
*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
Bailey's Truffle Fudge Recipe brought to you by Recipes To-Go