I'll be starting my Christmas baking soon, on the top of my list is always the fudge. The holidays aren't the same without it.
When it comes to fudge, this is the best recipe I’ve ever tasted. There is one downfall, it doesn’t last. I usually end up making 3 batches per season just for my family.
2 packages, milk chocolate chips (12 oz. each)
1 packages, semisweet chocolate chips (12 oz. each)
2 jars marshmallow cream (7 oz. each)
2/3 cup Saint Brendan’s® Irish Cream Liqueur
2 cups chopped nuts (Walnuts or Pecans)
4-1/2 cups sugar
1 can evaporated milk (12 oz.)
½ lb. butter Line a 10” x 15” pan with foil and grease lightly with butter.
Combine chocolate chips, marshmallow cream, Saint Brendan’s® and nuts in a large bowl and set aside.
Combine sugar, evaporated milk and butter in a medium, heavy saucepan and bring to a boil. Reduce heat and cook for 11 minutes, stirring constantly.
Pour milk mixture over chocolate chip mixture and stir slowly by hand. Pour into prepared pan. Chill until set.