Saint Brendan's Irish Cream Fudge
1 pkg. semisweet chocolate chips (12 oz.)
2 jars marshmallow cream (7 oz. each)
2/3 c. Saint Brendan's® Irish Cream Liqueur
2 c. chopped nuts
4 ½ c. sugar1 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.
Enjoy!
Deborah Julienne
