Baileys 5 Minute Fudge Food

FIVE MINUTE BAILEY'S HOT FUDGE SAUCE

Steps:

• Whisk together the Bailey's, cocoa powder, and brown rice or corn syrup in a small pot until smooth.
• Bring to a boil, stirring frequently, then reduce heat to low and simmer for about 3-5 minutes, until thickened slightly.
• Remove from the heat and add the chocolate. Stir until smooth.
• Cool slightly and use immediately, or store in the refrigerator. It will be thick once chilled, so if you want it pourable, you may need to warm it slightly.

BAILEYS 5 MINUTE FUDGE

Steps:

• Grease two 3-inch loaf pans with cooking spray.
• Place all chocolate chips and sweetened condensed milk into a large pot and cook over low heat, stirring until melted. Remove from heat and add in the Baileys. Stir until smooth and add in 1 cup hazelnuts and currants.
• Divvy the fudge between two 3-inch loaf pans. Sprinkle the tops with flaky sea salt and remaining ½ cup hazelnuts. Let fudge set at room temperature.
• Once set, remove from the pans, slice thinly, and serve on vintage plates.

BAILEYS FUDGE

Steps:

• Line a 12x6 bar pan or slice pan with baking paper.
• Heat the condensed milk carefully.
• Melt the chocolate in a microwave 30 second bursts, stirring after each burst so it doesn't burn. Add to the condensed milk and then mix in Baileys.
• Pour into your lined bar pan and set--leave to cool at room temp or if very warm were you live pop into the fridge to set.
• Cut into pieces and watch it disappear.
• We serve at the cafe with hot chocolate and moccachino--great gift wrapped and given for presents.

5-MINUTE FUDGE

Steps:

• Mix milk, sugar and salt in a heavy saucepan, over med-high heat.
• Heat to boiling.
• Cook 5 minutes, stirring constantly.
• Remove from heat, and add other ingredients.
• Stir until marshmallows are all melted.
• Pour into buttered 9" square pan.
• Cool and cut into squares.

BAILEYS 5-MINUTE FUDGE

Steps:

• Grease two 3-inch loaf pans with cooking spray.
• Place all chocolate chips and sweetened condensed milk into a large pot and cook over low heat, stirring until melted. Remove from heat and add in the Baileys. Stir until smooth and add in 1 cup hazelnuts and currants.
• Divvy the fudge between two 3-inch loaf pans. Sprinkle the tops with flaky sea salt and remaining 1/2 cup hazelnuts. Let fudge set at room temperature.
• Once set, remove from the pans, slice thinly, and serve on vintage plates.

BAILEYS 5-MINUTE FUDGE

Steps:

• Grease two 3-inch loaf pans with cooking spray.
• Place all chocolate chips and sweetened condensed milk into a large pot and cook over low heat, stirring until melted. Remove from heat and add in the Baileys. Stir until smooth and add in 1 cup hazelnuts and currants.
• Divvy the fudge between two 3-inch loaf pans. Sprinkle the tops with flaky sea salt and remaining 1/2 cup hazelnuts. Let fudge set at room temperature.
• Once set, remove from the pans, slice thinly, and serve on vintage plates.

BAILEYS 5-MINUTE FUDGE

Steps:

• Grease two 3-inch loaf pans with cooking spray.
• Place all chocolate chips and sweetened condensed milk into a large pot and cook over low heat, stirring until melted. Remove from heat and add in the Baileys. Stir until smooth and add in 1 cup hazelnuts and currants.
• Divvy the fudge between two 3-inch loaf pans. Sprinkle the tops with flaky sea salt and remaining 1/2 cup hazelnuts. Let fudge set at room temperature.
• Once set, remove from the pans, slice thinly, and serve on vintage plates.

BAILEYS 5-MINUTE FUDGE

Steps:

• Grease two 3-inch loaf pans with cooking spray.
• Place all chocolate chips and sweetened condensed milk into a large pot and cook over low heat, stirring until melted. Remove from heat and add in the Baileys. Stir until smooth and add in 1 cup hazelnuts and currants.
• Divvy the fudge between two 3-inch loaf pans. Sprinkle the tops with flaky sea salt and remaining 1/2 cup hazelnuts. Let fudge set at room temperature.
• Once set, remove from the pans, slice thinly, and serve on vintage plates.

PAULA DEEN'S 5 MINUTE FUDGE

Steps:

• Combine sugar, milk, butter and salt in a medium sized saucepan. Bring to a boil, cook 5 minutes, stirring constantly.
• Add in chocolate chips; cook until melted.
• Remove from heat; stir in marshmallows, vanilla and nuts. Mix well.
• Pour into a 8-inch pan. Cool cut into squares.

BAILEY'S IRISH COFFEE CREAM FUDGE

Steps:

• In a small bowl combine Bailey's and coffee crystals. Microwave on high for 10 seconds. or until melted and dissolved.
• In a medium saucepan, over medium heat, melt butter,evaporated milk, sugar and marshmallow cream. Slowly add the Bailey's coffee mixture; stir well. Boil for 5 minutes
• Remove from heat and stir in chips and vanilla extract. Stir for approximately 3-4 minutes until smooth. Pour into a foil lined 8x8" pan. Chill to set.

BAILEYS 5-MINUTE FUDGE

Steps:

• Grease two 3-inch loaf pans with cooking spray.
• Place all chocolate chips and sweetened condensed milk into a large pot and cook over low heat, stirring until melted. Remove from heat and add in the Baileys. Stir until smooth and add in 1 cup hazelnuts and currants.
• Divvy the fudge between two 3-inch loaf pans. Sprinkle the tops with flaky sea salt and remaining 1/2 cup hazelnuts. Let fudge set at room temperature.
• Once set, remove from the pans, slice thinly, and serve on vintage plates.