Baileys Truffle Fudge Food
BAILEY'S TRUFFLE FUDGE
Here's one of my favorites. If you like chocolate truffles and you like Bailey's Irish cream, you'll enjoy this mix making the best of both worlds combined.
Provided by Vseward Chef-V
Categories Bar Cookie
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Melt chocolates with butter until chocolates are soft enough to stir smooth. Do not overheat. Add chocolate and butter mixture to powdered sugar and Baileys. Stir until smooth, add nuts and mix well. Place fudge in an 8 x 8 pan, oiled. Lay a sheet of plastic wrap on top and gently press to smooth fudge.
- Truffle Topping:.
- Melt chocolates until soft. Remove from heat. With a fork, beat in butter and Baileys until smooth. Spread topping over fudge with knife. If a very smooth top is desired, place plastic wrap over top as in above.
- Refrigerate until firm; 1-2 hours. Can be frozen.
BAILEY'S IRISH CREAM FUDGE
A flavored fudge that is Oh s-o-o-o-o good. I usually make this around the Holidays for gifts. Seems as though everyone loves it.
Provided by Colorado Lauralee
Categories < 30 Mins
Time 23m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Melt chips in a glass mixer bowl in the microwave.
- Add remaining ingredients(except the nuts) and blend.
- Add the nuts.
- Pour into a 13" x 9" waxed paper lined pan.
- Chill & cut into pieces.
IRISH CREAM TRUFFLE FUDGE
This creamy sweet confection will disappear in a wink! Perfect for a homemade food gift at Christmas.
Provided by mezzy29
Time 1h45m
Yield Makes Pieces
Number Of Ingredients 0
Steps:
- Butter a 20cm square baking tin.
- In the top half of a double boiler melt 500g plain chocolate, 175g white chocolate and 50g butter until combined and melted through.
- Stir in the 350g icing sugar and 250ml Irish cream until mixture is smooth. Stir in nuts. Place mixture in the prepared tin and lay a sheet of cling film over top; press and smooth top down.
- In the top half of a double boiler melt remaining chocolate until soft. Remove from heat and with a fork beat in the remaining butter and Irish cream until smooth. Spread topping over cooled fudge with a knife. If a smooth top is important place cling film over the top. Refrigerate until firm, 1 to 2 hours at least. This fudge can be easily frozen.
BAILEYS FUDGE
This is the easiest fudge... recipe can be changed to suit the alcohol you like e.g. Rum, Brandy, Kahula, Whiskey are all the types of alcohol I have used. Favourite Nuts may be added, thinned with a little cream it can be changed into a sauce to top Ice Cream or used as a frosting, endless uses. Enjoy
Provided by Sabra_1
Categories Candy
Time 8m
Yield 50 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 85.8, Fat 4.4, SaturatedFat 2.7, Cholesterol 3.5, Sodium 12.3, Carbohydrate 11.8, Fiber 0.7, Sugar 10.8, Protein 1.1
IRISH CREAM TRUFFLE FUDGE
This is 'wicked good' stuff! This creamy sweet confection will disappear as fast as a wink.
Provided by LETSGGGO
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Irish Cream
Time 1h45m
Yield 24
Number Of Ingredients 10
Steps:
- Butter a 8x8 inch pan.
- In the top half of a double boiler melt the 3 cups semisweet chocolate chips, 1 cup white chocolate chips and 1/4 cup butter until soft enough to stir.
- Stir in the confectioner's sugar and Irish cream until mixture is smooth. Stir in nuts. Place mixture in the prepared pan and lay a sheet of plastic wrap over top; press and smooth top down.
- In the top half of a double boiler melt remaining chocolates until soft. Remove from heat and with a fork beat in the butter and Irish cream until smooth. Spread topping over cooled fudge with a knife. If a smooth top is important place plastic wrap over the top. Refrigerate until firm, 1 to 2 hours at least. This fudge can be easily frozen.
Nutrition Facts : Calories 383.3 calories, Carbohydrate 46.8 g, Cholesterol 10 mg, Fat 20.3 g, Fiber 2.5 g, Protein 3.5 g, SaturatedFat 9.9 g, Sodium 37.4 mg, Sugar 42 g
BAILEY'S IRISH CREAM TRUFFLES
Make and share this Bailey's Irish Cream Truffles recipe from Food.com.
Provided by Stephanie Z.
Categories Candy
Time 10m
Yield 70 serving(s)
Number Of Ingredients 4
Steps:
- Place the chocolate in a heat proof bowl and bring the cream to a boil in a small pot.
- Pour the boiling cream over the chocolate and let stand for 1 minute. With a rubber spatula, begin stirring the cream and the chocolate together in the center of the bowl. Gradually incorporate the chocolate and cream from the edge of the bowl.
- Stir in the Bailey's Irish Cream. Cover and let stand overnight or refrigerate for up to 2 weeks.
- Scoop the chocolate mixture out into small round balls, about 3/4" in diameter. Roll the truffles, individually, in the palms of your hands to achieve a uniform shape or leave them as is and irregular.
- Store the truffles in the refrigerator for up to 2 weeks and toss them in confectioner's sugar just before serving.
BAILEY'S TRUFFLE FUDGE
Make and share this Bailey's Truffle Fudge recipe from Food.com.
Provided by Mirj2338
Categories Candy
Time 2h10m
Yield 64 pieces
Number Of Ingredients 10
Steps:
- 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 pan 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.
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