Irish Cream And Macadamia Nut Fudge Food

MACADAMIA FUDGE

Steps:

• Line an 8-in. square pan with foil and grease the foil with butter; set aside. , In a heavy saucepan, combine the chocolate chips, milk and salt. Cook and stir over low heat until chips are melted. Remove from the heat; stir in nuts and vanilla. Pour into prepared pan. Chill for 2 hours or until firm. , Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares.

SIMPLE MACADAMIA NUT FUDGE

Steps:

• Line two 9-in. square pans with foil; butter the foil with the 2 teaspoons butter. Set aside. , In a large heavy saucepan, combine the sugar, milk and remaining butter. Bring to a gentle boil. Cook for 5 minutes, stirring constantly. Remove from the heat; stir in 2 cups nuts, chopped chocolate, chocolate chips, marshmallow creme, vanilla and salt if desired., Pour fudge into prepared pans; sprinkle remaining nuts over top and press in lightly. Refrigerate until firm. Using foil, lift fudge out of pans. Discard foil; cut fudge into 1-in. squares. Store in an airtight container.

IRISH CREAM FUDGE

Steps:

• In a very large bowl, combine the 2 packages of milk chocolate chips, the one package of semisweet chocolate chips, both jars of marshmallow cream, 2 teaspoons of vanilla extract, the Irish Cream, and nuts if you are adding them.
• Set this mixture aside.
• Line a 10-x-15-inch pan with foil and spread lightly with butter or margarine.
• In a medium sized saucepan, combine 4 1/2 cups of granulated sugar, 1 can of evaporated milk, and 1/2 pound of butter.
• Bring to a gentle boil over medium heat first and then cook slowly, stirring constantly for about 10 minutes.
• Pour the milk mixture into the very large bowl holding the chocolate chip mixture.
• Stir slowly by hand to combine.
• It is very important to do this by hand and NOT use any kind of mixer.
• Pour the fudge into the prepared pan and chill until set.

BAILEY'S IRISH CREAM FUDGE

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 CHOCOLATE MACADAMIA NUT PIE

Steps:

• Preheat oven to 300 degrees.
• Prepare pie crust and line two 9 inch pie plates, set aside.
• Using a mixer blend together the eggs, sugar, salt and butter until creamy.
• Add the corn syrup and Irish Cream, blending well.
• Stir in the chocolate chips and macadamia nuts.
• Pour into prepared pie shells.
• Bake for 1 and 1/2 hours and top has turned a nice golden brown.

IRISH CREAM AND MACADAMIA NUT FUDGE

Steps:

• Grease an 8-inch square pan and line with parchment paper so that it hangs over the sides. Stir evaporated milk, brown sugar, white sugar, butter and salt in a heavy-bottomed saucepot. Bring to a boil over medium heat, stirring often, and cook until 238 °F (use a candy thermometer to gauge). Remove from heat, stir in vanilla and Irish Cream and scrape into a bowl or mixer fitted with the paddle attachment. With the mixer on low speed or electric beaters, add in the icing sugar in three additions, mixing well after each addition. Stir in macadamia nuts. Scrape fudge into prepared pan and let cool completely before slicing.

MACADAMIA NUT FUDGE

Steps:

• Line two 9inch square baking pans with foil and butter the foil; set aside.
• Combine sugar,butter and milk in a heavy saucepan;bring to a gentle boil.
• Cook for five minutes, stirring constantly.
• Remove from heat; add chocolate,chocolate chips, marshmallow cream, vanilla, salt and 2 cups nuts.
• Pour into prepared pans;sprinkle with remaining nuts and press in lightly.
• Chill until firm.
• Remove from pans and cut into squares.
• ****This yields about 5 pounds****.

BAILEY'S IRISH CREAM AND MACADAMIA NUT PIE

Steps:

• Preheat oven to 300 degrees.
• With an electric mixer, cream together sugar, butter, and salt.
• Add the eggs and mix well.
• Add the corn syrup and bailey's and mix well again.
• Stir in the chocolate chips and nuts by hand.
• Pour into unbaked pie shells and bake for 90 minutes or until a knife inserted in the center comes out clean.