Bruschetta and Eggplant

This boozed up Baileys Fudge Recipe has the perfect balance of vanilla bean, white chocolate and Irish cream with a sweet caramel swirled in! This vanilla fudge is easy to prepare and turns out super creamy.

Today we’re about to multitask, and not the kind where you manage to work and keep up with the latest Grey Anatomy episode at the same time. I’m talking about the type of multitasking that involves snacking and boozing at the same time!

This amazingly soft and fluffy vanilla fudge recipe is everything you need in your life right now. Hints of pure vanilla bean, swirls of rich creamy caramel, and a touch of boozy Irish cream will send this recipe to the top of your to-do list!

Each bite gets better and better the more time you have to take in every component of this unique yet simple Baileys fudge recipe! It’s sure to be the talk of any party it’s served at!

Have you ever been that person too afraid to make fudge because you aren’t skilled enough in the kitchen? That was me once, scrolling through Pinterest drooling over all the fudge recipes, but too afraid to tackle one myself.

Well, let me tell you, that fear ends right now because guess what?! This vanilla fudge recipe is actually super simple!

Just combine sugar, butter and heavy cream over medium heat. Then attach a candy thermometer and stirring constantly cook until thermometer reads the desired temperature. Lastly, you’ll remove the mixture from heat and add the white chocolate chips, vanilla, and marshmallow creme mixing until well combined.

INGREDIENTS

•  2 cups granulated sugar
•  1/2 cup unsalted butter
•  1/3 cup heavy cream
•  1/2 cup Baileys Irish Cream
•  2 cups white chocolate chips (I like Ghirardelli)
•  1 teaspoon vanilla bean paste (you could also scrape 1/2 vanilla bean or 1½ teaspoon of vanilla extract)
•  1 (7 ounce) jar marshmallow creme
•  10 ounces Dulce de Leche (or caramel sweetened condensed milk)

INSTRUCTIONS

1. Line a 9-inch square pan with foil and lightly coat with nonstick spray.
2. Using a medium saucepan, combine sugar, butter, heavy cream and Baileys. Bring to a boil over medium heat. Once boiling reduce heat to a little more than medium-low, attach a candy thermometer and stirring constantly cook for 7-10 minutes until thermometer reads 235° F (or soft-ball stage if using the cold water test)
3. ..............................................

for full recipes please see : tidymom.net