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BAILEYS FUDGE RECIPE WITH CARAMEL AND VANILLA BEAN

image credit : tidymom.net




INGREDIENTS

  1. 2 cups granulated sugar
  2. 1/2 cup unsalted butter
  3. 1/3 cup heavy cream
  4. 1/2 cup Baileys Irish Cream
  5. 2 cups white chocolate chips (I like Ghirardelli)
  6. 1 teaspoon vanilla bean paste (you could also scrape 1/2 vanilla bean or 1½ teaspoon of vanilla extract)
  7. 1 (7 ounce) jar marshmallow creme
  8. 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. Remove from heat and add the white chocolate chips, stirring quickly with a wooden spoon or spatula until the chocolate has melted and the mixture is smooth. Add vanilla and marshmallow creme and mix until well combined.
  4. Pour mixture into prepared pan and set aside on a wire rack.
  5. In a medium-small glass bowl, heat Dulce de Leche in the microwave to 15-20 seconds to soften. Drop dollops of softened Dulce de Leche around the top of warm fudge and swirl through with a butter knife for a marbled effect.
  6. Allow fudge to cool on wire rack until room temperature. Stored in an airtight container or wrapped, at room temperature, or in the refrigerator for up to one week.

For more detail tidymom.net

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