Fudge Of The Irish Recipes

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.

Steps:

• In a saucepan, melt the butter, brown sugar, golden syrup, and double cream over a low-medium heat and mix gently until combined.
• Once combined, place a sugar thermometer into the saucepan and heat the mixture until it reaches 116˚C (240˚F), stirring every now and then.
• Take off the heat and mix in the dark chocolate and Irish cream.
• Pour into a baking tin and then pour the white chocolate in the middle.
• Using a cocktail stick or the handle of a spoon, swirl the white chocolate into the dark chocolate mixture.
• Chill in the fridge until solid. Cut into squares.
• Enjoy!

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)(about 7-8 minutes).
• 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.
• Scrape fudge into prepared pan and let cool completely before slicing.