Irish Cream Truffle Fudge Recipes

Steps:

• Grease an 8-inch square baking pan and line with 2 pieces of parchment paper about 14 inches long; allow the ends of the paper to hang over the sides of the pan by several inches.
• Stir evaporated milk, light brown sugar, white sugar, unsalted butter, and salt in a heavy saucepan over medium heat until the mixture forms a thick, smooth syrup.
• Bring to a boil, reduce heat to medium-low, and cook until a candy thermometer inserted into the center of the boiling syrup without touching the bottom of the pan reads 238 degrees F (112 degrees C), 20 to 30 minutes. Stir often. Candy temperature will rise slowly at first, then more quickly as temperature increases; watch carefully.
• Remove saucepan from heat and stir in the Irish cream liqueur and vanilla extract until thoroughly combined.
• Scrape the mixture into the work bowl of a large stand mixer fitted with beaters; set the machine on low speed and mix in confectioners' sugar in 3 additions, allowing the sugar to blend in completely before adding the next addition. Scrape down the bowl frequently and mix fudge until completely smooth, about 2 minutes.
• Scrape fudge into the prepared baking pan and place on a level surface to cool and set up, 3 to 5 hours.
• Use the parchment paper ends as handles to lift the fudge out of the baking pan before slicing into cubes for serving.

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:

• 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.

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:

• Melt chocolate, Baileys and heavy cream together over very low heat.
• Whisk in yolks, one at a time; mixture will thicken.
• Whisk in butter.
• Refrigerate overnight, or until firm.
• With spoon make small balls.
• Roll in powdered sugar, cocoa, chopped nuts, sprinkles, etc.

Steps:

• To make: Melt the chocolates together, stirring until smooth; remove from burner.
• Blend in the 2 tbsp butter then Irish cream, beating until smooth.
• When fudge is even, spread over and chill.
• Spray a 8-inch square pan with cooking spray, setting aside for now.
• In a saucepan, melt the chocolate and butter until soft the smooth.
• You do NOT want to over-heat!
• Stir mixture.
• Combine the chocolate mixture with the sugar and cream.
• Continue stirring until mixture is smooth.
• Pour mixture into pan.
• Smooth the top of fudge by laying piece of plastic wrap, pressing carefully and evenly.
• Prepare the topping as noted above.
• Evenly spread topping over fudge and chill for a few hours before cutting.

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.

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.

Steps:

• Whisk heavy cream and sugar together in a small saucepan over medium heat. Heat until the edges of the cream show fine bubbles but mixture does not boil, allowing sugar to dissolve. Remove from heat.
• Whisk butter, chocolate chips, and Irish cream into cream mixture until butter and chocolate chips are melted. Cool to room temperature.
• Scoop up the chocolate mixture about 1 tablespoon at a time and roll into a 1-inch ball; set truffles on a plate.
• Refrigerate until firm, about 1 hour.