Bailey's Irish And Marshmallow Cream Fudge

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 1/2 cup butter, whole foods 365 brand
• 2 cups granulated sugar, c&h brand
• 1/2 cup heavy whipping cream, whole foods 365 brand
• 1/3 cup liqueur
• 2 teaspoons instant coffee granules, starbucks via french roast brand
• 1 teaspoon salt, morton's brand
• 2 cups semi-sweet chocolate chips or 2 cups chocolate pieces, hershey's brand
• 7 1/2 ounces marshmallow cream, kraft brand
• 1 teaspoon vanilla extract, mccormick brand

Recipe

• 1 line an 8x8 dish with foil. add the chocolate to a large mixing bowl; set aside.
• 2 in a medium sized saucepan over medium heat, add the butter, sugar, cream, irish cream liqueur, instant coffee granules and salt. stir until the sugar and butter melt.
• 3 continue to cook the fudge, stirring frequently, until it comes to a boil. continually scrape sides of the pan to prevent mixture from sticking to them. once boiling, insert a candy thermometer and cook until it reads 233 degrees fahrenheit (114 c) on the thermometer. at this point, remove from heat.
• 4 once the fudge reaches the desired temperature remove the saucepan from the heat and add to the mixing bowl with the chocolate; add the marshmallow cream. stir until the chips and marshmallow cream are melted and well blended.
• 5 add the vanilla and stir well. pour the fudge into the prepared pan. allow it to set at room temperature for 2 to 3 hours; place in refrigerator afterwards.