This recipe appears in:Bake the Book: Bailey's Fudge Squares
Mmm, fudge. A hit of Irish cream liqueur in the base and the topping makes these squares a very boozy treat indeed. Dark and white chocolate are swirled together to make the base, their richness interrupted only by chopped nuts of your choice.
Recipe reprinted with permission from IRISH PANTRY: Traditional Breads, Preserves, and Goodies to Feed the Ones You Love © 2013 by Noe McMeel with Lynn Marie Hulsman, Running Press, a member of the Perseus Books Group.
- 1 1/4 pounds / 600 grams dark chocolate
- 6 ounces / 175 grams white chocolate
- 4 tablespoons (1/2 stick) / 60 grams unsalted butter
- 3 cups / 350 grams confectioners’ sugar
- 1 cup / 250 milliliters Irish cream liqueur
- 2 1/2 cups / 350 grams chopped almonds or walnuts
- 6 ounces / 175 grams dark chocolate
- 1/2 cup / 100 grams chopped white chocolate
- 1/4 cup / 60 milliliters Irish cream liqueur
- 2 tablespoons unsalted butter
Butter an 8-inch square baking pan.
In the top half of a double boiler, melt the dark chocolate, white chocolate, and butter until combined and melted through. Stir in the sugar and Irish cream until the mixture is smooth. Stir in the nuts. Place the mixture in the prepared pan and lay a sheet of plastic wrap over the top. Press and smooth the top down.
For the topping, melt the dark chocolate and white chocolate in the top half of a double boiler until melted. Remove from the heat, and with a fork, beat in the Irish cream and butter until smooth. Spread the topping over the cooled fudge, using a knife. To get the smoothest top, place plastic wrap over the top and smooth it lightly with your fingertips. Refrigerate until firm, 1 to 2 hours at least. Store in an airtight container in a cool, dark place, or this fudge can be easily frozen in resealable plastic bags.