Irish Cream Fudge
Posting this a day late, so really it`s 13-1 sleeps. Flew from AZ to Canada to be home for the holidays!
A good friend shared this recipe with me many years ago, and it's been a regularly made treat ever since. This fudge can last for months in the fridge, and travels very well. Gift-able + Make-ahead = One perfect holiday treat. There is nothing healthy about these - get your sugar-fix now, enjoy the holidays, and worry about the calories in January :)
1/2 cup evaporated milk
1 cup light brown sugar
1 cup white sugar
3/4 cup unsalted butter
1/4 tsp salt
1 tsp vanilla extract
1/4 cup Irish Cream liqueur
2 1/4 cups icing sugar - sifted
1. Grease an 8x8" pan, and line with parchment paper.
2. In a heavy bottomed pot, combine evaporated milk, both sugars, butter, and salt. Melt over medium heat, then bring to a boil, stirring often. Cook until mixture reaches 238F (use a candy thermometer).
3. Remove pot from heat. Stir in vanilla and Irish Cream.
4. Scrape mixture in the the bowl of a stand mixer with the paddle attachment in place. With mixer on low speed, add icing sugar in 3 parts, mixing well after each addition.
5. Scrape fudge into prepared pan. Let cool completely before slicing.
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