Bailey's Irish Cream Fudge

• Condiments

  • 14 oz Marshmallow creme

• Baking & Spices

  • 12 oz Chocolate chips, semisweet
  • 24 oz Milk chocolate chips
  • 4 1/2 cups Sugar
  • 2 tsp Vanilla extract

• Nuts & Seeds

  • 2 cups Nuts

• Dairy

  • 2/3 cup Baileys irish cream
  • 1/2 lb Butter

• Other

  • 1 can (12 ounce size evaporated milk

Found on cdkitchen.com

Directions

• Line a jelly roll pan (10 x 15 x 1 inch) with foil. Butter the foil. In a very large heavy bowl, place all the chocolate chips, marshmallow cream, vanilla, Baileys Irish Cream and nuts. In a heavy saucepan, combine the sugar, evaporated milk and butter over medium heat and bring to a boil. Cook slowly, stirring constantly for 11 minutes. Pour the hot milk mixture over the chocolate chip mixture, stirring by hand. The hot milk will melt the chocolate chips and marshmallow cream. Continue to stir until everything is well blended. Pour mixture into the prepared pan and chill until set. Turn out onto a large cutting board and peel off the foil. Cut into small squares. Store refrigerated.