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Irish Cream Fudge Recipe

2 packages ( each package should be 12 oz. each) of milk chocolate chips
1 (12 oz.) package semisweet chocolate chips
2 jars of marshmallow cream, 7 oz. each
2 t. of vanilla extract
2/3 C. of Irish Cream
2 C. chopped nuts - optional
4 1/2 C. of granulated sugar
1 12 oz. can of evaporated milk
1/2 lb. of butter

In a very large bowl, combine the 2 packages of milk chocolate chips, the one package of semisweet chocolate chips, both jars of marshmallow cream, 2 t. vanilla extract, the Irish Cream, and nuts if you are adding them. Set this mixture aside.

Line a 10-x-15-inch pan with foil and spread lightly with butter or margarine.

In a medium sized saucepan, combine 4 1/2 C. of granulated sugar, 1 can of evaporated milk, and 1/2 lb. of butter. Bring to a gentle boil over medium heat and cook slowly, stirring constantly for about 10 minutes.

Pour the milk mixture into the very large bowl holding the chocolate chip mixture. Stir slowly by hand to combine. It is very important to do this by hand and NOT use any kind of mixer.

Pour the fudge into the prepared pan and chill until set.


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