| AMERICAN MEASUREMENTS | | 3 cup Semisweet chocolate chips | | 1 cup Vanilla chips OR More chocolate chips* | | 14 cup Butter | | 3 cup Powdered sugar | | 1 cup Bailey's Irish Creme | | 1/2 cup Chopped nuts, optional | | TRUFFLE TOPPING | | 1 cup Semisweet chocolate chips | | 1/2 cup Vanilla chips OR More chocolate chips* | | 2 tbl Butter, cut in pieces | | 4 tbl Bailey's Irish Creme |
| | *Bailey's Original Irish Creme gets its flavor from a blend of Irish whiskey and fresh cream , which is delivered daily to the Dublin plant that makes the liqueur. This dessert is packed with chocolate and rich flavor. | | Using all semisweet chocolate will yield a deeper, darker fudge. | | FUDGE: Melt all chips with butter until they are soft enough to stir smooth. Do not overheat. Add chocolate/butter mixture to powdered sugar and Baileys. Stir until smooth. Add nuts, if desired. Mix well. | | Place fudge in an 8-inch square pay sprayed with vegetable spray. Lay a sheet of plastic wrap on top and gently press to smooth fudge. | | TOPPING: Melt chips until smooth. Remove from heat. With a fork, beat in butter and Bailey's until smooth. | | Spread topping over fudge with a knife. If a very smooth top is desired, use a piece of plastic as done on fudge. | | Refrigerate until firm, 1 to 2 hours. Can be frozen. | | Makes 64 pieces. |
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