Thanks for reading the blog and hanging around for the occasional psychology-related post. However, from now on I’m only going to post recipes on this blog.
Ok, just kidding, but here is one I actually kind of came up with in graduate school (with special thanks to Heloise for the basic fudge recipe that I adapted into Todd’s Bailey’s and Beer Nuts Fudge). I even brought this to the office Christmas party when I was an intern. I haven’t made it in a while truthfully, but I was reminded to dig this out of the drawer after I recently bought some Bailey’s Irish Cream to add a wee splash of flavor to my hot chocolate 😉
Todd’s Bailey’s and Beer Nuts Fudge Recipe
4 cups granulated sugar
1/2 cup confectioner’s sugar
1 large can of evaporated milk
1 1/8 shots of Bailey’s Irish Cream (or to taste)
18 oz chocolate chips
10 oz mini marshmallows
1/2 cup butter
1 teaspoon vanilla
chopped beer nuts (1/4 cup or less)
Mix sugar and milk in a large, heavy saucepan and slowly bring to a rolling boil. Let this mixture boil for 8 minutes. Remove the saucepan from heat and add chocolate chips, marshmallows and butter. Mix only until the chips and the marshmallow are melted. Add the cinnamon, vanilla, Bailey’s and Beer Nuts then blend. Spread the mixture in a large ungreased pan; allow it to cool and then cut into bite-sized pieces.