Bailey’s Truffle Fudge
3 cups semisweet chocolate chips
1 cup white chocolate chips
3 cups powdered sugar
1/4 cup butter
1 cup Bailey’s Irish Cream
1 1/2 cups nuts — chopped optional
Truffle Topping:
1 cup semisweet chocolate chips
1/2 cup white chocolate chips
4 tablespoons Bailey’s Irish Cream
2 tablespoons butter cut in pieces
Melt chocolates with butter until chocolates are soft enough to stir smooth. Do not overheat. Add chocolate and butter mixture to powdered sugar and Baileys. Stir until smooth, add nuts and mix well. Place fudge in an 8 x 8 pan, oiled. Lay a sheet of plastic wrap on top and gently press to smooth fudge.
Truffle Topping:
Melt chocolates until soft. Remove from heat. With a fork, beat in butter and Baileys until smooth. Spread topping over fudge with knife. If a very smooth top is desired, place plastic wrap over top as in above.
Refrigerate until firm; 1-2 hours. Can be frozen.
Using All semi-sweet chips (instead of white chocolate) will yield a deeper, darker fudge.
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