Bailey’s Irish Cream Fudge
4 1/2 cups granulated sugar
1 (12 ounce) can evaporated milk
1/2 pound butter
2 (12 ounce) packages milk chocolate chips
1 (12 ounce) package semisweet chocolate chips
2 (7 ounce) jars Marshmallow Crème
2 teaspoons vanilla extract
2/3 cup Bailey’s Irish Cream
2 cups chopped nuts
Set chocolate chips, Marshmallow Crème, vanilla extract, Bailey’s and nuts in a very large bowl. Set aside for later.
Bring butter, sugar and milk to a boil and then cook slowly for exactly 11 minutes, stirring constantly.
Pour milk mixture over the other ingredients and stir slowly to blend. Do not use a mixer.
Pour into a buttered 13 x 9-inch pan and chill very well. Cut when cold.