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Not so Humble’s Baileys Vanilla Bean Fudge

May 11, 2012

Yields roughly 64 pieces

2 cups granulated sugar

1 stick unsalted butter

1/3 cup heavy cream (40% milk fat

1/2 cup plus one tablespoon Baileys Irish cream

2 cups good quality white chocolate chips

1/2 vanilla bean scraped, reserving seeds

7 ounce jar marshmallow creme

Line a 9×9 inch pan with foil and coat with a little butter or nonstick spray. Combine sugar, butter, heavy cream and Irish creme into a heavy bottomed sauce pan and bring to a boil over medium heat. Once boiling, attach a candy thermometer and reduce the heat to a hair above medium low and cook for 7-10 minutes until your thermometer reads 234°F , stirring constantly. Once your mixture hits the appropriate temperature, remove from heat and add the white chocolate chips, stirring vigorously with a wooden spoon until the chocolate has melted and the mixture is smooth. Add the vanilla bean and marshmallow creme and mix until well blended. Pour the mixture into your prepared pan and allow to cool on a wire rack until room temperature.

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From → Baking, Dessert, Treats

2 Comments
  1. Looks absolutely divine! I might have to try and recreate it one day.

  2. Reblogged this on Thrive Farm Vittles and commented:

    Moving my food files from The Adventures of Thrive Farm to Thrive Farm Vittles

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