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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Line an 8X8 dish with foil. Add the chocolate to a large mixing bowl; set aside. | 2. In a medium sized saucepan over medium heat, add the butter, sugar, cream, Irish cream liqueur, instant coffee granules and salt. Stir until the sugar and butter melt. | 3. Continue to cook the fudge, stirring frequently, until it comes to a boil. Continually scrape sides of the pan to prevent mixture from sticking to them. Once boiling, insert a candy thermometer and cook until it reads 233 degrees Fahrenheit (114 C) on the thermometer. At this point, remove from heat. | 4. Once the fudge reaches the desired temperature remove the saucepan from the heat and add to the mixing bowl with the chocolate; add the marshmallow cream. Stir until the chips and marshmallow cream are melted and well blended. | 5. Add the vanilla and stir well. Pour the fudge into the prepared pan. Allow it to set at room temperature for 2 to 3 hours; place in refrigerator afterwards. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1/2	cup		684.0	31.428	21.372	57.6
sugar	2	cups	granulated	639.6	120.016	20.02	9.984
heavy whipping cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
liqueur	1/3	cup		-	-	-	-
coffee granule	2	teaspoons		-	-	-	-
salt	1	teaspoon		-	-	-	-
chocolate	2	cups	semi-sweet	281.88	46.0242	10.0116	6.9984
marshmallow cream	7 1/2	ounces		684.6525	167.9738	1.7009999999999998	0.6379
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.