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On the tenth day of Homemade Christmas, I made Baileys 5 Minute Fudge.

Baileys 5 Minute Fudge | My Hot Southern Mess

It is beginning to look a lot like Christmas. Then again Christmas is just a few days away. Have you finished your Christmas shopping yet or are you just starting? How about that holiday baking? Yeah, my family is devouring everything as fast as I can make it. That includes Baileys 5 Minute Fudge.

Baileys 5 Minute Fudge | My Hot Southern MessI guess I can’t really blame my husband, Baileys plus fudge is just delicious. It is a combo that is meant to be like peanut butter and jelly or macaroni and cheese.

Baileys 5 Minute Fudge | My Hot Southern Mess

The fudge is very easy to make. It is actually harder to find a couple of the ingredients in the fudge. Currants and Hazelnuts took me all over Fayetteville. I eventually found the chopped hazelnuts and chose to leave the currants out. They were not missed but my husband and I are not huge fans of dried fruit in our fudge.

As for the hazelnuts, if you cannot find them you could substitute another nut such as pecans.

Baileys 5 Minute Fudge | My Hot Southern Mess

This recipe is the newest addition to my family favorites and will be made for years to come. After all, you can’t have too many fudge recipes right?

Baileys 5 Minute Fudge
  • cooking spray
  • 1 (12 ounce) bag dark chocolate chips
  • 1 (12 ounce) bag milk chocolate chips
  • 1 (14 ounce) can sweetened condensed milk
  • ¼ cup Baileys® Irish Cream
  • 1½ cups lightly toasted Piedmont hazelnuts, chopped, divided
  • ½ cup currants
  • flaky sea salt
  1. Grease two 3-inch loaf pans with cooking spray.
  2. Place all chocolate chips and sweetened condensed milk into a large pot and cook over low heat, stirring until melted. Remove from heat and add in the Baileys. Stir until smooth and add in 1 cup hazelnuts and currants.
  3. Divvy the fudge between two 3-inch loaf pans. Sprinkle the tops with flaky sea salt and remaining ½ cup hazelnuts. Let fudge set at room temperature.
  4. Once set, remove from the pans, slice thinly, and serve on vintage plates.

Recipe from Allrecipes.com



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