Saint Brendan's Irish Cream Fudge
2 pkgs. milk chocolate chips (12 oz. each)
1 pkg. semisweet chocolate chips (12 oz.)
2 jars marshmallow cream (7 oz. each)
2/3 c. Saint Brendan's® Irish Cream Liqueur
2 c. chopped nuts
4 ½ c. sugar
1 can evaporated milk (12 oz.)
½ lb. butter
Line a 10” x 15” pan with foil and grease lightly with butter.
Combine chocolate chips, marshmallow cream, Saint Brendan's® and nuts in a large bowl and set aside.
Combine sugar, evaporated milk and butter in a medium, heavy saucepan and bring to a boil. Reduce heat and cook for 11 minutes, stirring constantly.
Pour milk mixture over chocolate chip mixture and stir slowly by hand. Pour into prepared pan. Chill until set.