AMERICAN MEASUREMENTS
3 cup semisweet chocolate chips
1 cup vanilla chips or more chocolate chi, ps*
1/4 cup butter
3 cup powdered sugar
1 cup bailey's irish creme
1/2 cup chopped nuts, optional
TRUFFLE TOPPING
1 cup semisweet chocolate chips
1/2 cup vanilla chips or more chocolate chi, ps*
2 tbsp butter, cut in pieces
4 tbsp bailey's irish creme
Directions
*Bailey's Original Irish Creme gets its flavor from a blend of Irish
whiskey and fresh cream, which is delivered daily to the Dublin plant
that makes the liqueur. This dessert is packed with chocolate and
rich flavor. Using all semisweet chocolate will yield a deeper,
darker fudge.
FUDGE: Melt all chips with butter until they are soft enough to stir
smooth. Do not overheat. Add chocolate/butter mixture to powdered
sugar and Baileys. Stir until smooth. Add nuts, if desired. Mix well.
Place fudge in an 8-inch square pay sprayed with vegetable spray. Lay
a sheet of plastic wrap on top and gently press to smooth fudge.
TOPPING: Melt chips until smooth. Remove from heat. With a fork, beat
in butter and Bailey's until smooth.
Spread topping over fudge with a knife. If a very smooth top is
desired, use a piece of plastic as done on fudge.
Refrigerate until firm, 1 to 2 hours. Can be frozen. Makes 64 pieces.
Source: Oregonian FoodDay; typos by Dorothy Flatman 1997
Servings: 64 pieces
Bailey's Truffle Fudge Recipe brought to you by Recipe Ideas
Categories: Candy; Dessert; Fudge
The History of Recipes
Academics have tracked the existance of recipes way back into the far past, at least as far back into recorded history as the Egypt of the Pharoahs, and possibly even further. Interesting though that is, mostly, these early cook books were just simple hieroglyphic or cunieform instructions for food preparation.
In fact, the oldest recipe discovered, according to Professor Solomon Katz, are some stone tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. Progressing into The time of the roman empire 25BC a roman called Apicius assembled a collection of documents detailing recipes enjoyed by wealthy Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and afters, something we still use today. Aspicius tells us how the early Romans made use of a good variety of herbs and spices, including many that are still in use today like basil, rue and dill. Later on, we have a couple of recipe books which date from the 1300s ; a recipe book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, these books have no connection with the curry that is familiar to us all today, but rather recipes for the types of meals on the tables of the rich people of the time. Later on in the 1400s, knights returning from the crusades brought back a variety of spices and herbs from the holy land, including spices such as basil and coriander. The introduction of these new foods and spices created an explosion in manuscripts on cooking, many of which are now in private libraries. The introduction of the TV brings us TV cooks and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to search through thousands of recipes such as those found on our web site. |
We hope you enjoy this Bailey's Truffle Fudge recipe.
