Spring Has Sprung- and a Great Fudge Recipe

Spring has sprung, the grass has riz.  I wonder where the flowers is?

Hi gang…. it’s getting lovely around here!  The weather is warming up nicely.

Not much to report.  We had a nice St. Patrick’s Day with my annual menu of Soda Bread, Oat Farls, Corned Beef, Cabbage, Carrots and Potatoes.  It was just the two of us this year.

I added something extra this year.  Found this recipe on another blog that I follow:

Irish Cream Fudge
2 12oz bags of white chocolate chips
1 1/4 cup sweetened condensed milk (you won’t use the whole can)
1/3 cup Irish Cream (whatever brand you choose)

Prepare an 8×8 or 9×9 baking dish by lining it with parchment paper on the bottom, leaving the paper longer than needed so you can lift the fudge easily out of the pan when it is ready to serve.  Spray with a light coat of nonstick cooking spray as well.  

On low heat, add all ingredients into a medium saucepan.  Stir continuously until all of the white chocolate chips are melted.  Pour into the prepared pan, smooth so it is even.  Refrigerate until set and hard.  Use the long sides of the parchment to lift it out and easily cut into serving pieces.

This was absolutely delicious!  It’s going to be an annual thing with us.  I added a top layer of Milk Chocolate with Jameson’s Irish Whiskey.  It came out a little too boozy…. will cut back next year.

You can check out her blog here:

Thank you for the wonderful recipe!