Bill O’Connor’s Bailey’s Irish Cream Fudge: A Sweet Legacy
As Thanksgiving approaches, we reflect on the importance of family traditions and the sweet memories they create. We are grateful to Bill’s wife, Donna, for sharing this cherished recipe that beautifully captures the essence of love and togetherness.
In loving memory of William Julian “Bill” O'Connor, a cherished teacher, coach, and beloved family man, this Bailey’s Irish Cream Fudge recipe embodies his Catholic heritage and the warmth and love he shared with his wife, Donna, and their family. A native of Livingston, Montana, Bill dedicated 36 years of his life to teaching at East Side Elementary School, contributing not just to education but to the sporting spirit among children through coaching. His zest for life was infectious, and his love for sweet treats, especially this rich fudge, made holiday times extra special.
Every Christmas, Bill and Donna would whip up a batch of this creamy indulgence, creating not just a dessert but a festive tradition enjoyed by family and friends. The combination of milk and semisweet chocolate chips with the delightful kick of Bailey's Irish Cream makes this fudge a favorite for gatherings or a sweet personal treat.
With thankful hearts, let’s dive into this treasured recipe that captures the essence of love and togetherness.
Ingredients:
- 24 oz milk chocolate chips
- 12 oz semi-sweet chocolate chips
- 14 oz marshmallow cream
- 2 tsp vanilla extract
- 2/3 cup Bailey’s Irish Cream
- 4 ½ cups sugar
- 12 oz evaporated milk
- ½ lb. butter
Instructions:
- Prepare Your Ingredients: Begin by gathering all your ingredients. It helps to measure everything out so you can seamlessly transform your kitchen into a fudge-making haven.
- Combine the Chocolates: In a large mixing bowl, add the 24 oz of milk chocolate chips, 12 oz of semi-sweet chocolate chips, 14 oz of marshmallow cream, 2 teaspoons of vanilla extract, and 2/3 cup of Bailey’s Irish Cream. This mixture will create a rich base for your fudge. Stir gently until everything is well combined.
- Prepare the Pan: Line a 10x15 baking pan with aluminum foil, ensuring enough overhang on the sides for easy removal later. Lightly spray the foil with cooking spray to prevent sticking.
- Make the Fudge Base: In a medium saucepan, combine 4 ½ cups of sugar, 12 oz of evaporated milk, and ½ lb. of butter. Place over medium heat until it begins to gently boil, stirring constantly to avoid burning. Allow this mixture to cook for about 10 minutes—this step is crucial for achieving that perfect fudge texture.
- Combine and Mix: Carefully pour the hot sugar mixture into the chocolate and marshmallow cream bowl. Stir vigorously by hand for 2-3 minutes until all the chocolate is melted and the mixture is smooth and glossy.
- Set and Enjoy: Pour the fudge mixture into the prepared baking pan. Spread it evenly with a spatula and allow it to cool at room temperature before transferring it to the refrigerator to set completely.
This decadent Bailey’s Irish Cream Fudge is sure to bring a smile to everyone’s face, and it carries with it the spirit of togetherness that Bill O’Connor cherished. Enjoy a piece of fudge, and as you do, remember the joy and love that go into every bite. Happy Thanksgiving, and happy indulging!