Here is a recipe for Bailey's Irish Cream fudge: 1 stick butter, Whole Foods 365 brand 2 cups granulated sugar, C&H brand 1/2 cup heavy whipping cream, Whole Foods 365 brand 1/3 cup Bailey's Irish Cream, or similar 2 teasp. instant coffee granules, Starbucks VIA French Roast brand 1 teasp salt, Morton's brand 2 cups semi-sweet chocolate chips or finely chopped dark chocolate, Hershey's brand 7.5 oz container of marshmallow fluff, Kraft brand 1 teasp vanilla extract, McCormick brand Directions: Line an 8X8 dish with foil. Add the chocolate to a large mixing bowl; set aside. In a medium sized saucepan over medium heat, add the butter, sugar, cream, Irish cream liqueur, instant coffee granules and salt. Stir until the sugar and butter melt. Continue to cook the fudge, stirring frequently, until it comes to a boil. Continually scrape sides of the pan to prevent mixture from sticking to them. Once boiling, insert a candy thermometer and cook until it reads 233 degrees Fahrenheit (114 C) on the thermometer. At this point, remove from heat. Once the fudge reaches the desired temperature remove the saucepan from the heat and add to the mixing bowl with the chocolate; add the marshmallow cream. Stir until the chips and marshmallow cream are melted and well blended. Add the vanilla and stir well. Pour the fudge into the prepared pan. Allow it to set at room temperature for 2 to 3 hours; place in refrigerator afterwards.

Now that fudge looks fantastic! I think I will give that a try. I have not made fudge in years but this is too yummy to pass up. I may have to get another bottle of Irish Cream- I think I have some drinking buddies all set to go here! Trish

Here is the recipe from Allrecipes, Linda: IRISH CREAM TRUFFLE FUDGE 3 c. semisweet chocolate chips 1 c. white chocolate chips 1/4 c. butter 3 c. confectioners' sugar 1 c. Irish Cream liqueur 1 1/2 c. chopped nuts TOPPING: 1 c. semisweet chocolate chips 1/2 c. white chocolate chips 4 T. Irish Cream liqueur 2 T. butter In the top half of a double boiler melt the 3 c. semisweet chocolate chips, 1 c. white chocolate chips and 1/4 c. butter until soft enough to stir. Stir in the confectioners' sugar and Irish Cream until mixture is smooth. Stir in nuts. Place mixture in a prepared 8 x 8 inch buttered pan and lay a sheet of plastic wrap over the top; press and smooth top down. In the top half of a double boiler, melt remaining chocolate chips until soft. Remove from heat and with a fork beat in the butter and Irish Cream until smooth. Spread topping over cooled fudge with a knife. If a smooth top is important, place plastic wrap over the top. Refrigerate until firm, 1 to 2 hours at least. This fudge can be easily frozen. I didn't use a double boiler. I melted the chips in the Microwave 45 seconds at a time until they were melting. I also didn't put a top layer on it and the main layer turned out with a nice wavy look.. I put foil in a rectangular pan larger than an 8 x 8 inch one. Figured it would be easier to get out of the pan and cut. Haven't cut it yet, but licked the bowl clean and it really tasted very, very good. Only have two kids coming over to keep away from the fudge, but will make rolo candies on top of pretzels for them. So now make something sinful!!! Madonna

OK, left out amount of shortening so reposting the entire recipe with the correction. This is the recipe for the Irish Soda Bread made famous at the Lowell Folk Festival. Every year it is sold at the Irish food booth along with other Irish dishes. It's a little different from most and makes more of a cake like bread and uses sour cream as the acid, but it still goes perfectly with corned beef and cabbage on St Patricks Day. it also makes a wonderful bread to serve with tea, especially if it's warm. My family prefers to eat the bread warm with dinner or with tea, coffee or hot cocoa. It warms up well in a microwave. The recipe was printed in the Lowell Sun newspaper 10 years ago, coutesy of the creator of the recipe, Mary Noon. MARY NOON'S IRISH SODA BREAD 2 1/2 cups sifted flour 2 teaspoons baking powder (not level) 1 teaspoon salt (not level) 1/2 teaspoon baking soda (not level) 1/4 cup margarine or shortening 1/2 cup sugar 1 egg beaten 1 pint sour cream 1/2 cup raisins caraway seeds if you like. original recipe does not call for them because her family doesn't like them, nor does mine. Preheat oven to 375. butter an 8 inch round cake pan or use cooking spray to coat. Sift flour, baking poweder, salt and baking soda together and set aside. Cream shortening or margarine and sugar. Add egg and sour cream and mix well. Stir in flour mixture until well blended. Fold in raisins. dough will be very sticky. Put dough into 8 inch pan, make a cross in the dough and bake for 50 minutes. Cover pan with aluminum foil and bake another 10 minutes. Let cool some in pan before removing. Serve warm or cold. My changes. I use mazola unsalted stick margarine instead of shortening and leave out the salt. I find it tastes better without any added salt. I always serve the bread warm, fresh out of the oven and cooled a bit before serving. wrap leftovers if any in aluminum foil and then slip into a ziploc bag to store. Reheat sliced in microwave on a plate with a cover vented just a little until it is as warm as you want it. Enjoy everyone. I'm off to make mine now.