Bake the Book: Bailey's Fudge Squares

[Photograph: Steve Legato]

Booze? Check. Chocolate? Check. Nuts? Check. Highly indulgent and seriously sweet, this is probably the most decadent dessert you can find in Irish Pantry. It's well worth making; one little piece satisfies, and if you're afraid of overindulging, the rest can be stored in the freezer.

Tips: This is basically a pan of chocolate, which should come as no surprise if you've made fudge before. Since there's a total of 26 ounces of it used in this recipe, springing for top-drawer stuff is going to be rather costly. Instead, find a good 72% dark chocolate you can buy in bulk, like Callebaut. (It's often found in giant, plastic-wrapped chunks in the baking areas of supermarkets like Fairway and Whole Foods.) For the 6 ounces of white chocolate, a couple bars of Ghirardelli white chocolate will be more than suitable. Remember to get bars, not chips; white chocolate baking chips are rarely real white chocolate.

Tweaks: Nuts taste better toasted every time. Once you've decided what kind to use (I'm fond of walnuts in this fudge), toast them on the stove or in the oven, then chop and add as the recipe instructs. It goes very well with the lush warmth of Irish cream liqueur. And if you don't have a double boiler like the recipe calls for, a pan of simmering water with a steel bowl balanced on top also works well. Just make sure the bowl isn't touching the simmering water.

As always with our Bake the Book feature, we have five (5) copies of Irish Pantry to give away.

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