Mackinac Island is know for its fudge (among other things, including a no-car policy, it's magnificent Grand Hotel and for being the setting for the film "Somewhere in Time.") Anyone who visits always seems to leave with a pound (or more) of fudge from one of the island's many shops.
Well, we make pretty darned good fudge in the lower part of the state as well. I decided that for our St. Patrick's Day dinner, I would make grown-up ice cream and candy. The result was my Bailey's ice cream, Luck of the Irish Cream Fudge and Paul Hollywood's soda bread.
I pulled the fudge recipe (originally called Irish Cream Truffle Fudge) from allrecipes.com. I'm going to print it here because my instructions are better than theirs!
LUCK OF THE IRISH CREAM FUDGE
Butter and 8x8 pan. (I did. It's too thick. Next time I'd use at least a 9x9 and I'd line it with foil or waxed paper for easier removal)
Melt 3 c. semisweet chocolate chips, 1 c. white chocolate chips and 1/4 c. butter in a double boiler.
HINT: Melt the butter first. It will help keep the chocolate from seizing up. You could do this in the microwave too, but I didn't have the nerve!
Use a mixer to ensure all is melted and shiny. Then add 1 c. Irish Cream liqueur (I used Bailey's), about a quarter cup at a time so it doesn't splash, as you continue to beat.
Then add 3 c. confectioners sugar -- again, a bit at a time, mixing, incorporating and then more.
Finally, 1 1/2 c. chopped nuts. The original recipe said to stir it in but I mixed because the fudge is thick and I wanted to be sure it was well incorporated.
Put into your pan, press a sheet of plastic over the top and smooth down.
The original recipe calls for a glaze. It's fine but I'm not sure I'd use it again. It does add to the thickness of the fudge.
Melt 2 T. butter, 1 c. semisweet chips, 1/2 c. white chocolate chips.
Using the mixer, add 4 T. Irish cream liqueur. Spread over the top and refrigerate till firm, at least a couple of hours.
This has HUGE yield! At least it did for me, because I made it in the 8x8 and it was so thick that I cut the pieces fairly thin. So far (and there is still a giant lump in the fridge with a good 25 pieces to it) i have had a yield of six dozen. A huge hit at our dinner and with the many friends who were on the receiving end of a delivery!
PAUL HOLLYWOOD'S SODA BREAD
Are you a fan of the Great British Baking Show? I am. I love it and part of the reason are its judges, Mary Berry and Paul Hollywood, both noted bakers. Some of the PBS programs include master classes by Paul and Mary and this is where I first read of his soda bread recipe.
It's simple. But the directions on his site are not in good old American measurements and baking times, so I'll translate here.
250 grams white flour (this is about 2 cups)
250 grams whole wheat flour (about 2 cups)
1 t. salt
1 t. baking soda
1.7 cups -- I think that came to about 1 3/4 -- buttermilk (400 ml)
That's it. Mix it together, knead a bit, put into a round ball, cut all the way through the center crossways (see the video below) and bake at about 400 F for 30 minutes. (200 C)
It's glorious. Here's how Paul does it.
BAILEY'S ICE CREAM
I originally got this from my massage therapist, the Divine Sarah, and then Jenna at Painted Apron also featured a version. You saw this recipe in the last post, but here it is, a bit more complete -- just so they are all together.
Mix 1 pint heavy whipping cream to slightly stiff peaks (but not butter!)
Add 1 can sweetened condensed milk and beat again to peaks
Add 2 T. or a little more of the Baileys (or another flavoring) and beat again.
(If you want, you could then add fudge bits from the recipe above, mini chips or another add in).
Pour into a pan lined with plastic (mine was 7x11ish) and cover with plastic. Freeze. I served mine with grated semi-sweet chocolate.
This recipe makes quite a bit -- and it really is wonderful! I hope you try it and enjoy!
This post is joining up with Share Your Cup and Share Your Style, where you can find some delightful links to check out!