This recipe makes about 5 pounds of rich and creamy fudge. Since Bailey's Irish Cream, an Irish whiskey and cream based liqueur, is one of the ingredients, this candy is not for kids.

• 2 packages (12 oz. each) milk chocolate chips
• 1 package (12 oz.) semi-sweet chocolate chips
• 2 cups chopped pecans or walnuts (optional)
• 2 jars (7 oz. each) marshmallow creme
• 2/3 cup Bailey's Irish Cream Liqueur
• 2 tsp. vanilla
• 1 cup (1/2 pound) butter
• 4 -1/2 cups sugar
• 1 can (12 oz.) evaporated milk

Preparation -
In a large mixing bowl, combine both kinds of chocolate chips with the chopped nuts (if using), marshmallow, Bailey's Irish Cream and vanilla. Stir to mix well, then set aside. Generously butter a 9" x 13" baking pan; set aside. (This amount of butter is not included in the recipe ingredient list.)

Mix the butter, sugar and evaporated milk together in a saucepan. Bring to a boil, over medium high heat. Reduce heat to medium, or a setting high enough to maintain a low boil, and cook for 11 minutes, stirring constantly. Add the milk mixture to the mixture in the large mixing bowl. Stir gently with a large spoon until all the ingredients are well blended. Pour into the buttered baking pan. Chill for at least 4 hours. Cut into squares and serve. Store in a tightly covered container in the refrigerator.