HOMEMADE BAILEYS IRISH CREAM

 

There is no reason to pay high prices for Baileys and if you have a blender its even easier.  Halve the ingredients though and blend two smaller batches and bottle.

  Ingredients:

2 (400grm.) cans evaporated milk
1 can condensed milk
50mls. whiskey
3 tbsp.  Ganache is chocolate syrup before it hardens / Hershey's chocolate syrup

Method:
Combine all ingredients in large pitcher or jar with tight fitting lid (2 quart container). Shake before using; refrigerate. Use by itself with ice or in coffee. Enjoy!

I like the mixture of using Bailey's and Butterscotch Shnapps in the little shot glasses with the dividers.  And Down the hatch.
They are affectionately called "Cowboys".

 

Chocolate Sauce: 12 ounces (340 grams) semisweet or bittersweet chocolate, cut into small pieces 1 cup (240 ml) heavy whipping cream 1/3 cup (66 grams) granulated white sugar 1/3 cup (80 ml) light corn syrup 1 1/2 teaspoons pure vanilla extract 1 tablespoon strong liquor, such as rum, or liqueurs such as Grand Marnier or brandy (optional) Chocolate Sauce: Place the chopped chocolate in a medium sized stainless steel bowl and set aside. Combine the cream, sugar, and corn syrup in a saucepan and place over low heat. Bring to a boil, stirring often.  Remove from heat and pour immediately over the chocolate.  Let stand until the chocolate has melted, then stir until smooth. Stir in the vanilla extract and alcohol, if using. Store the sauce in the refrigerator in a tightly covered container for up to two weeks. Reheat over simmering water before serving. Makes about 2 cups. Preparation time 15 minutes

Read more: http://www.joyofbaking.com/ChocolateSauce.html#ixzz26F0MKflb