Irish Cream Fudge Recipe

Okay, here we go! Let’s get real about this fudge, because, oh boy, is it good. It’s Irish Cream Fudge — boozy, creamy, melt-in-your-mouth goodness. If you need a quick dessert that looks kinda fancy but is secretly easy, this is it. Trust me on this.

So, picture this: it’s St. Patrick’s Day, right? And my husband, bless his heart, he tries to make a fancy dinner. It’s… uh… let’s just say it’s edible. Barely. BUT THEN, I whip out this fudge. Suddenly, I’m a domestic goddess! He forgets all about the slightly-burnt cabbage and tells me I’m amazing. The kids love it too, although I pretend I don’t see them sneaking extra pieces when I’m “not looking.” Now I make it year round, because fudge is always a good idea.

Why You’ll Love This Irish Cream Fudge Recipe

• It’s basically foolproof. I mean, I’ve made it half-asleep before, and it still turned out great.
• Irish cream liqueur. Need I say more? Okay, I will: It’s boozy fudge! What’s not to love?
• It’s way easier than it looks. Seriously, people will think you spent hours slaving away, when really you just stirred some stuff in a pot.
• Fudge fixes everything. Bad day at work? Fudge. Relationship drama? Fudge. Just feeling blah? Yep, you guessed it: Fudge.

How to Make It

Okay, so, first things first, you gotta get all your stuff together. I usually lay everything out because, let’s be honest, I’m the kind of person who gets halfway through a recipe and then realizes I’m missing an ingredient. Not fun.

Grab a saucepan – medium-sized is good. Throw in your butter, sugar, and milk. Now, this is important: stir that stuff constantly over medium heat. We don’t want any burnt sugar disasters. Keep stirring until the sugar dissolves and it starts to bubble a little.

Once it’s bubbling, slap in that chocolate! Make sure you take it off the heat first, because we don’t wanna scorch things up. Stir until the chocolate is all melty and smooth. This is where it starts to smell amazing, by the way.

Now, for the magic ingredient: Irish cream liqueur. Pour that bad boy in, along with your vanilla extract. Stir, stir, stir until it’s all combined and gorgeous.

Grab your baking dish – I usually use an 8×8 inch square one – and line it with parchment paper. This is super important, unless you want fudge cemented to your pan for all eternity. Pour the fudge mixture into the dish, smooth it out, and then pop it in the fridge for, like, at least two hours. Or, if you’re impatient like me, stick it in the freezer for a bit.

Once it’s solid, lift the fudge out of the dish using the parchment paper, and cut it into squares. Try not to eat it all in one sitting. Though, no judgment if you do.

Ingredient Notes

• Butter: Real butter is best. Don’t even try to use margarine. Just… don’t.
• Granulated Sugar: The plain stuff. Don’t get fancy here.
• Milk: Whole milk works best. But listen, I’ve used 2% when that’s all I had, and it was still fine. Don’t stress too much.
• Semi-Sweet Chocolate Chips: Okay, you can use dark chocolate if you’re feeling fancy, but semi-sweet is classic. And cheap, let’s be real.
• Irish Cream Liqueur: Baileys is the go-to, but any brand will work. And no, you can’t skip this. It’s the whole point!
• Vanilla Extract: Don’t skip this either! It adds that lil somethin’ somethin’ that makes it delish.

Recipe Steps:

1. Combine butter, sugar, and milk in a saucepan.
2. Stir constantly over medium heat until sugar dissolves and the mixture bubbles.
3. Remove from heat and add chocolate chips.
4. Stir until chocolate is melted and smooth.
5. Stir in Irish cream liqueur and vanilla extract.
6. Pour into a parchment-lined baking dish.
7. Refrigerate until firm (at least 2 hours).
8. Cut into squares and serve.

What to Serve It With

Okay, this fudge is pretty rich, so honestly, it’s great on its own. But if you must serve it with something…

• A cup of coffee. The bitterness cuts through the sweetness perfectly.
• A shot of Irish cream. Because why not?
• Vanilla ice cream. Make it a sundae!
• Absolutely nothing. Just eat it straight from the fridge. I won’t tell.

Tips & Mistakes

• Don’t burn the sugar! Seriously, keep stirring. Burnt sugar ruins everything.
• Use parchment paper! I cannot stress this enough. Cleaning up sticky fudge is the worst.
• Be patient! Let the fudge chill completely before cutting it. Otherwise, you’ll end up with a gooey mess.
• If your fudge is too soft: You probably didn’t cook it long enough. Don’t panic! Just put it back in the saucepan and cook it a little longer, stirring constantly.
• If your fudge is grainy: You probably didn’t stir enough. Or your sugar didn’t dissolve properly. It’ll still taste good, but it won’t be as smooth.

Storage Tips

Store this fudge in an airtight container in the fridge. It’ll last for, like, a week. But let’s be real, it’ll probably be gone way before that. And yes, you can totally eat it cold, straight from the fridge. I highly recommend it. I may or may not have eaten it for breakfast before. No regrets.

Variations and Substitutions

• No Irish Cream? Okay, you can try using a different liqueur, like coffee liqueur or even rum. But it won’t be the same. Just sayin’.
• Want it less sweet? Use dark chocolate instead of semi-sweet, or reduce the amount of sugar.
• Add nuts! Walnuts or pecans would be great in this. Just chop them up and stir them in before you pour the fudge into the dish.
• Espresso Powder: A teaspoon of instant espresso powder amps up the chocolate flavor and is chef’s kiss
• Salt it! A sprinkle of sea salt on top before it chills? Genius.

Frequently Asked Questions

Irish Cream Fudge Recipe

Irish Cream Fudge Recipe

This decadent Irish Cream Fudge is creamy, rich, and perfectly flavored with a hint of Irish cream, making it an ideal indulgence for special occasions or as a delightful homemade gift.

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Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 24

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2.25 cups granulated sugar
• ▢ 0.5 cup unsalted butter cut into pieces
• ▢ 0.25 teaspoon salt
• ▢ 0.75 cup evaporated milk
• ▢ 3 cups semi-sweet chocolate chips
• ▢ 7 ounces marshmallow cream
• ▢ 0.5 cup Irish cream liqueur
• ▢ 1 teaspoon vanilla extract

Instructions

Preparation Steps

• Line a 9x13 inch baking dish with aluminum foil and lightly grease the foil.
• In a medium saucepan, combine sugar, butter, salt, and evaporated milk. Bring to a boil over medium heat, stirring constantly.
• Boil for 4–5 minutes, stirring constantly to prevent burning.
• Remove from heat and stir in the chocolate chips until melted and smooth.
• Add marshmallow cream, Irish cream liqueur, and vanilla extract. Stir until well combined.
• Pour the fudge mixture into the prepared baking dish, spreading it evenly.
• Let the fudge cool at room temperature, then refrigerate for 2 hours or until set.
• Cut into squares and serve.

Notes

This fudge can be stored in an airtight container in the refrigerator for up to one week.