Irish Cream Fudge (Printable)

Creamy chocolate fudge flavored with a smooth Irish cream substitute, chilled until perfectly set.

# What You Need:

→ Dairy

01 - 1 can (14 oz) sweetened condensed milk
02 - 1/4 cup unsalted butter
03 - 1/4 cup heavy cream

→ Chocolate

04 - 3 cups semisweet chocolate chips

→ Irish Cream Flavor Substitute

05 - 2 tbsp instant coffee granules
06 - 1 tbsp unsweetened cocoa powder
07 - 1 tsp vanilla extract
08 - 1/2 tsp almond extract
09 - Pinch of salt

# How To Make:

01 - Line an 8-inch square baking pan with parchment paper, allowing overhang on opposite sides for easy removal later.
02 - In a small bowl, combine instant coffee granules, cocoa powder, and heavy cream. Stir until granules are completely dissolved. Set aside.
03 - Place sweetened condensed milk and butter in a medium saucepan over low heat. Cook, stirring constantly, until butter melts and mixture is smooth and uniform.
04 - Pour chocolate chips into the saucepan. Continue stirring constantly over low heat until all chocolate is melted and the mixture becomes glossy and thoroughly combined.
05 - Add the prepared cream mixture, vanilla extract, almond extract, and salt to the chocolate base. Stir continuously until all ingredients are fully incorporated and the fudge is smooth.
06 - Transfer the fudge mixture to the prepared pan. Use an offset spatula to spread evenly and create a smooth, level surface.
07 - Refrigerate the fudge for a minimum of 2 hours, or until completely firm and set throughout.
08 - Grasp the parchment overhang and lift the fudge from the pan. Place on a cutting board and cut into 36 equal squares. Serve immediately or store in an airtight container.

# Expert Tips:

01 -
  • The texture is impossibly smooth, almost like velvet on your tongue, and the way the Irish cream flavors meld with rich chocolate feels like something from a fancy chocolate shop.
  • It keeps beautifully for weeks, which means I can make a batch on Sunday and still be sneaking pieces by Friday without anyone noticing.
02 -
  • Do not attempt to rush the melting process by turning up the heat. I learned this lesson the hard way and ended up with grainy, separated fudge that had to be tossed.
  • The fudge continues to firm up as it cools completely, so do not panic if it feels slightly soft after just an hour in the refrigerator.
03 -
  • If your kitchen is particularly warm, the chocolate might take longer to melt. Be patient rather than increasing the heat.
  • Run your knife under hot water and wipe it dry between cuts for picture-perfect squares every single time.

Go Back