Fudge of the Irish Recipe

Introduction

This Irish Cream Fudge is a decadent treat that combines creamy sweetness with a hint of liqueur for a rich, melt-in-your-mouth experience. Perfect for satisfying your sweet tooth or sharing with friends during special occasions.

Ingredients

• ½ cup evaporated milk
• 1 cup packed light brown sugar
• 1 cup white sugar
• ¾ cup unsalted butter, at room temperature
• ¼ teaspoon salt
• ¼ cup Irish cream liqueur
• 1 teaspoon vanilla extract
• 2¼ cups confectioners’ sugar, sifted

Instructions

1. Step 1: Prepare the pan by greasing an 8-inch square baking pan and lining it with two pieces of parchment paper, each about 14 inches long, letting the ends hang over two opposite sides for easy removal.
2. Step 2: In a heavy saucepan over medium heat, stir together evaporated milk, light brown sugar, white sugar, unsalted butter, and salt until the mixture forms a thick, smooth syrup.
3. Step 3: Continue cooking and stirring constantly until the mixture reaches 234°F (112°C) on a candy thermometer, or until a small drop in cold water forms a soft ball.
4. Step 4: Remove the pan from heat and stir in the Irish cream liqueur and vanilla extract until evenly combined.
5. Step 5: Gradually add the sifted confectioners’ sugar, stirring vigorously until the fudge becomes smooth and starts to lose its gloss.
6. Step 6: Pour the fudge into the prepared pan, smoothing the top with a spatula, and let it cool at room temperature until firm.
7. Step 7: Once set, lift the fudge out using the parchment paper edges, cut into small squares, and serve.

Tips & Variations

• For a richer flavor, use full-fat evaporated milk and ensure the butter is softened but not melted.
• Replace Irish cream liqueur with coffee liqueur for a different twist.
• To add texture, fold in chopped nuts after incorporating the confectioners’ sugar.
• Be sure to sift confectioners’ sugar to avoid lumps and achieve a smooth fudge texture.

Storage

Store the fudge in an airtight container at room temperature for up to two weeks. For longer storage, refrigerate and bring to room temperature before serving. To soften, warm gently in a microwave for a few seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this fudge without Irish cream liqueur?

Yes, you can omit the Irish cream and increase the vanilla extract slightly or substitute with another flavored liqueur of your choice for a non-alcoholic version.

How do I know when the fudge mixture is cooked properly?

The mixture is ready when it reaches 234°F (112°C) on a candy thermometer or when a small drop dropped into cold water forms a soft, pliable ball. This ensures the correct texture for smooth fudge.

Fudge of the Irish Recipe

Print Recipe

★★★★★

4.8 from 81 reviews

This rich and creamy Irish Cream Fudge combines smooth evaporated milk, brown and white sugars, and luscious Irish cream liqueur to deliver a perfect balance of sweetness and a hint of boozy warmth. With a silky texture and subtle vanilla notes, this homemade fudge is an indulgent treat ideal for sharing or gifting.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours (including cooling time)
• Yield: Approximately 36 small squares 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Irish

Ingredients

Scale 1x2x3x

Fudge Base

• ½ cup evaporated milk
• 1 cup packed light brown sugar
• 1 cup white sugar
• ¾ cup unsalted butter, at room temperature
• ¼ teaspoon salt

Flavorings and Sweetener

• ¼ cup Irish cream liqueur
• 1 teaspoon vanilla extract
• 2¼ cups confectioners’ sugar, sifted

Instructions

1. Prepare the Pan: Grease an 8-inch square baking pan and line it with two pieces of parchment paper, each about 14 inches long, allowing the ends to hang over two opposite sides of the pan. This will make it easier to lift out the fudge once it’s set.
2. Combine Initial Ingredients: In a heavy saucepan over medium heat, stir together the evaporated milk, light brown sugar, white sugar, unsalted butter, and salt until the mixture melts and forms a thick, smooth syrup.
3. Boil the Mixture: Continue cooking the mixture, stirring constantly, until it reaches 234°F (112°C) on a candy thermometer or until a small amount dropped into cold water forms a soft ball, which indicates the right consistency for fudge.
4. Add Flavorings: Remove the saucepan from the heat and stir in the Irish cream liqueur and vanilla extract until fully incorporated, infusing the fudge with a lovely Irish cream flavor.
5. Incorporate Confectioners’ Sugar: Gradually add the sifted confectioners’ sugar to the mixture, stirring vigorously until the fudge mixture becomes smooth and starts to lose its glossy shine, signaling readiness for setting.
6. Set the Fudge: Pour the fudge into the prepared baking pan, smoothing the surface with a spatula. Let it cool at room temperature until firm, which usually takes a few hours.
7. Serve: Use the parchment paper overhang to lift the fudge out of the pan. Cut into small squares and enjoy or package for gifting.

Notes

• To check fudge doneness, use the soft ball test by dropping a bit of syrup into cold water; it should form a soft, pliable ball.
• Make sure to stir constantly while boiling to prevent scorching or burning.
• Allow fudge to cool completely for clean cutting; refrigeration is optional but can speed up setting.
• Store fudge in an airtight container at room temperature for up to two weeks.

Keywords: Irish cream fudge, homemade fudge, Irish dessert, creamy fudge, easy fudge recipe