Fudge of the Irish Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://zarameals.com/fudge-of-the-irish-recipe/
