Irish Cream Fudge
Indulge in the creamy decadence of Irish Cream Fudge, a rich and velvety treat that’s perfect for any occasion. This easy, no-bake recipe combines the luxurious flavors of Irish cream liqueur with silky semi-sweet chocolate, a hint of vanilla, and a touch of sweetness from powdered sugar for the ultimate melt-in-your-mouth experience. Prepared in just 15 minutes, this foolproof fudge requires minimal effort but delivers maximum flavor. Ideal for gifting, entertaining, or simply treating yourself, this indulgent dessert sets beautifully overnight and can be enjoyed chilled or at room temperature. With its irresistible combination of chocolate and Irish cream, this homemade fudge will quickly become a favorite in your recipe repertoire!
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Recipe Information
Ingredients
- 14 oz Sweetened condensed milk
- 3 cups Semi-sweet chocolate chips
- 4 tbsp Unsalted butter
- 1 cup Irish cream liqueur
- 1 tsp Vanilla extract
- 1 cup Powdered sugar
- 1 Pinch of salt
Instructions
Prepare an 8x8-inch square baking pan by lining it with parchment paper, leaving a few inches of overhang on two sides for easy removal later. Lightly grease the parchment paper with butter or non-stick spray.
In a medium-sized saucepan, combine the sweetened condensed milk, chocolate chips, and unsalted butter.
Place the saucepan over medium-low heat and stir constantly until the chocolate and butter are completely melted and the mixture is smooth. Be cautious not to let the mixture scorch.
Remove the saucepan from the heat and gently stir in the Irish cream liqueur, vanilla extract, and a pinch of salt. Mix until fully incorporated.
Sift the powdered sugar into the mixture and stir until smooth. The mixture will thicken noticeably as you combine the ingredients.
Pour the fudge mixture into the prepared baking pan and spread it evenly using a spatula. Tap the pan gently on the counter to settle the mixture and remove any air bubbles.
Allow the fudge to cool at room temperature for 1-2 hours, then transfer it to the refrigerator to set for at least 4 hours or, ideally, overnight.
Once the fudge is fully set, use the parchment paper overhang to lift it out of the pan.
Cut the fudge into small squares using a sharp knife. Wipe the blade clean between cuts for neat edges.
Store the fudge in an airtight container in the refrigerator for up to 2 weeks. Serve chilled or at room temperature as preferred.
Nutrition Facts
Calories |
225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.4 g | 13% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 36 mg | 2% | |
| Total Carbohydrate | 31.0 g | 11% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 27.9 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 74 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
