|Nutritional Guidelines (per serving)|
|Servings: 8x8 pan fudge (64 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 12g||5%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Bring out the Baileys! Want to give your candy a little kick? This Irish cream fudge is a smooth white chocolate fudge spiked with Irish cream liqueur. It's perfect for St. Patrick's Day, or anytime you want to make your fudge a little more interesting!
This recipe is based on my favorite white chocolate fudge recipe, which comes together quickly and easily. The addition of Irish cream liqueur gives the fudge a deeper, richer taste. It's added before the fudge is boiled, so most of the alcohol cooks off, leaving the flavor behind. We've included notes at the bottom of the recipe in case you want to make a variation with less alcohol or if you'd like to give your fudge a coffee flavor.
- 4 oz. butter
- 14 oz. sugar
- 4 fl. oz. heavy cream
- 2 fl. oz. Irish cream liqueur (such as Bailey's)
- 1 tsp. salt
- 12 oz. white chocolate chip (or finely chopped white chocolate)
- 7 oz. marshmallow cream
- 1 tsp. vanilla extract
Gather the ingredients.
Prepare an 8x8-inch pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray. This produces a fudge about 1" thick. If you prefer a thinner fudge, use a 9x9 pan.
Place the butter, sugar, cream, Irish cream liqueur, and salt in a heavy-bottomed medium saucepan over medium-high heat. Stir until the sugar and butter melt.
Continue to cook the fudge, stirring frequently, until it comes to a boil. Brush down the sides of the pan to prevent sugar crystals from forming.
Once boiling, insert a candy thermometer and cook until it reads 235 F (114 C) on the thermometer.
Once at the right temperature, remove the pan from the heat and add the white chocolate chips and the marshmallow cream.
Stir vigorously until the chips and marshmallow cream are melted and incorporated. If necessary, return the fudge to the heat for brief periods to melt the chips.
Add the vanilla and stir well. Pour the fudge into the prepared pan and smooth it into an even layer.
Allow it to set at room temperature for 3-4 hours, or in the refrigerator for 1-2 hours.
To serve, cut it into small 1-inch pieces. Store Irish cream fudge in an airtight container at room temperature for up to one week or in the refrigerator for up to two weeks.
- If you want a less pronounced liqueur flavor, reduce the liqueur to 2 Tbsp. and add an additional 2 Tbsp. of heavy cream.
- Additionally, if you want to add a coffee flavor to your fudge, you can add 1/2-1 tsp. of instant coffee or espresso powder to the fudge mixture before it comes to a boil.