I love irish cream but this was the worst recipe ever. If I try it again I will cut back on the liquor.

Oh so rich. I too agree that there is a bit too much liquer. I also had a problem getting all of the butter to incorporate and was very skeptical that it would actually turn out creamy. However, it turned out very creamy! I did have to sop up the excess butter using a paper towel (while warm) and had to scrape off cooled butter later, which of course just affected how it looked, but a bit of a pain.

This recipe was seriously delicious! The only problem I am having (and I am hoping someone can give me advice) is when I cut it, the top layer seems to seperate from the bottom layer so I get more crumbled pieces of fudge. Am I not melting it enough?

This fudge was creamy with an awesome, somewhat strong, Irish Cream flavor. It's amazing how the reviews are so mixed! The layers were not as obvious as I thought they would be, but who cares. It didn't last long enough for anyone to notice. It was a huge hit!

When I was ready to start the fudge, I realized that I didn't have any white chocolate chips, so for the base layer, I used 1/2 semi-sweet, and 1/2 milk chocolate chips. I used all milk chocolate for the top. I used a few reviewers suggestion not use the full cup of Irish Cream (because they said all Irish Cream made it taste too strong). I used 3/4 cup Irish Cream, and 1/4 cup of half and half, and found this made the Irish Cream flavor rather mild (even after a day or two). Also, since previous reviewers said that it made such a thick fudge, I used two(2) 8x8" pans. It made a fudge that was just shy of 1" thick, which was the perfect thickness. It was good; I would try this again, but I think I will use the full 1 cup of Irish Cream next time, and make sure I have white chocolate chips next time. :)

It was okay. It set up like a nice fudge, but the taste wasn't 5 star. Better than typical "easy" fudge.

I found this fudge really rich.The kids really didn't get excited over it like I thought they would. I also found it impossible to stir with the amount of liquid it called for, I didn't add enought extra so I ended up with a very hard to cut and crumbly fudge. I will try it again but will alter the recipe.

Oh, this was so easy and so good! I have never made fudge (or any other type of candy for that matter) and I had no problems making this. Will definitely be making again!

The 2nd layer needs some more irish cream to be able to spread properly on top of the first layer. I substituted 3 cups of white chips for the semi-sweet on the first layer (so it was 4 cups of white on the first layer) and did the opposite on the 2nd layer (so that it was 1 1/2 cups of semisweet chips). 2nd layer wasn't spreadable, but that was probably my fault because I switched the type of chips. Taste was delicious nonetheless. Could've just made the top layer and it would've been enough even in an 9x18 pan for straight Irish Cream fudge.

It came out a little hard, but everyone loved it!

Delicious! I took this to a St. Patrick's Day party because it seemed like the thing to do. It was very well received.

Delicious! I made this for a family gathering on St. Patrick's Day - I subbed all semi-sweet on the bottom layer, and all white on the top, adding a hefty dose of green food coloring to it. Looked awesome, and tasted great. Everyone loved it! I made it for Easter, and swirled purple, yellow, and pink in the white chocolate. :)

Not good at all! I made this for a St. Patty's Day party and it was barely touched. The 8x8 pan is way too small. Also, the "layers" are not necessary. All they did was make it crumble when I tried to dig it out of the pan. The consistency was not fudgy either. Definitely a waste of some good Irish Cream.

Never have I had coworkers rave this much about a holiday dessert...it does pack a punch -- the irish cream liqueur lingers quite a while, while at the same time preserving a bit of the freshness of the fudge. I will definitely make this again!

I made this for a superbowl party and it was a big success. I went with half and half with the semi/milk because I like it a bit sweeter. I also threw a couple of whole white chocolate chips on the top for visual interest. I also used mint-flavored irish cream and thought it had a good flavor. Next time I might experiment with doing all white, or an all white topping so I can color it to match the holiday. Very very yummy...

Perhaps I'm spoiled by more traditional fudge recipes but, like other reviewers, I was less than pleased with the consistency of this. Just not as creamy as it should be. I, too, threw it out. While this is easy to make, I guess you get out of something what you're willing to put into it. True fudge takes a bit more effort, but yields far better results.

Wow, this is good! I followed the recipe except for using a jelly-roll pan to yield thinner, smaller pieces. I'm glad I did, as this is very rich. I cut the fudge into tiny squares to serve. I also switched the ratio of the whi