Reviewed: Aug. 29, 2009

All I have to say to all those who have dissed this recipe-boo hoo, I have made several times and one of the times didn't turn out very good but it was MY FAULT! It's all about trial and error in cooking and knowing when its the recipe or the chef. I love this recipe it sets up well and my guests love it too. Thanks

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LaVon

Cooking Level: Expert

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Reviewed: Aug. 20, 2009

Really yummy! Great for Christmastime.

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kzajac

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Reviewed: Aug. 9, 2009

Wow, this is sooooo good! Very rich and creamy. I was a little afraid to use all the irish cream as a lot of the comments said it was too strong. But i used it all and I'm glad I did. To me, it had just the right amount of irish cream flavour I made this exactly as directed and that is the way I will make it again, which will be soon the way I am going through it.

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Sugar8184

Cooking Level: Intermediate

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Reviewed: Jun. 24, 2009

Good, but really too rich to eat more than a tiny bit. Also a huge pain to cut into pieces - sets hard as rocks. I omitted the nuts, however, and the mixing gets a little difficult the more sugar you add. A second person may be required to get the job done without pulling muscles in one's arm.

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Jules

Cooking Level: Beginning

Home Town: Checotah, Oklahoma, USA

Living In: Washington, D.C., USA

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Reviewed: Jun. 6, 2009

Is good! Though expensive to make because of the booze. Did add extra chips.

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JOLDES

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Reviewed: May 26, 2009

soooo rich.. next time i might go all 3 cups of milk chocolate chips, or half white chips and half semi. but totally delicious.

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peavy

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Reviewed: Apr. 7, 2009

These were really good. Ultra rich and "Irish" creamy! (sorry I couldn't help myself!) If you love Irish Cream flavor than this is the fudge for you! Thanks so much for the recipe.

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Kat Ashley

Cooking Level: Expert

Home Town: Sacramento, California, USA

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Reviewed: Mar. 18, 2009

Every Saint Patricks Day I am requested to bring this. I leave out the nuts since it is a large party and you never no when a nut allergy may pop up. I don't use a double boiler I just use the microwave direction to melt chocolate off the Nestles package. Plus I am extra generous with the Irish Cream!

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JSKEWRIGHT

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Reviewed: Feb. 28, 2009

Great recipe. I first made this 3 years ago and it has become a must-have at Christmas. It is a bit boozy for the first couple of days but the flavor mellows after a couple of days. This recipe freezes well also. I cleaned out the deep-freeze and found some from the first batch I made in 2006 and it tasted great - not burned or dried out.

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Dodi M.

Cooking Level: Expert

Living In: Marion, Ohio, USA

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Reviewed: Feb. 3, 2009

Wow! A little time consuming, but worth it!!!

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Christina

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

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Reviewed: Jan. 1, 2009

Delicious!! This fudge got rave reviews from my entire family. It was a bit crumbly at first--I recommend letting it warm to room temperature before slicing. Consistency and flavor are even better today than they were 4 days ago. I highly recommend this recipe!

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Emily Rose

Cooking Level: Intermediate

Home Town: Lawrence, Kansas, USA

Living In: Emporia, Kansas, USA

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Reviewed: Dec. 29, 2008

This recipe had wonderful flavor (don't change any ingredients in the recipe!), but I didn't like the fact that it softened when at room temperature. I couldn't serve this, and kept having to refrigerate it, yet if I forgot about it and left it in the refrigerator too long, I couldn't cut it without it crumbling everywhere. Maybe it needs some parrafin? I'm not sure, but I don't think I'll be making it again.

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KRANEY

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Dec. 28, 2008

Fantastic! This fudge was a big hit for the holidays around my house. Everyone was pleased that the Irish Cream didn't cook out :-D.

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KeepRockAlive88

Cooking Level: Intermediate

Home Town: Manassas, Virginia, USA

Living In: Cary, North Carolina, USA

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Reviewed: Dec. 23, 2008

Not a bad recipe, but not as good as I thought it would be. Mine turned out on the hard side, and I prefer a softer fudge.

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jelene

Cooking Level: Expert

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Reviewed: Dec. 20, 2008

Not ungodly sweet like most fudges are. This was a fave of my co-workers this year! I will definitely make this every year!

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Courtney S.

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Dec. 20, 2008

I've made this fudge for 3 Christmas holidays now and every time it's a hit! I make it without nuts, and it's still the most popular thing I've ever taken to work! Easy to make and yummy!!! I also add a little more Irish cream and it helps to ease the sweet in the chocolate.

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Dee

Cooking Level: Intermediate

Home Town: El Paso, Texas, USA

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Reviewed: Dec. 18, 2008

Good fudge. I cut the Baily's back to 2/3 Cup, and you can still taste the liquor. And if you want to make the colors contrast more, change the ratio for the upper layer to mostly white chocolate chips, or mostly regular. I used pecans, all I had. Very good!

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