The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
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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Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 17, 2008
AMAZING! I used this recipe as my first try at fudge ever and i had everyone in my family begging for it instead of cookies this year.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 16, 2008
smooth, creamy, smells heavenly, like baileys but doesn't have the bitter alcholic taste. fantastic!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 15, 2008
This fudge was a great hit with my co-workers. I recieved many requests for the recipe, and the office was a cheerier place that afternoon :-)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 12, 2008
Delicious! A bit on the strong side, but I think that it really works with this recipe. I will definitely make these again.
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Cooking Level: Intermediate

Living In: Santa Cruz, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 12, 2008
My husband and I REALLY enjoyed this recipe. I was doubtful at first making this treat for a holiday cookie exchange after I read some of the reviews. We made it and found it to be very creamy and not too strong on the irish cream. Both layers of this fudge were easy to spread in the pan. The only drawback we found was that it needs to be kept chilled or it gets soft quickly at room temperature. We used a 9x12 pan and it was a perfect thickness. I also took the advice of another reviewer and lined the baking dish with aluminum foil. How easy it was to get out and cut!!! Also, since I have a small double boiler, after I melted the chips and butter, I put the mixture into a saucepan on low heat to add the confectioner sugar and irish cream to mix. It was much easier and creamier. Instead of using just semi-sweet chips, I used half semi-sweet chips and half milk chocolate chips. It mellowed the bitterness. The last change I made was using 3/4 cup irish cream and a 1/4 cup heavy cream instead of the full cup of irish cream. This recipe has already made it into my holiday repetoire for years to come!!! A must have fudge recipe. Friends and family have already eaten all of the extras!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 11, 2008
AMAZING fudge as it is! Personally wouldn't change a thing; it's worth the calorie count, and it will be replacing my old fudge recipe this christmas.
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767

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The reviewer gave this recipe 1 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 21, 2008
I love irish cream but I did not care for this recipe. If I try it again I will cut back on the liquor.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 18, 2008
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.
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Living In: Wimbledon, Greater London, England, U.K.

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 21, 2008
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?
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Cooking Level: Intermediate

Home Town: San Jose, California, USA
Living In: Rescue, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Sep. 6, 2008
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!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.54 star rating.
Reviewed: Jun. 1, 2008
It was okay. It set up like a nice fudge, but the taste wasn't 5 star. Better than typical "easy" fudge.
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Cooking Level: Intermediate

Home Town: West Jordan, Utah, USA
Living In: Antelope, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: May 20, 2008
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: May 12, 2008
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!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: May 10, 2008
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.
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Cooking Level: Expert

Home Town: West Hartford, Connecticut, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: May 7, 2008
It came out a little hard, but everyone loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Apr. 19, 2008
Delicious! I took this to a St. Patrick's Day party because it seemed like the thing to do. It was very well received.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 21, 2008
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. :)
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Cooking Level: Intermediate

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The reviewer gave this recipe 1 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 18, 2008
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 24, 2008
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!
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