The reviewer gave this recipe 4 stars. This recipe averages a 4.53 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 4.53 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 4.53 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 4.53 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 4.53 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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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Feb. 7, 2008
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...
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The reviewer gave this recipe 1 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 28, 2008
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.
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jan. 14, 2008
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 white/dark chocolate for the topping. Will definitely make this again next Christmas. Thanks.
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Cooking Level: Intermediate

Home Town: Hamilton, Kansas, USA
Living In: Topeka, Kansas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Jan. 13, 2008
I like this but it is so rich that we can only eat small pieces and so it lasts forever. I would prefer a fudge that is not so strongly flavored and perhaps more creamy than mine turned out. I will try making again with less Irish Cream and maybe more nuts, just to try and balance out the rich denseness somewhat.
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Cooking Level: Intermediate

Living In: Columbia, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jan. 9, 2008
Make this fudge you will not be let down! Was easy to make and was a big hit. The family loved it. I used half regular irish cream and half caramel flavor its all i had left in the house, you could definitely taste it!!
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Cooking Level: Intermediate

Living In: San Jose, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jan. 6, 2008
This is by far the BEST fudge recipe! Since finding it it has become a family favorite and all other fudge recipes have been forgotten from our cookbooks. Family and friends ask about it every Christmas season and when giving it out the recipe is always requested.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jan. 2, 2008
Absolutely the best. I have made this two years in a row and my family raves about it. I use a 1/2 sheet cake pan lined with parchment, and this makes it super easy to cut and wrap. Be sure to add the amount of irish cream it calls for. I actually add a little more - it is wonderful. Also, you might want to check out the IRISH CREAM recipe on this site - it is super good.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 31, 2007
Very good! I agree with the hassle of double boiler. Microwave would work just as well. Next time I will omit the butter in the topping. No need for it, and it made it too greasy. Great tast.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Dec. 29, 2007
I substituted a 1/4 c. of butter in place of 1/4 c. of Bailey's.. big mistake. According to many reviews, the fudge tasted very booze-y, so I used less alcohol. When I was done, the fudge really smelled like Irish Cream, but the next morning when I wen to cut it, it neither tasted nor smelled like Irish Cream... disappointing. And I don't really care for alcohol, so I don't know what happened. Wasn't as creamy as I'd like. I'd give this recipe a 3.5 if I hadn't messed with the proportions.
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Cooking Level: Intermediate

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

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 27, 2007
I used a 9x13 pan and therefore made a little extra topping. Devilishly decadent!
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Cooking Level: Intermediate

Home Town: Warren, New Jersey, USA
Living In: Lansing, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 24, 2007
not fluffy like moms fudge, but who cares when there's baileys?
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Cooking Level: Expert

Home Town: Elsie, Michigan, USA
Living In: Owosso, Michigan, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 23, 2007
Not a good fudge at all! It wasn't nearly as melt in your mouth as other recipes I have tried from this site. And the boozy taste was too much.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 18, 2007
YUM! This is so easy for a first time fudge maker and will certainly impress. The irish creme lingers with even the smallest of bites. I will definatly add this to my holiday baking list in the future. Thanks for sharing!
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Cooking Level: Expert

Home Town: Fort Dodge, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 14, 2007
Wow.. I just made these and they're great! I was thinking they wouldn't taste enough like the irish cream, but alas, I was wrong. Although, I don't really understand all this "double boiler" business in this recipe (as well as others on this site that use melted chocolate) - you can EASILY microwave chocolate. For semi-sweet chocolate chips microwave on high, in one minute intervals, stirring after each minute (the amount in this recipe took my powerful microwave two minutes). White chocolate seems to melt slightly quicker, I suggest 30 second intervals to be safe. In this recipe, I mixed the white and the semi-sweet and micro'd it in the usual one minute intervals, adding the butter for the last 30 seconds. Gawgeous!
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Cooking Level: Expert

Home Town: Brookville, Pennsylvania, USA
Living In: Salt Lake City, Utah, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 13, 2007
This makes a VERY dense fudge. It filled my 8X8 pan to the top. Next time, I will put in a 9x13 pan. It was difficult to cut such a thick fudge, but once out of the fridge for 4 hours, I managed to cut through. I don't like nuts in my fudge, so I made both the top and bottom in one and that worked just fine. DEFINITELY use a mixer to mix this together. I also don't own a double boiler and it did fine as long as I kept my eye on it all. The amount of Irish Cream really strikes everyone differently ... I brought it to a holiday party for work and some said it was quite strong, others thought it was perfect. (Contrary to what others said, I think the flavor gets a little stronger after 3 days.) Really a good fudge and quite easy to make. (WITH A MIXER) Thanks!
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Cooking Level: Expert

Home Town: Urbandale, Iowa, USA

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