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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CRUNCHM

Cooking Level: Expert

Home Town: Urbandale, Iowa, USA

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Reviewed: Dec. 13, 2007

This is definately a 5-star recipe. I used it in my first attempt at making fudge, and it turned out beautiful and delicious. I took it for food day and received many rave reviews. The only thing I would change is to line the pan next time (had to set bottom of pan in shallow sink of warm water for a couple minutes.) And maybe a bigger pan, as it is thick (but oh, so good!)

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MaryD

Cooking Level: Expert

Home Town: Fullerton, Nebraska, USA

Living In: Lincoln, Nebraska, USA

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Reviewed: Dec. 11, 2007

Absolutely the best!!! Easy to make, turns out wonderful. You can't go wrong with this recipe.

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aughtnot

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Reviewed: Dec. 9, 2007

Will never make another fudge recipe again. I also added a stick of butter (instead of the 1/4 cup) to the initial batch of chocolate chips which makes it creamy (not crumbly at all) and since I was making it for the kids, omitted the baileys and just used milk. Am glad I used parchment paper to line the 8x8 so it was super simple to pull out of the pan and cut. Thank you so much for the great recipe!

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MONTYMUTT

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Reviewed: Dec. 9, 2007

To die for!!! If you don't like alcohol though, don't try this recipe, because the alcohol taste does come through a bit. But to me and everyone else at my house, this was fabulous! I didn't make the topping because it looked basically like the same as the bottom layer, and I also used a mix of dark chocolate and semisweet chocolate instead of white. This was soooo easy, took 5 mins, and I will definately make this again!

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Amanda J.

Cooking Level: Intermediate

Home Town: Apple Valley, California, USA

Living In: Pinon Hills, California, USA

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Reviewed: Dec. 5, 2007

I made this for Christmas and it was an instant hit. Had a hard time keeping the underage out of it too.

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Loa

Cooking Level: Expert

Home Town: Xenia, Ohio, USA

Living In: Corinth, Texas, USA

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Reviewed: Nov. 29, 2007

I think this is a great recipe and it was easy to make. I didn't use nuts and I only made the bottom layer because I didn't need as many servings, but everyone really liked it. The first night after I made it, it was a little strong on the Irish Cream flavor, but the next morning it was better. I actually used 3/4 cup Irish Cream and 1/4 chocolate liquor. Thank you.

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Udas22

Cooking Level: Intermediate

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Reviewed: Nov. 18, 2007

This turned out sooo tasty! I took the advice of others and lined the pan so that I could remove the fudge to cut it. It crumbled a wee bit when I cut it so perhaps I didn't pack it down as well as I should have. I will take a bit more care pressing it into the pan next time I make it (and there will be a next time in the near future) ... hopefully that resolves the crumbling issue! Makes me wonder what other liqueurs I could try in this recipe.

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Danae

Cooking Level: Intermediate

Living In: Saskatoon, Saskatchewan, Canada

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Reviewed: Nov. 12, 2007

I'm not a big fan of fudge, but I thought I would try and make some for Christmas to give as gifts for teachers and I wanted to try the recipes ahead of time. This fudge I really, really liked. I thought the texture was great. Not too rich, nice and creamy. I did however, think the alcohol was a little strong and I love Baileys, so I'm not sure how others would like it. And mix I didn't mix it enough. However, I did notice the alcohol taste isn't as strong after a couple of days. I would definately recommend it and I wouldn't change a thing. I'm now going to try the other recipe "million dollar fudge" on this site and see how that is. Thanks for this great recipe.

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Eileen

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Reviewed: Oct. 9, 2007

Great fudge recipe! I didn't change a thing. I gave a few pieces to a friend who also gave it five stars. I'll make this again!

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ROOKIE COOKIE

Cooking Level: Intermediate

Home Town: Big Stone Gap, Virginia, USA

Living In: Seattle, Washington, USA

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Reviewed: Oct. 8, 2007

Excellent! I only received rave reviews.

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Gwen

Cooking Level: Expert

Living In: Red Bud, Illinois, USA

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Reviewed: Sep. 25, 2007

This recipe is great! I make it for our church bake sale & it sells out quick. One note - gave the recipe to someone who isn't familiar with liquor & she used Irish Whiskey -- talk about pure alcohol flavor!

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DV2

Cooking Level: Intermediate

Living In: Banks, Oregon, USA

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Reviewed: Aug. 15, 2007

I used all semi-sweet chocolate for the bottom layer and all white chocolate for the top layer. Liquor taste was too strong, so I might try again with a reduced amount. I didn't have any problem with the texture.

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cookntaste

Cooking Level: Expert

Living In: East Greenville, Pennsylvania, USA

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Reviewed: Aug. 11, 2007

I have been making this for a couple years now. Mainly at Christmas. Everyone who tastes it falls in love!

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ASTCLAIR1

Cooking Level: Expert

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Jul. 26, 2007

This turned out good. I would have mixed the Bailey's in better. There were times you would bite into a piece and it would taste so much like Bailey's and slightly bitter and other times it would taste sweeter. If you don't like super sweet fudge, this recipe is for you. The Bailey's lightens up the sweetness of the fudge.

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Kristy Bach

Cooking Level: Expert

Home Town: Kalamazoo, Michigan, USA

Living In: San Francisco, California, USA

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Reviewed: Jul. 3, 2007

I say three stars because the flavor was great...the liquor REALLY came thru, yay!...but the texture didn't seem quite right to me. I think I prefer my fudge to be a little more, what...crumbly? sandy? I don't know exactly. This recipe really just came out like a re-hardened pan of melted chocolate, and I totally accept the blame if it lies with my method. Follow everyone's advice and line your pan with foil, and use an 11x7 inch pan, or your fudge (aka: dense brick of chocolate with booze) will be two inches tall.

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DARLA C.

Cooking Level: Expert

Living In: Lakeside, Arizona, USA

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Reviewed: May 31, 2007

Made this yesterday for one of my husband's Treat Days at work. What a hit! Because some of the cooks had suggested reducing the Irish Cream, i used 3/4 cup and 1/4 cup 1/2 & 1/2. Totally unnecessary. Next time i will use the full cup. Other than that, it was amazing and i can only say that if you're not getting desired results, you might evaluate the quality of your ingredients.

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Whimsicals

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Reviewed: May 6, 2007

Flavorful, but a bit strong. I will make again w/less alcohol.

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jkdodie

Cooking Level: Expert

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Reviewed: Apr. 21, 2007

I made this for neighbor treats at Christmastime, lots of compliments! They all raved about it for months after!

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laceyw

Cooking Level: Expert

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Reviewed: Apr. 9, 2007

This recipe turned out awesome. I grew up with Mackinac Island fudge from Northern Michigan and I think this stuff is every bit as good, maybe better. It comes out thick, but smooth and creamy. Warning, it can be very difficult to cut into squares. I don't use the term thick lightly! Your pan will be heavy!

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Robyn

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Irish Cream Truffle Fudge

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