Reviewed: Mar. 30, 2007

Fantastic! The only change I'll make the next time is to prepare it in a 9X13" pan. I made it in an 8-1/2" square pan and it was a little thick.

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JPESTO

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Reviewed: Mar. 26, 2007

OH yes...This is very good! I did the half butter shots half Irish cream version. I also put crushed nuts on the top instead of the topping. Be sure you press the nuts down with the plastic wrap, though.

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mfbiznit

Cooking Level: Intermediate

Home Town: Gladewater, Texas, USA

Living In: Kilgore, Texas, USA

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Reviewed: Mar. 21, 2007

This is a really great recipe. I made it for christmas one year and am no longer allowed to go to my dad's house unless I bring him a batch of it!also works great with Kahlua instead of Bailey's

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mikejensarahshawn

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Reviewed: Feb. 6, 2007

To die for! I loved this, the whole family did actually.

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Michelle

Cooking Level: Intermediate

Home Town: Bedford, Bedfordshire, England, U.K.

Living In: Angola, Indiana, USA

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Reviewed: Feb. 5, 2007

Very good. Everyone loved it. I thought the Irish cream was very easy to detect. Other people asked, "does this have bailey's in it?" so it seemed to be a good balance of the flavor. The texture was great, too. I just melted the stuff for the last layer in the microwave all together rather than on the double boiler and it turned out fine. I put it on for a minute, stired and then I think for another minute or so.

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LAYLA207

Cooking Level: Intermediate

Home Town: Macon, Georgia, USA

Living In: Leesburg, Georgia, USA

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Reviewed: Jan. 8, 2007

I substituted green mint chips for the white chocolate and used mint Irish cream liqueur in place of the regular Irish cream. The only other thing I would do different is either line the pan with foil or use a cardboard or foil cooking square that could be cut away. I gave it to several people as a homemade gift. It was excellant and well received.

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Kathy

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Reviewed: Jan. 7, 2007

This was another recipe for which I'm glad I waited to rate. I would've originally given it 4 stars. I'm partial to the Million Dollar Fudge recipe - also on this site. The Irish Creme didn't seem strong at all like some others had mentioned. In fact, it seemed too weak in my opinion. However, after having some the next day I totally changed my mind. It was perfect! The flavor was perfect and the texture was just as good as the other recipe I mentioned. Definitely make this recipe ahead of time to give the flavors a chance to blend for perfect, rich, melt-in-your-mouth goodness.

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SUEMYERS67

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Reviewed: Jan. 4, 2007

I have had nothing but rave reviews on this fudge since I delivered it to my co-workers this Christmas! Yikes! So many tongues have the taste for the Irish Creme! I used one stick of butter instead of the 1/4 cup called for and it made this fudge creamy and melt-away! Yummy!

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wineybaby

Cooking Level: Expert

Home Town: Hibbing, Minnesota, USA

Living In: Frederick, Maryland, USA

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Reviewed: Jan. 4, 2007

I have made this every year for the past two years. My co-workers always bug me until the day I bring them some in.

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AWILL

Cooking Level: Expert

Home Town: Canton, Ohio, USA

Living In: Bunnlevel, North Carolina, USA

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Reviewed: Jan. 2, 2007

it is a very good recipe and it will need this rating if they hate it this recipe they are crazy

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Nathan

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Reviewed: Dec. 29, 2006

Great taste but poor consistency. These crumbled and were impossible to remove from pan. Might be fine for some family "picking" but not for guests.

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RIELLA

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Reviewed: Dec. 22, 2006

Wonderful texture for this fudge. I made it for a holiday party and it was gobbled up. The irish cream was a little strong for my liking, but other people loved it, so that is all that matters!

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Cheri826

Cooking Level: Intermediate

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Reviewed: Dec. 21, 2006

This was really great fudge. The folks at the office just loved it.

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MissLaby

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Reviewed: Dec. 17, 2006

Wow! This was a big hit at a holiday party we attended this weekend. I followed directions but altered a couple of things. For the bottom layer, I substituted 2 cups of Girardelli milk chocolate chips for the semi-sweet, and then added 1 cup Girardelli (when the main focus of a dessert is chocolate, I prefer to use a higher quality) semi-sweet and then the white chocolate as directed. For the top, I used only (girardelli) dark chocolate chips to give the layers a distinct color difference. Lastly, I used Kahlua in the top layer rather than the Irish cream, just do to the fact I think they are good flavors together in drinks. :) You could definitely taste the Irish cream, but if you couldn't, why choose this specific recipe for fudge? Oh, and I used the 9x13 pan, but I did increase the top dark chocolate layer a bit so the fudge was still thick as I agree it should be. The end result was a wonderful creamy fudge that people raved about. It's going to the next holiday party this coming weekend! Thanks for the recipe!

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KELLYRNH

Cooking Level: Intermediate

Living In: Manchester, New Hampshire, USA

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Reviewed: Dec. 17, 2006

Plan to give some away, or you will end up eating it all! This is fabulous. I made a batch for a church talent/craft auction, and let samples sit out. It went VERY well! It made about 3 1/2 pounds, but disappeared so quick. I did use a jelly roll pan (10.5" x 15.5") so it wasn't too thick (or thin), I think it was perfect. This is an excellent recipe, and very easy too. I plan to make another batch or two for Christmas gift bags for family and friends. One last note, other than the pan size I followed the recipe exactly and didn't find the Irish Cream too overpowering. Thanks for the recipe!

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4my4girls

Cooking Level: Intermediate

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Reviewed: Dec. 16, 2006

Wow, what a sin this is! This is smooth, delectible and utterly awesome. I highly recommend this. Never had any fudge that was this good. Thanks so much for the recipe. I think I have a new tradition in our family. Merry Christmas!

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IBAKE1

Cooking Level: Intermediate

Living In: Salem, Oregon, USA

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Reviewed: Dec. 15, 2006

This is the absolute best fudge I have ever tasted. I put it in the freezer to keep for Christmas and I had to take it over to my neighbors house because I couldn't stay out of it! The flavor is just perfect. I will be making this many times a year!!

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Jeffycat

Cooking Level: Intermediate

Living In: Littleton, Colorado, USA

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Reviewed: Dec. 14, 2006

This fudge really does have a truffle-like consistency! My daughter is a big fan of buttery nipples so I used half irish cream & half butterscotch schnapps. I used all semi-sweet chocolate in the first layer & all white chocolate in the second (because I made this in a 9by13 pan instead of an 8", I increased the white chocolate to 2 cups)...sifting just a bit of cocoa onto the white chocolate layer to jazz it up some. You really are going to want to make this in a larger pan as it was pretty thick even in a 9by13. I didn't think the alchohol taste was overwhelming.... predominant but not overwhelming. It does mellow out some over time. I let this set up most of the way, cut it & then let it finish setting up before pulling it out of the pan....it's easier to cut that way. Thansk for a wonderful candy, Ruth Crickmer!

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Dec. 13, 2006

I made this fudge today to give as a gift. The person I made it for is a non -drinker so substituted Irish cream flavored coffee creamer and it turned out great. This fudge has a really smooth creamy texture. I will definately make this again.

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stjchurchcook

Cooking Level: Expert

Living In: Edwardsville, Illinois, USA

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Reviewed: Dec. 8, 2006

This was a really good fudge I think it just had too much "bite" for my husband and I. I plan on bringing it to class on monday and divying it out to my classmates. I want to try it again with about 1/2 c irish cream and 1/2 c evaporated milk or sweetened evaporated milk. And changing the semisweet/white portions because I think it was a little too dark for my taste. All in all, if this is what you like, it is a WONDERFUL recipe! The texture was as good if not better than candy store bought fudge!

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