Reviewed: Mar. 23, 2012

Texture and taste was wonderful.

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Reviewed: Mar. 13, 2012

HUGE hit at Book Club last night. Did not add the nuts since I wanted it to be really smooth like a truffle and it was perfect!

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5 users found this review helpful

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Ang-in-GA

Cooking Level: Expert

Home Town: Yonkers, New York, USA

Living In: Acworth, Georgia, USA

Reviewed: Dec. 27, 2011

The Irish Cream Fudge was a huge hit on all of my Christmas visits this year. Great recipe.

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3 users found this review helpful

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justcallmeviolet0

Reviewed: Dec. 23, 2011

Came out a little crumbly, but got rave reviews! Too rich for most people to finish one piece. Thumbs up!

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4 users found this review helpful

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RachtheBach

Cooking Level: Intermediate

Home Town: Jasper, Missouri, USA

Living In: New Lenox, Illinois, USA

Reviewed: Dec. 21, 2011

This was very rich, but very good! It definitely made enough for my 11 x 17 pan. I am somewhere between a 4 & 5 only because I would like to figure out a way to make it less rich. Anyway, it was good enough to make again!

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Amy Hill

Cooking Level: Intermediate

Reviewed: Dec. 16, 2011

Delicious! I didn't think this was too boozy, as some others had thought. I made it in a 9x13 pan and cut it into probably between 80 - 100 small pieces which were just as satisfying since it's so sweet. I will say that it was difficult to cut though.

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Stephanie

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

Reviewed: Dec. 12, 2011

This is wicked good as the description says! I have finally found a fudge that me and my family can eat. Most fudge is so sweet that I don't like it. This is sweet but not overly so. Tastes wonderful and is very easy to make. This is the fudge to make if you are looking for a great recipe.

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terri cap

Reviewed: Aug. 4, 2011

All I can say is it has a wonderful flavor. I didn't find it overpowering at all. I made 3 batches; one as written, one with caramel Baileys, and one with Mint Baileys. They all went over well.

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Autumn

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Credit River Township, Minnesota, USA

Living In: Savage, Minnesota, USA

Reviewed: May 11, 2011

I made this for a daytime quilt group I belong to. The ladies loved it and everybody asked for the recipe.

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Trudy

Home Town: Manitowoc, Wisconsin, USA

Reviewed: Mar. 28, 2011

I love this fudge! It's isn't like a sickeningly sweet frosting (thank goodness) Mine turned out with the bottom being melt in your mouth delicious, smooth but not what I would call creamy and definitely not crumbly with a very small hint of the Bailey's (left out the nuts) and the other layer turned out a bit semi-hard because I added in extra butter when I saw my mixture not melting the way I expected. So instead of a ganache type topping I got a thin layer of a semi-hard topping with a strong kick of Bailey's! I found I loved the difference in the texture of the layers and the taste of the Bailey's is not overpowering at all. I left my fudge to sit for 2 days in an airtight container in the fridge before eating so I think it got enough time to mellow out the alcohol taste and marry all the different ingredients together. On that note, this fudge does have a bit of a sweet after-kick to it but nothing too extreme. It just keeps calling me back for more. It is wonderful! Thanks for sharing your recipe.

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8 users found this review helpful