Irish Cream Truffle Fudge

Irish Cream Truffle Fudge

217
LETSGGGO 8

"This is 'wicked good' stuff! This creamy sweet confection will disappear as fast as a wink."
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Ingredients

1 h 45 m servings 383 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 383 kcal
  • 19%
  • Fat:
  • 20.3 g
  • 31%
  • Carbs:
  • 46.8g
  • 15%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 37 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Butter a 8x8 inch pan.
  2. In the top half of a double boiler melt the 3 cups semisweet chocolate chips, 1 cup white chocolate chips and 1/4 cup butter until soft enough to stir.
  3. Stir in the confectioner's sugar and Irish cream until mixture is smooth. Stir in nuts. Place mixture in the prepared pan and lay a sheet of plastic wrap over top; press and smooth top down.
  4. In the top half of a double boiler melt remaining chocolates until soft. Remove from heat and with a fork beat in the butter and Irish cream until smooth. Spread topping over cooled fudge with a knife. If a smooth top is important place plastic wrap over the top. Refrigerate until firm, 1 to 2 hours at least. This fudge can be easily frozen.

Reviews

217
  1. 265 Ratings

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Most helpful positive review

Oh this is the best. I read the previous reviews about how this was too strong, so I started out with 3/4 of a cup. The only problem I ran into with this reduced amounnt of liquid was the inabil...

Most helpful critical review

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. ...

Oh this is the best. I read the previous reviews about how this was too strong, so I started out with 3/4 of a cup. The only problem I ran into with this reduced amounnt of liquid was the inabil...

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. ...

YUM! This is really very easy, and the results are super impressive! Instead of all semi-sweet, I used half-and-half milk chocolate and semi-sweet. It was still very rich, but that just made ...

Fantastic! My modifications: I used 3/4 cup Bailey's and 1/4 cup heavy cream, and I and subsituted 2 tbspsoons butterscotch schnapps for half of the Irish cream in the topping. I also changed ...

Very tasty... However I would make some changes next time I make it. First, I would use a 9x12 as opposed 8x8 - these were way too tall to cut through w/o the top layer breaking off. Secondly, I...

When I was ready to start the fudge, I realized that I didn't have any white chocolate chips, so for the base layer, I used 1/2 semi-sweet, and 1/2 milk chocolate chips. I used all milk chocola...

This is absolutely wonderful, but I must agree with other reviewers-if you don't like Irish Cream why would you even try this recipe at all(?!) never mind reviewing it. Iused a larger pan which ...

This is the best chocolate fudge I've ever had. I will definately be making this again and again. Everyone I fed it to loved it as well. The only problem is that the recipe called for an 8x8 ...

Yum! Yum! This recipe makes plenty for an 11x17 pan. Use a bigger pan, cut it into more pieces; maybe it will last longer!