Fudge of the Irish Recipe - Allrecipes.com
Fudge of the Irish Recipe
  • READY IN ABOUT 4 hrs

Fudge of the Irish

Recipe by  

"It's really Christmas once this fudge is made. This festive fudge is always the star of my annual cookie tray exchange and a requested gift by friends and family. I like to shop every year for unique gift wrap. Whether it's Chinese take-out boxes or miniature tins, it's enjoyed by all."

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Ingredients Edit and Save

Original recipe makes 32 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    3 hrs 45 mins


  1. Grease an 8-inch square baking pan and line with 2 pieces of parchment paper about 14 inches long; allow the ends of the paper to hang over the sides of the pan by several inches.
  2. Stir evaporated milk, light brown sugar, white sugar, unsalted butter, and salt in a heavy saucepan over medium heat until the mixture forms a thick, smooth syrup.
  3. Bring to a boil, reduce heat to medium-low, and cook until a candy thermometer inserted into the center of the boiling syrup without touching the bottom of the pan reads 238 degrees F (112 degrees C), 20 to 30 minutes. Stir often. Candy temperature will rise slowly at first, then more quickly as temperature increases; watch carefully.
  4. Remove saucepan from heat and stir in the Irish cream liqueur and vanilla extract until thoroughly combined.
  5. Scrape the mixture into the work bowl of a large stand mixer fitted with beaters; set the machine on low speed and mix in confectioners' sugar in 3 additions, allowing the sugar to blend in completely before adding the next addition. Scrape down the bowl frequently and mix fudge until completely smooth, about 2 minutes.
  6. Scrape fudge into the prepared baking pan and place on a level surface to cool and set up, 3 to 5 hours.
  7. Use the parchment paper ends as handles to lift the fudge out of the baking pan before slicing into cubes for serving.
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Reviews More Reviews

Most Helpful Positive Review
Mar 15, 2012

All I can say is it is great! We made one batch for tomorrow, and had to make a second batch to take to work as a treat! We used a homemade Irish cream instead of the alchool variety. Thank you for sharing the recipe!

Most Helpful Critical Review
Dec 07, 2012

I really wanted to like this recipe. I am certainly not an experienced candy/ fudge cook so I'm sure some of this went wrong due to my errors, but I was pretty disappointed. The fudge never solidified, even after 5 hours and time in the fridge, and it did not come out the cream color as shown in the picture, it was much more of a caramel color and it tastes like caramel too, which covers over the flavor of the Irish cream completely. It is also MUCH too sweet for my tastes, but I should have expected that with over 4 cups of sugar in the recipe!


13 Ratings

Nov 17, 2012

Wow, delicious! My first attempt at fudge and it turned out great!

Dec 21, 2012

I thought this recipe was amazing...I had some concerns because one of the other reviewers said that it had no irish cream flavor...but wow! I tasted it while it was still warm and I was concerned it did not have any Irish cream flavor...so I left it to cool and walked away...it turned into the creamiest, smoothest, fluffy (but still dense?) fudge ever. Make it soon :0)

Mar 16, 2015

Super easy and straight forward. A candy thermometer and patience are essential for texture and color. If you cook candy too fast, it burns, separates, darkens, becomes granulated and will not set. It must be stirred often. Do not scrape the granulated sides of pan back into the mixture either or this can ruin texture. Mine took over 30 min to reach desired temp. The temps listed here are off also. 238 F is actually 114 C. The goal is to cook to the soft ball stage on a standard candy thermometer. I made these for a St. patrick's day picnic. Yum!

Mar 01, 2015

Fantastic! Really smooth. I skipped the "1 cup white sugar". Plenty sweet without it. Also greasy enough that it will come out of the pan easily, so you can skip the parchment paper and just butter your pan.

Dec 18, 2014

This was delicious! I followed the directions exactly, and it turned out perfectly. Yes, it is sweet, but that is to be expected from fudge. The flavor is delicious. To the reviewer who's fudge did not set, make sure you have a good candy thermometer, or it is difficult to know when it is done. I have been searching for Christmas candy recipes that don't involve nuts (due to a nut allergy) and this is going to be added to our new traditions. Thank you so much!

Jan 21, 2014

loved it


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  • Calories
  • 135 kcal
  • 7%
  • Carbohydrates
  • 23.1 g
  • 7%
  • Cholesterol
  • 13 mg
  • 4%
  • Fat
  • 4.6 g
  • 7%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 0.3 g
  • < 1%
  • Sodium
  • 25 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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