Recipe by cynjne
"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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light brown sugar, packed
unsalted butter, room temperature
Irish cream liqueur
2 1/4 cups
confectioners' sugar, sifted
Wow, delicious! My first attempt at fudge and it turned out great!
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!
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)
The person that gave 2 stars - you may have had too much carmel coloring and flavoring because you left the brown sugar on too long or if you stirred in when it was boiling.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Fudge of the Irish
Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories from Fat: 42
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