Best Irish Cream Fudge Recipes

IRISH CREAM TRUFFLE FUDGE

Steps:

• Butter a 8x8 inch pan.
• 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.
• 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.
• 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.

BAILEYS IRISH COFFEE CREAM FUDGE

Steps:

• 1. In a small bowl, combine Baileys and coffee crystals. Microwave on high for 10 seconds or until melted and dissolved.
• 2. In a medium saucepan, over medium heat, melt butter, evaporated milk, sugar, and marshmallow cream.
• 3. Slowly add the Baileys coffee mixture; stir well.
• 4. Boil for 5 mins.
• 5. Remove from heat. Stir in chips and vanilla extract. Stir for approx. 3-4 mins until smooth.
• 6. Pour into a foil lined 8x8" pan. Chill to set.

DOUBLE FUDGE IRISH CREAM COOKIES RECIPE BY TASTY

Steps:

• Cream butter, sugar, eggs and vanilla until fluffy.
• Add in Irish Cream and mix.
• Add flour, cocoa powder, instant coffee, baking soda and salt and mix until combined.
• Fold in chocolate chips. Refrigerate dough for 4-6 hours.
• Roll into balls.
• Set on a baking sheet. Bake at 350˚F (175˚C) for 10 minutes
• Enjoy!

BAILEY'S IRISH CREAM FUDGE

Steps:

• Melt chips in a glass mixer bowl in the microwave.
• Add remaining ingredients(except the nuts) and blend.
• Add the nuts.
• Pour into a 13" x 9" waxed paper lined pan.
• Chill & cut into pieces.

BAILEYS IRISH CREAM FUDGE

Steps:

• 1. In a very large bowl, combine the milk chocolate chips, semi-sweet chips, marshmallow cream, vanilla, and Baileys Irish Cream. Set aside.
• 2. Line a 10x15" baking pan with foil. Lightly spray with cooking spray.
• 3. In a medium saucepan, combine granulated sugar, evaporated milk, and butter. Bring to a gentle boil over medium heat. Cook slowly and stir constantly for 10 minutes.
• 4. Pour the hot mixture into the bowl with the chips. Stir slowly by hand to combine. It is important to do this step by hand NOT with a mixer. Stir for approx. 2-3 minutes.
• 5. Pour fudge into greased pan and chill to set.

IRISH CREAM FUDGE

Steps:

• In a very large bowl, combine the 2 packages of milk chocolate chips, the one package of semisweet chocolate chips, both jars of marshmallow cream, 2 teaspoons of vanilla extract, the Irish Cream, and nuts if you are adding them.
• Set this mixture aside.
• Line a 10-x-15-inch pan with foil and spread lightly with butter or margarine.
• In a medium sized saucepan, combine 4 1/2 cups of granulated sugar, 1 can of evaporated milk, and 1/2 pound of butter.
• Bring to a gentle boil over medium heat first and then cook slowly, stirring constantly for about 10 minutes.
• Pour the milk mixture into the very large bowl holding the chocolate chip mixture.
• Stir slowly by hand to combine.
• It is very important to do this by hand and NOT use any kind of mixer.
• Pour the fudge into the prepared pan and chill until set.

IRISH CREAM FUDGE RECIPE BY TASTY

Steps:

• In a saucepan, melt the butter, brown sugar, golden syrup, and double cream over a low-medium heat and mix gently until combined.
• Once combined, place a sugar thermometer into the saucepan and heat the mixture until it reaches 116˚C (240˚F), stirring every now and then.
• Take off the heat and mix in the dark chocolate and Irish cream.
• Pour into a baking tin and then pour the white chocolate in the middle.
• Using a cocktail stick or the handle of a spoon, swirl the white chocolate into the dark chocolate mixture.
• Chill in the fridge until solid. Cut into squares.
• Enjoy!

BAILEY'S IRISH COFFEE CREAM FUDGE

Steps:

• In a small bowl combine Bailey's and coffee crystals. Microwave on high for 10 seconds. or until melted and dissolved.
• In a medium saucepan, over medium heat, melt butter,evaporated milk, sugar and marshmallow cream. Slowly add the Bailey's coffee mixture; stir well. Boil for 5 minutes
• Remove from heat and stir in chips and vanilla extract. Stir for approximately 3-4 minutes until smooth. Pour into a foil lined 8x8" pan. Chill to set.

IRISH CREAM DOUBLE CHOCOLATE TRUFFLE FUDGE

Steps:

• To make: Melt the chocolates together, stirring until smooth; remove from burner.
• Blend in the 2 tbsp butter then Irish cream, beating until smooth.
• When fudge is even, spread over and chill.
• Spray a 8-inch square pan with cooking spray, setting aside for now.
• In a saucepan, melt the chocolate and butter until soft the smooth.
• You do NOT want to over-heat!
• Stir mixture.
• Combine the chocolate mixture with the sugar and cream.
• Continue stirring until mixture is smooth.
• Pour mixture into pan.
• Smooth the top of fudge by laying piece of plastic wrap, pressing carefully and evenly.
• Prepare the topping as noted above.
• Evenly spread topping over fudge and chill for a few hours before cutting.

AVOCADO IRISH CREAM FUDGE

Steps:

• Place the avocados and melted butter in a mixing bowl. Blend with an immersion blender until the mixture is smooth and creamy. Scrape the mixture into a saucepan and stir over low heat.
• Pour in the Irish cream and stir. Add the cocoa powder and stir until completely incorporated. Stir in the confectioners' sugar 1 cup at a time, making sure the sugar is completely incorporated and the mixture is smooth before adding the next cup.
• Melt the semi-sweet chocolate and white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Pour the melted chocolate into the sauce pan and mix thoroughly. Remove from the heat.
• Line a 9X11-inch pan with wax paper or foil sprayed with cooking spray. Pour the fudge mixture into the prepared pan. Chill in the refrigerator for at least 1 hour.

IRISH CREAM COFFEE FUDGE

Steps:

• In a microwave safe cup, cook Irish Cream on HIGH 30 to 45 seconds until hot enough to dissolve the instant coffee.
• In a large pan or Dutch oven, on medium heat, melt the butter, add sugar, evaporated milk, Irish Cream and coffee mixture, marshmallow creme, then mix well.
• Bring to a full boil, stirring constantly, for 5 minutes.
• Remove from heat and stir in vanilla chips until completely melted and mixed thoroughly.
• Stir in the vanilla, then the hazelnuts until mixed well.
• Pour into a greased 8-inch square pan and spread evenly.
• Chill until just set but still easy to cut, cut into 1-inch squares.

BAILEY'S IRISH AND MARSHMALLOW CREAM FUDGE

Steps:

• Line an 8X8 dish with foil. Add the chocolate to a large mixing bowl; set aside.
• In a medium sized saucepan over medium heat, add the butter, sugar, cream, Irish cream liqueur, instant coffee granules and salt. Stir until the sugar and butter melt.
• Continue to cook the fudge, stirring frequently, until it comes to a boil. Continually scrape sides of the pan to prevent mixture from sticking to them. Once boiling, insert a candy thermometer and cook until it reads 233 degrees Fahrenheit (114 C) on the thermometer. At this point, remove from heat.
• Once the fudge reaches the desired temperature remove the saucepan from the heat and add to the mixing bowl with the chocolate; add the marshmallow cream. Stir until the chips and marshmallow cream are melted and well blended.
• Add the vanilla and stir well. Pour the fudge into the prepared pan. Allow it to set at room temperature for 2 to 3 hours; place in refrigerator afterwards.

BAILEY'S IRISH CREAM FUDGE RECIPE - (4.3/5)

Steps:

• 1.In a very large bowl, combine the milk chocolate chips, semi-sweet chips, marshmallow cream, vanilla, and Bailey's Irish Cream. Set aside. 2.Line a 10x15" baking pan with foil. Lightly spray with cooking spray. 3.In am medium saucepan, combine granulated sugar, evaporated milk, and butter. Bring to a gentle boil over medium heat. Cook slowly and stir constantly for 10 minutes. 4.Pour the hot mixture into the bowl with the chips. Stir slowly by hand to combine. It is important to do this step by hand NOT with a mixer. Stir for approx. 2-3 minutes. 5.Pour fudge into greased pan and chill to set.

IRISH CREAM AND MACADAMIA NUT FUDGE

Steps:

• Grease an 8-inch square pan and line with parchment paper so that it hangs over the sides. Stir evaporated milk, brown sugar, white sugar, butter and salt in a heavy-bottomed saucepot. Bring to a boil over medium heat, stirring often, and cook until 238 °F (use a candy thermometer to gauge). Remove from heat, stir in vanilla and Irish Cream and scrape into a bowl or mixer fitted with the paddle attachment. With the mixer on low speed or electric beaters, add in the icing sugar in three additions, mixing well after each addition. Stir in macadamia nuts. Scrape fudge into prepared pan and let cool completely before slicing.

IRISH CREAM FUDGE

Steps:

• 1. In a large bowl combine chips, marshmallow cream, vanilla, Irish Cream and nuts. Put to the side.
• 2. In a sauce pan combine sugar, milk and butter. Bring to a gentle boil over med heat, cook slowly stirring constantly for 10 minutes. Pay careful attention as you don't want it to burn.
• 3. Pour into the bowl with the marshmallow mixture and stir by hand slowly until all is blended well. Pour into pan which has been rubbed/coated with butter. Chill until set.

IRISH CREAM TRUFFLE FUDGE

Steps:

• Butter a 20cm square baking tin.
• In the top half of a double boiler melt 500g plain chocolate, 175g white chocolate and 50g butter until combined and melted through.
• Stir in the 350g icing sugar and 250ml Irish cream until mixture is smooth. Stir in nuts. Place mixture in the prepared tin and lay a sheet of cling film over top; press and smooth top down.
• In the top half of a double boiler melt remaining chocolate until soft. Remove from heat and with a fork beat in the remaining butter and Irish cream until smooth. Spread topping over cooled fudge with a knife. If a smooth top is important place cling film over the top. Refrigerate until firm, 1 to 2 hours at least. This fudge can be easily frozen.