FUDGE OF THE IRISH
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.
Provided by cynjne
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Irish Cream
Time 3h45m
Yield 32
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
- Remove saucepan from heat and stir in the Irish cream liqueur and vanilla extract until thoroughly combined.
- 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.
- Scrape fudge into the prepared baking pan and place on a level surface to cool and set up, 3 to 5 hours.
- Use the parchment paper ends as handles to lift the fudge out of the baking pan before slicing into cubes for serving.
Nutrition Facts : Calories 135.4 calories, Carbohydrate 23.1 g, Cholesterol 12.6 mg, Fat 4.6 g, Protein 0.3 g, SaturatedFat 2.9 g, Sodium 25.1 mg, Sugar 22.8 g
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