Fudge of the Irish

Fudge of the Irish

cynjne 18

"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."

Ingredients 3 h 45 m {{adjustedServings}} servings 135 cals

Serving size has been adjusted!

Original recipe yields 32 servings



Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Two Tone Fudge

See how to make tasty fudge with swirls of white chips and bittersweet chocolate.

Irish Bananas

Top ice cream with bananas simmered in butter, Irish whiskey, and brown sugar.

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Reviews 10

  1. 13 Ratings

Liz derr

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

Danielle Babineau

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!

Home Chef

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)