Irish Cream Truffle Fudge

Irish Cream Truffle Fudge

216 Reviews 4 Pics
  • Cook

    30 m
  • Ready In

    1 h 45 m
Recipe by  LETSGGGO

“This is 'wicked good' stuff! This creamy sweet confection will disappear as fast as a wink.”

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Adjust Servings

Original recipe yields 24 pieces



  1. Butter a 8x8 inch pan.
  2. 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.
  3. 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.
  4. 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.

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Reviews (216)

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Oh this is the best. I read the previous reviews about how this was too strong, so I started out with 3/4 of a cup. The only problem I ran into with this reduced amounnt of liquid was the inability to stir the fudge at all! So I added the remaining 1/4 of a cup. I didn't find this too strong.. guess it is personal preference. I am sure this will go over well at tomorrow's St. Patrick's Day party at work. Yes it does make more than an 8X8 pan. I also filled a loaf pan with the fudge. I lined both pans with foil and when the fudge was set, it was easy to cut.. just remove from pan lifting the foil.. and slice. Easier than trying to cut in the pan. Update - this time I melted the chocolate in the microwave. MUCH easier and you don't have the worry of the chocolate seizing up on you as has happened to me before with a double boiler. Just dump the chocoalate and butter in microwave safe bowl, micro on high for like 45 seconds each time, give it a stir and then pop back in until it is almost completley melted. Stirring the chocoalte will get the last few bits to melt jsut fine.



Perhaps I'm spoiled by more traditional fudge recipes but, like other reviewers, I was less than pleased with the consistency of this. Just not as creamy as it should be. I, too, threw it out. While this is easy to make, I guess you get out of something what you're willing to put into it. True fudge takes a bit more effort, but yields far better results.



YUM! This is really very easy, and the results are super impressive! Instead of all semi-sweet, I used half-and-half milk chocolate and semi-sweet. It was still very rich, but that just made you happy with a smaller piece! (But that doesn't mean you can resist going back for another piece in a few minutes...). **One note: This was very boozy (but good!) the first day, but I think the flavor mellowed a little as it sat; try to make it a day ahead (if you can resist).

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Amount Per Serving (24 total)

  • Calories
  • 383 cal
  • 19%
  • Fat
  • 20.3 g
  • 31%
  • Carbs
  • 46.8 g
  • 15%
  • Protein
  • 3.5 g
  • 7%
  • Cholesterol
  • 10 mg
  • 3%
  • Sodium
  • 37 mg
  • 1%

Based on a 2,000 calorie diet



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Irish Cream Bundt Cake


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Mint Chocolate Fudge