Irish Cream Fudge Delight (Print)

Decadent fudge blending chocolate and Irish cream flavor for a smooth, creamy indulgence.

# What You’ll Need:

01 - 1 can (14 oz) sweetened condensed milk

02 - 1/4 cup unsalted butter

03 - 1/4 cup heavy cream

04 - 3 cups semisweet chocolate chips

05 - 2 tbsp instant coffee granules

06 - 1 tbsp unsweetened cocoa powder

07 - 1 tsp vanilla extract

08 - 1/2 tsp almond extract

09 - Pinch of salt

01 - Line an 8-inch square baking pan with parchment paper, leaving overhang for easy removal.

02 - In a small bowl, dissolve instant coffee granules and cocoa powder in heavy cream. Set aside.

03 - In a medium saucepan over low heat, combine sweetened condensed milk and butter. Stir until butter is melted and mixture is smooth.

04 - Add chocolate chips to the saucepan. Stir constantly until chocolate is completely melted and mixture is homogeneous.

05 - Stir in the cream mixture, vanilla extract, almond extract, and salt. Mix until fully incorporated.

06 - Pour the fudge mixture into the prepared pan. Smooth the top with a spatula.

07 - Refrigerate for at least 2 hours, or until fully set.

08 - Lift the fudge from the pan using the parchment overhang. Cut into small squares and serve.

01 -

The homemade Irish cream substitute gives you all those familiar coffee and chocolate notes without needing to buy expensive liqueur
This fudge sets up beautifully firm but melts in your mouth with that perfect creamy texture
It comes together in under 30 minutes of active time, leaving you with an impressive homemade candy that looks like it came from a fancy chocolatier

02 -

Low and slow is the key here, high heat will cause the chocolate to seize and become grainy
Room temperature ingredients work best, so take the butter and cream out about 20 minutes before you start

03 -

Clean your knife with hot water between cuts for perfectly smooth edges
Let the fudge sit at room temperature for 5 minutes before cutting to prevent cracking