Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Irish Cream Fudge of the Irish 4.7 (24) 19 Reviews 12 Photos Once this Irish fudge recipe is made, it really is Christmas. The 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 takeout boxes or miniature tins, it's enjoyed by all. Submitted by cynjne Updated on May 13, 2025 Save Rate Print Share Close Add Photo 12 12 12 12 Prep Time: 15 mins Cook Time: 30 mins Additional Time: 3 hrs Total Time: 3 hrs 45 mins Servings: 32 Yield: 1 (8-inch) pan Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 32 servings 1 cup packed light brown sugar 1 cup white sugar ¾ cup unsalted butter, room temperature ½ cup evaporated milk ¼ teaspoon salt ¼ cup Irish cream liqueur 1 teaspoon vanilla extract 2¼ cups confectioners' sugar, sifted Directions Grease an 8-inch square baking pan; line with 2 pieces parchment paper about 14 inches long, allow ends of paper to hang over two opposite sides of the pan by several inches. Combine brown sugar, white sugar, unsalted butter, evaporated milk, and salt in a heavy saucepan over medium heat until forms a thick, smooth syrup; attach a candy thermometer to the saucepan without touching the bottom of the pan and bring to a boil. Reduce heat to medium-low; cook until center of mixture reaches 238 degrees F (112 degrees C), 20 to 30 minutes, stirring often. The temperature will rise slowly at first, then more quickly as it increases; watch mixture carefully. Off heat, stir in Irish cream liqueur and vanilla extract until thoroughly combined. Transfer mixture to the bowl of a large stand mixer fitted with the paddle attachment; beat in confectioners' sugar, in 3 additions, on low speed, blending completely before adding the next addition. Frequently scrape the sides of the bowl; beat until fudge is completely smooth, about 2 minutes. Transfer fudge to the prepared baking pan; place on a level surface to cool and set up, 3 to 5 hours. Lift fudge out of the baking pan using the parchment paper ends as handles before slicing into cubes. Save Print I Made It 57 home cooks made it! Nutrition Facts (per serving) 135 Calories 5g Fat 23g Carbs 0g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 32 Calories 135 % Daily Value * Total Fat 5g 6% Saturated Fat 3g 15% Cholesterol 13mg 4% Sodium 25mg 1% Total Carbohydrate 23g 8% Total Sugars 23g Protein 0g 1% Vitamin C 0mg 0% Calcium 17mg 1% Iron 0mg 1% Potassium 23mg 0% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.