Nutty Irish Cream Fudge

91saves
2hours45min


291 people made this

This creamy sweet fudge with two kinds of chocolate and chopped nuts will disappear as fast as a wink! Makes a great gift.

Ruth Crickmer

Ingredients
Serves: 24 

  • 625g chocolate chips
  • 185g white chocolate chips
  • 60g butter
  • 2 1/4 cups (375g) icing sugar
  • 1 cup (250ml) Irish cream liqueur
  • Topping
  • 3 cups (375g) chopped nuts
  • 185g dark chocolate chips
  • 100g white chocolate chips
  • 4 tablespoons Irish cream liqueur
  • 2 tablespoons butter

Directions
Preparation:15min  ›  Cook:30min  ›  Extra time:2hours chilling  ›  Ready in:2hours45min 

  1. Butter a 20cm square baking tin.
  2. In the top half of a double boiler or bowl over simmering water melt dark and white chocolate chips plus 50g butter until soft enough to stir.
  3. Stir in the icing sugar and Irish cream until mixture is smooth. Stir in nuts. Place mixture in the prepared tin and lay a sheet of plastic wrap over the top; press and smooth top down.
  4. Topping: In the top half of a double boiler (or bowl over simmering water or in the microwave) melt remaining chocolate chips until soft. Remove from heat and with a fork beat in the butter and Irish cream until smooth.
  5. Spread topping over cooled fudge with a knife. If a smooth top is important place cling film over the top. Refrigerate until firm, 1 to 2 hours at least. This fudge can be easily frozen.

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Reviews (7)

JEANNE ROBERTS
by
5

Took shortcuts. Oh this is the best. I didn't find this too strong.. guess it is personal preference. I lined both tins with foil and when the fudge was set, it was easy to cut.. just remove from tin lifting the foil.. and slice. Easier than trying to cut in the tin. - 21 Jul 2008

KATRINA55
by
2

YUM! This is really very easy, and the results are impressive! **One note: This was very boozy (but good!) the first day, but I think the flavour mellowed a little as it sat; try to make it a day ahead (if you can resist). - 21 Jul 2008

DRUCIFER
by
2

Very tasty... However I would make some changes next time I make it. First, I would use a larger tin - these were way too tall to cut through w/o the top layer breaking off. Secondly, I would definitely line my tin with foil instead of buttering it - so, so, so much easier to get out of tin (and a cxlean tin to boot. - 21 Jul 2008

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