Irish Cream Fudge Alcohol-Free (Printable Version)

Smooth, creamy fudge with Irish cream flavors crafted without alcohol for a delightful treat.

# What You'll Need:

→ Dairy

01 - 2 cups white chocolate chips
02 - 1 cup sweetened condensed milk
03 - 1/4 cup unsalted butter, cubed
04 - 1/4 cup heavy cream

→ Flavorings

05 - 2 tbsp Irish cream-flavored coffee creamer (non-alcoholic)
06 - 1 tsp vanilla extract
07 - 1/2 tsp instant espresso powder

→ Sweeteners & Seasonings

08 - 1/4 cup powdered sugar
09 - Pinch of salt

# Method:

01 - Line an 8-inch square baking pan with parchment paper, leaving an overhang on opposite sides for easy removal of the fudge later.
02 - Combine white chocolate chips, sweetened condensed milk, and cubed butter in a medium saucepan over low heat. Stir constantly until completely melted and smooth, ensuring the chocolate doesn't scorch.
03 - Remove the saucepan from heat. Stir in heavy cream, Irish cream coffee creamer, vanilla extract, instant espresso powder, powdered sugar, and salt. Mix thoroughly until the mixture is silky and fully combined.
04 - Pour the mixture into the prepared pan, spreading evenly with a spatula to create a smooth surface. Refrigerate for at least 2 hours until completely firm and set.
05 - Lift the fudge from the pan using the parchment paper overhang. Cut into 36 equal squares. Store in an airtight container in the refrigerator for up to 2 weeks.

# Chef's Tips:

01 -
  • The texture is impossibly smooth and creamy, like something you'd buy from a high-end chocolatier
  • It comes together in under 30 minutes but tastes like you spent all day making it
  • The alcohol-free version means kids, pregnant friends, and anyone avoiding alcohol can still join in the indulgence
02 -
  • Low and slow is the only way to melt the white chocolate, otherwise it can seize and turn grainy
  • The fudge needs the full 2 hours in the fridge to set properly, so plan ahead
  • Store it in the refrigerator, not at room temperature, to maintain that perfect texture
03 -
  • Room temperature ingredients melt more smoothly, so take the butter and cream out about 20 minutes before you start
  • The instant espresso powder is optional, but that tiny bit of coffee flavor makes the Irish cream notes really sing

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