Irish Cream Fudge Delight (Printable Version)

Smooth chocolate confection with a creamy Irish cream flavor substitute, perfect chilled and cut into squares.

# What You'll Need:

→ Dairy

01 - 1 can (14 oz) sweetened condensed milk
02 - 1/4 cup unsalted butter
03 - 1/4 cup heavy cream

→ Chocolate

04 - 3 cups semisweet chocolate chips

→ Irish Cream Flavor Substitute

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

# Method:

01 - Line an 8-inch square baking pan with parchment paper, allowing overhang on opposite sides for easy removal.
02 - Dissolve instant coffee granules and cocoa powder in heavy cream in a small bowl. Set aside.
03 - Combine sweetened condensed milk and butter in a medium saucepan over low heat. Stir continuously until butter melts completely and mixture achieves smooth consistency.
04 - Add chocolate chips to the saucepan. Stir constantly until chocolate is fully melted and mixture is uniformly combined and glossy.
05 - Pour in the prepared cream mixture along with vanilla extract, almond extract, and salt. Mix thoroughly until all ingredients are fully incorporated.
06 - Transfer fudge mixture to the prepared pan. Smooth surface with spatula for even thickness. Refrigerate for minimum 2 hours until completely firm.
07 - Lift fudge from pan using parchment paper overhang. Cut into 36 uniform squares and serve immediately or store refrigerated.

# Chef's Tips:

01 -
  • The coffee-cocoa fusion creates that signature Irish cream depth without any alcohol making it perfect for everyone including kids
  • Failproof technique means no candy thermometers or sugar stages just melt stir and chill
  • Keeps for weeks in the fridge making it ideal for gifting or having something ready when guests drop by
02 -
  • Never walk away from the saucepan even for thirty seconds because chocolate can go from perfect to scorched in an instant and there is no fixing burned chocolate
  • If your fudge feels too soft after chilling try adding another half cup of chocolate chips next time some brands need that extra structure
  • The aluminum foil substitute is a terrible idea here parchment paper is nonstick and flexible while foil will tear and stick to your fudge
03 -
  • Dip your knife in hot water and wipe it dry between cuts for perfectly smooth squares
  • Use room temperature ingredients to help everything melt together more evenly
  • Patience with the melting process is what separates grainy fudge from the silky smooth kind that people rave about

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