Irish Cream Fudge Delight

The first time I made this fudge, my sister took one bite and immediately asked for the recipe. She was shocked when I told her there was absolutely no Irish cream liqueur in it, just a clever combination of coffee, vanilla, and almond extracts that mimics those familiar warm flavors perfectly.

I started making this for our annual Christmas cookie exchange after realizing half my friends could not enjoy traditional Irish cream treats. Now it is the first thing to disappear from the dessert table every single year, even faster than the boozy version.

Ingredients

• White chocolate chips: Use high quality chips here since they are the star of the show. Cheap white chocolate can seize and turn grainy
• Sweetened condensed milk: This creates that perfect fudge texture we all love without needing a candy thermometer
• Heavy cream: Adds just enough extra richness to make the fudge melt in your mouth
• Unsalted butter: Cut into pieces before adding so it melts evenly into the mixture
• Strong brewed coffee: Use dark roast or espresso for the most authentic Irish cream flavor notes
• Vanilla and almond extract: This combination is the secret weapon that mimics Irish cream liqueur perfectly
• Cocoa powder: Just a touch adds depth and mimics the chocolate undertones in Irish cream
• Mini chocolate chips or shavings: Optional but adds a nice texture contrast on top

Instructions

Prep your pan:

Line an 8x8-inch baking pan with parchment paper, letting some paper hang over the sides like handles. This will make removing the fudge so much easier later

Melt the base:

Combine white chocolate chips, sweetened condensed milk, heavy cream, and butter in a medium saucepan over low heat. Stir constantly and gently until everything is melted and silky smooth, about 5 to 7 minutes

Add the flavor:

Remove the pan from heat immediately. Stir in the cooled coffee, vanilla extract, almond extract, and cocoa powder until everything is thoroughly combined

Set the fudge:

Pour the mixture into your prepared pan and use a spatula to smooth the top. Sprinkle with mini chocolate chips if you want that extra something special

Chill completely:

Let the fudge sit at room temperature for about 10 minutes, then refrigerate for at least 2 hours until firm. Using the parchment paper handles, lift the fudge out and cut into squares

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Last Christmas my six year old nephew helped me make a batch, and he was so proud to tell everyone at dinner that he made the grown-up dessert all by himself. Seeing him serve the fudge to all the adults with such pride was absolutely the best part of the holidays.

Making It Your Way

Sometimes I like to add a pinch of sea salt on top before chilling, especially if I am serving this after a rich meal. The salt cuts through the sweetness and makes all those Irish cream flavors really pop.

Storage Solutions

This fudge actually freezes beautifully if you want to get a head start on holiday gifting. Wrap individual pieces in wax paper then store in a freezer safe container for up to three months. Thaw overnight in the refrigerator before serving.

Troubleshooting Tips

If your fudge turns out slightly soft, it likely needed more time to cool before going into the fridge, or the condensed milk was not fully incorporated into the chocolate. It will still taste amazing, just serve it with a spoon. Next time make sure everything is completely melted and smooth before removing from the heat.

• Room temperature ingredients mix more smoothly than cold ones
• A rubber spatula works better than a wooden spoon for smoothing the top
• Warm your knife under hot water between cuts for perfectly clean squares

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This recipe has become my go-to hostess gift because it looks impressive but comes together so quickly. Everyone always assumes I spent hours making it, and I never correct them.

Recipe Questions & Answers

→ What gives this confection its Irish cream flavor?

The flavor comes from a blend of strong brewed coffee, vanilla extract, almond extract, and cocoa powder, which together mimic the Irish cream taste.

→ Can I make this dairy-free?

Yes, substituting plant-based cream and butter and using dairy-free chocolate chips can create a dairy-free variation.

→ How long should the fudge chill before serving?

Refrigerate the fudge for at least 2 hours or until firm to achieve the best texture for cutting and serving.

→ What’s the best way to remove the sweet from the pan?

Line the pan with parchment paper, leaving an overhang for easy lifting of the fudge once chilled.

→ Can I customize the topping on this treat?

Absolutely! Mini chocolate chips or chocolate shavings make excellent garnishes adding texture and extra chocolate notes.