Irish Cream Fudge Delight (Printable)
Creamy white chocolate fudge flavored with Irish cream essence and subtle coffee notes.
# What You Need:
→ For the Fudge
01 - 3 cups (540 g) white chocolate chips
02 - 1 (14 oz / 397 g) can sweetened condensed milk
03 - 1/4 cup (60 g) unsalted butter
04 - 1/3 cup (80 ml) heavy cream
05 - 2 tsp instant coffee granules
06 - 1 1/2 tsp vanilla extract
07 - 1/2 tsp almond extract
08 - 1/4 tsp salt
# How To Make It:
01 - Line an 8x8-inch square baking pan with parchment paper, leaving a slight overhang for easy removal.
02 - In a small bowl, dissolve the instant coffee granules in the heavy cream. Set aside.
03 - In a medium saucepan over low heat, combine the white chocolate chips, sweetened condensed milk, and butter. Stir constantly until the mixture is melted and smooth.
04 - Add the coffee-infused cream, vanilla extract, almond extract, and salt to the saucepan. Continue stirring until fully combined and the mixture is glossy and thick.
05 - Pour the fudge mixture into the prepared pan and smooth the top with a spatula.
06 - Refrigerate for at least 2 hours, or until completely set.
07 - Lift the fudge out of the pan using the parchment overhang. Cut into 36 squares and serve.
# Expert Tips:
01 -
- The texture is impossibly smooth almost like velvet melting on your tongue
- People cannot believe theres absolutely no alcohol in something this decadent
02 -
- Low heat is non negotiable here because white chocolate seizes and turns grainy if it gets too hot
- Patience during those two hours of setting time means the difference between soft sticky fudge and clean perfect squares
03 -
- Warm your knife under hot water and dry it between cuts for perfectly clean edges
- The surface of your fudge will look mirror smooth if you run your spatula under hot water before smoothing the top